← Nouns Cooking · Dessert Parlour

Ingredients

• 200 g Black glutinous rice (pulut hitam)
• 1.5 l water, plus extra as needed
• 2 pandan leaves, knotted
• 100 g gula melaka (palm sugar), chopped
• ¼ tsp salt, divided
• 200 ml Coconut milk

Method

1. Rinse the rice several times; the water stays purple, which is normal. Soak it in fresh water for at least 4 hours, then drain.
2. Put the rice, 1.5 litres water and pandan in a heavy pot. Bring to the boil, then simmer uncovered over low heat for about 1 hour, stirring every 10 min so it doesn't stick, until the grains burst and the porridge is thick. Add hot water if it dries out.
3. Stir in the palm sugar and a pinch of salt and simmer for 5 min more, until dissolved. Remove the pandan.
4. Meanwhile warm the coconut milk with the remaining salt over low heat until just steaming. Don't let it boil.
5. Ladle the pudding into bowls and swirl salty coconut milk over the top. Serve warm.

Tips

• The salty coconut topping is what makes it sing, so don't skip the salt.
• It thickens as it cools; loosen leftovers with a splash of water when reheating.

Sources

Written in our own words after cross-checking these recipes:

Singaporean Malaysian Recipes Nomadette