[Indonesian Recipes] Black Sticky Rice Pudding

Let me just put this out there for the record: I like simple recipes. I like recipes that don’t have an excessive number of steps, don’t use more than one or two dishes or pans, and don’t call for a lot of pre-planning. That said, every once in awhile a dish will make me forget all of my recipe hang-ups.

This is one of those dishes. You get nutty, chewy black rice, a sweet coconut-vanilla sauce and a crunchy coconut topping. I also think it’s a pretty stunning dessert visually.

While the ingredient list is short, it does take a number of steps, more than one pan, and a little bit of planning. I think it’s worth it. I’ve made other one pot, no pre-soaking black rice puddings before and it wasn’t anything to write home, or blog, about.

Indonesian Black Sticky Rice Pudding

YIELD: 4 servings

INGREDIENTS:

* 1 & 1/4 cup black glutinous/sticky rice
* 1 & 1/4 cup water
* 4 tablespoons palm sugar, divided
* 1 can coconut milk
* Pinch salt
* 1 vanilla bean
* 1 & 1/2 teaspoons cornstarch
* 1/2 cup dried unsweetened shredded coconut

DIRECTIONS:

Put the rice in a large bowl and cover with cold water and leave to soak for 4-6 hours. Rinse the rice under cold running water.

Place the rice in a saucepan with the measured water and bring it to a boil. Add 1 tablespoon of the palm sugar and stir until dissolved. Reduce the heat and simmer for 10-15 minutes until the water has been absorbed. Remove from the heat, cover and let steam for 10 minutes.

Pour the coconut milk into a separate saucepan and bring to a boil. Reduce heat to medium-low and stir in the remaining 3 tablespoons of palm sugar and a pinch of salt and stir to dissolve. Cut the vanilla bean in half lengthwise and scrape out the seeds, adding the seeds and the pod to the coconut mixture.

Combine the cornstarch with about 1 tablespoon of cold water to make a cornstarch slurry. Add the slurry into the coconut mixture, stirring until the coconut milk mixture begins to thicken slightly.

In a small frying pan toast the unsweetened coconut over medium-high heat until it becomes fragrant and a nice toasted brown color.

Scoop rice into individual bowls, and then ladle on coconut milk mixture and top with toasted coconut.

This recipe and image sources are referred in website: Girlcooksworld.com. Thanks so much!