Bubuh Injin (Black Rice Pudding)

Ingredients

• •1/2 cup of black glutinous rice
• •1/3 cup of white glutinous rice (Asian variety).
• •1 or 2 pandan leaves (may be omitted).
• •3 cups of water.
• •1/4 cup of palm sugar (white sugar may be substituted)
• •1/4 cup of water.
• •1 cup of thick coconut cream (canned coconut cream is alright)

Directions

1. 1Mix the black and white glutinous rice, and rinse under running water to remove starch.
2. 2Place the rice, the pandan leaves and 3 cups of water into a heavy pan and simmer, stirring occasionally. The mixture will turn a deep purple color while cooking.
3. 3Meanwhile, chop the 1/4 cup of palm sugar, and add it to the 1/4 cup of water. Bring the ingredients to a boil, and simmer for about 5 minutes to make a syrup.
4. 4When the rice has simmered for about 30 minutes, add the palm sugar syrup to the cooked rice, and continue to simmer gently until most of the liquid has evaporated. Be careful that the mixture does not boil dry. The rice and syrup will now be a dark purple color. Allow rice to cool before serving.
5. 5Serve portions of the cooled black rice pudding drizzled with coconut cream. Garnish with slices of banana.