Bubur Ketan Hitam (Black Sticky Rice Pudding) - cooking recipe

Ingredients

1 3/4 cups black sticky rice
2 pandan leaves
5 cups water
1/2 cup palm sugar
1/2 teaspoon salt
1 1/2 cups coconut cream

Preparation

Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes.
Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool.
Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut cream.