1 3/4 cups
black sticky rice
1 1/2 cups
- 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.