The combination of the black rice infused with pandan leaves, fresh chunks of keitt mango, coconut cream and pandan palm sugar syrup makes for one of the most remarkable dishes we have ever had the pleasure of eating.
Total Time
8hr 35min
4.5
4 Ratings
Author: Ful-Filled
Servings:
6
Ingredients
•
2
cups
Black Rice
, soaked overnight
•
1
can
(14 oz)
Coconut Milk
•
4 2/3
cups
Water
•
2
tsp
Fine Salt
•
18
Large
Pandan Leaves
or 2 Vanilla Beans Split Open Lengthwise
•
1 2/3
cups
Palm Sugar
•
2
Small
Mangoes
Cooking Instructions
1.
Scoop out the coconut cream that has risen to the top of the Coconut Milk (1 can), and reserve into a small bowl.
2.
Drain and rinse the Black Rice (2 cups), and place it in a large saucepan with 10 of the Pandan Leaves (18) tied in a knot, Water (4 2/3 cups), the left over coconut liquid in the can , and Fine Salt (2 tsp).
3.
Bring to a boil, then cook over medium heat for 30 to 35 minutes, stirring every 5 minutes until the rice is cooked through and looks like a thick wet porridge.
4.
Allow the rice to cool for about 20 minutes before serving.
5.
Combine 8 pandan leaves, Palm Sugar (1 2/3 cups) and 2 to 3 cup water in a small saucepan. Bring to a boil, then cook over medium heat for 20 minutes until it resembles maple syrup.
6.
Remove and discard the pandan leaves and stir in 1/4 cup of the syrup to the finished rice.
7.
Divide the rice between 6 bowls, scoop a dollop of the coconut cream on to the top of the rice, add Mangoes (2) and finish each bowl off with a drizzle of pandan syrup.
8.
Serve and enjoy!
Nutrition Per Serving
CALORIES
507
FAT
16.0 g
PROTEIN
7.6 g
CARBS
88.5 g
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