Back to 6 servings 200 g black glutinous rice, soaked overnight in water, then drained 150 g palm sugar (gula melaka), grated; brown sugar or jaggery can replace it 6 cups water, plus more as needed 2 pandan leaves, cut into 2-inch lengths or knotted 1 cup coconut milk, plus extra to serve pinch salt
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1 Step 1: Toast the black glutinous rice in a dry frying pan over medium-high heat, stirring, until fragrant and some grains start to pop, then rinse well and soak in water for at least 1 hour, or overnight.2 Step 2: Drain the rice and place it in a large pot with about 5 cups of water and the pandan leaves. Bring to a boil over high heat.3 Step 3: Lower the heat to medium-low and simmer gently, stirring every 5 to 6 minutes so the rice does not stick, and add water as needed to keep a loose porridge consistency.4 Step 4: Meanwhile, combine the palm sugar with 1 cup of water in a small saucepan and stir over low heat until fully dissolved into a syrup.5 Step 5: Continue cooking the rice until the grains are soft and plump and the porridge is thick, about 1 to 1.5 hours after it first boils.6 Step 6: Remove the pandan leaves, stir in the palm sugar syrup and a pinch of salt, and cook 2 minutes more.7 Step 7: Warm the coconut milk in a small pot over low heat until it just simmers, then take it off the heat.8 Step 8: Ladle the porridge into bowls and top each with a spoonful of coconut milk. Serve warm, or chill and serve cold.getsaucepan.com/r/79348369-5d5c-5711-844a-1f04ba6589b5
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