Ingredients:
2 cups of Black Sweet Rice
1/2 cup of Glutinous Sweet Rice (Beras Ketan)
1 1/2 cups of Palm Sugar
A pinch of Salt
2 Pandan Leaves* (if available)
4 cups of water
2 cups Coconut Milk (for the sauce)
How to make:
1. Boil the water and all rice.
2. When the rice softens, add palm sugar, salt, and cuts of pandan leaves.
3. Stir the porridge until it cooks and thickens. Turn of the stove. Pick the pandan leaves from the porridge.
4. For the sauce: boil the coconut milk and a cut of pandan leave.
How to serve:
Simply pour the porridge into a bowl, and add a couple spoon of the cooked coconut milk on the top of the porridge.
*Pandan is the leave that has a nice aroma, to be added into some traditional Indonesian desserts. To me, it functions like vanilla in the western dessert.
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