Why You Should Get Black Sticky Rice

By Pailin's Kitchen · 195 min

Ingredients

Instructions

1. Drain the soaking water from the black and white rice, put the rice in a small pot and add 2 cups room-temperature water (and the knotted pandan leaf, if using).
2. Bring to a boil, then lower the heat to a simmer.
3. After about 15 minutes, stir often, adding a splash of water little by little if the water dries up before the rice is done.
4. Boil the taro in plenty of cold water with a pinch of salt for 5 to 7 minutes until a fork pierces it easily, then drain and set aside.
5. Once the rice is tender and a little chewy, and the pudding looks thick, stir in the sugar until dissolved. If the liquid still looks runny, keep cooking and stirring a few more minutes.
6. Turn off the heat and stir in the remaining add-ins. Let the pudding cool until just warm.
7. Make the sauce: put the coconut milk and salt in a small pot. Mix the rice flour with about a tablespoon of water until smooth, add it to the coconut milk, and bring to a boil while stirring constantly. Remove from heat; it thickens as it cools.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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