I m not sure what is the proper or correct way to cook this….but I just had a craving and decided to cook it in the crockpot…. ½ cup of the rice, 5 cups of water, 4 pieces of pandan leaves and switch the crockpot on high before leaving for work in the morning and viola, hot pipping ‘or bi ber’ upon reaching home! oh..and i added some caster sugar and coconut milk just before serving..
Asian desserts are really great (compared to rich, calorific ‘Western’ cakes and puddings)…the black glutinous rice dessert is high in fibre…relatively low in energy if u don’t add excessive sugar and coconut milk…but then south east asia don’t have to content with freezing winters…the bottom line? Eat according to ur body’s needs..u do burn more energy to keep warm in cold climates..but gimme summers and salads anytime…!
UPDATE: Please refer to Lily's recipe for the real deal!!! Her version should be much more silky/ smooth with the addition of some white glutinous rice..
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