INGREDIENTS:
240 g Black glutinous rice (washed & drained)
60 g White glutinous rice (pulut) (washed & drained)
1/2 T Tapioca flour or cornflour Combined with 2 Tbs water to Form a paste
1/2 c Thick cocnut milk
Pinch of salt
7 c Water
2 Pandan leaves, knotted
1/2 c Sugar
PREPARATION:
Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.
240 g Black glutinous rice (washed & drained)
60 g White glutinous rice (pulut) (washed & drained)
1/2 T Tapioca flour or cornflour Combined with 2 Tbs water to Form a paste
1/2 c Thick cocnut milk
Pinch of salt
7 c Water
2 Pandan leaves, knotted
1/2 c Sugar
PREPARATION:
Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.
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