Bubur Ketan Hitam (Black Sticky Rice Porridge)

Instructions

1. 1Measure 1 cup of black sticky rice into a fine-mesh sieve. Rinse the 1 cup of black sticky rice under cold running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of black sticky rice and 6 cups of water. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40 minutes, or until the black sticky rice is tender and the mixture has thickened to a porridge consistency.
3. 3Add the 1/2 cup of palm sugar and the 2 pandan leaves to the pot. Stir gently until the 1/2 cup of palm sugar is completely dissolved into the porridge. Remove and discard the 2 pandan leaves.
4. 4In a separate small saucepan, gently heat the 1 can of coconut milk with the 1/4 teaspoon of salt over low heat. Stir occasionally. Heat until the 1 can of coconut milk is warm to the touch, but do not let it boil. This should take about 5 minutes.
5. 5Ladle the warm black sticky rice porridge into individual serving bowls. Spoon some of the warm coconut milk mixture from the small saucepan over the top of each serving. Serve immediately.