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Black rice with mango and coconut cream

Velvety black rice turns glossy and sweet, every spoonful comforting.
Juicy mango and coconut cream make it fragrant, silky, and bright.
Finish with warm pandan palm sugar for a dessert you’ll crave.

breakfast ⏱ 60 min 620 kcal / portion 120.0 g carbs / portion (estimated) vegetarian 🔗 Original source

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Black rice with mango and coconut cream
v4 · rb0e705f985 20260727Z1751 400 g black glutinous rice 180 g pandan leaf 1.4 l water salt to taste 200 g palm sugar ⏳ soak and drain the black glutinous rice tie the pandan leaves into knots 🍳 ⏱ 30-35 min boil rice with pandan leaves, water, and salt, stirring every few minutes until thick wet porridge 🍳 discard the pandan leaves from the cooked rice and keep warm 🍳 ⏱ 20 min make palm sugar syrup with palm sugar, pandan leaf, and water: boil then cook until reduced by half and syrupy 🌀 discard the pandan leaves from the syrup and add syrup to the rice, then stir 🌀 thin the coconut cream by whisking in a little water until pouring consistency divide the rice between bowls 🍽 top the bowls with mango and banana, then drizzle over thinned coconut cream 🍽 serve at once with the remaining palm sugar syrup drizzled on top Black Rice Bowl 🎉 200 g mango 150 g banana 120 ml coconut cream water to taste 100 g 1.2 l 80 g 150 ml 50 ml mango, banana coconut cream, water
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Preparation steps

  1. soak and drain the black glutinous rice
  2. tie the pandan leaves into knots
  3. boil rice with pandan leaves, water, and salt for 30-35 min, stirring every few minutes until thick wet porridge
  4. discard the pandan leaves from the cooked rice and keep warm
  5. make palm sugar syrup with palm sugar, pandan leaf, and water: boil then cook 20 min until reduced by half and syrupy
  6. discard the pandan leaves from the syrup and add syrup to the rice, then stir
  7. thin the coconut cream by whisking in a little water until pouring consistency
  8. divide the rice between bowls
  9. top the bowls with mango and banana, then drizzle over thinned coconut cream
  10. serve at once with the remaining palm sugar syrup drizzled on top

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