Coconut Black Rice Pudding with Coconut Agar Agar

This is a more upscale way to present two dessert staples in Bali. Pandan leaf is a sweet green leaf used in many south Asian desserts to add both sweetness and color. It may be substituted with vanilla bean or omitted completely if it is too challenging to source.

---

INGREDIENTS

Coconut Kanten

• 2 ½ c water

•  2 tsp agar-agar powder or 2 Tbsp flakes

• ¼ c palm sugar

• Pinch of salt

• 1 c coconut milk

Coconut Black Rice Pudding

• 1 c black rice

• 3 c water

• ¼ cup + 2 Tbsp  palm sugar

• ½ tsp salt

• 1 pandan leaf (optional)

• ½ c coconut milk + extra for serving

• Seasonal fruit for garnish

DIRECTIONS

Coconut Kanten

1. In a medium saucepan over medium heat combine water and agar agar. Bring to a boil and then reduce to a simmer. Cook for 5 more minutes to ensure that agar agar is completely dissolved

2. Add palm sugar and salt. Mix until sugar dissolves.  and then remove from the heat.

3. Add coconut milk and stir to combine. 

4. Pour into individual molds. 

5. Place into the refrigerator to cool for at least 1 hour, depending on the size of the container. 

Coconut Black Rice Pudding

1. Rinse rice and place in a large pot. Add water and cover. Bring to a boil and then reduce to a simmer. Cook until rice is tender, about 30-35 minutes.

2. Add palm sugar, salt and pandan leaf. Cook for about 10 minutes, until sugar dissolves.

3. Add coconut milk and stir. Cook at low heat until it has thickened. Keep in mind that the pudding with thicken more as it cools. 

4. To serve, top the set coconut agar agar with rice pudding, seasonal fruit and a bit of coconut milk. Can be served warm or room temperature. 

Serves: 4-6