Steps
- Cover 200g of black glutinous rice with water and soak for at least 4 hours. Drain and rinse.
- Bring the rice, 1½ liters of water, 2 pandan leaves, and 100g of gula melaka to a boil in a saucepan.
- Reduce the heat to low and simmer, partially covered, for 1 hour, stirring occasionally, until the rice is tender and the liquid thickens.
- Stir in half of 250ml of coconut milk and 1 pinch of salt. Bring to a simmer, remove from the heat, and rest for 5 minutes.
- Discard the pandan leaves and spoon the pudding into bowls. Pour the remaining coconut milk over the top.