- 30gm white sugar
- 1⁄4 cup water
- 1 1⁄4 cup coconut milk
- 1 leaf of titanium strength gelatine or 2 teaspoons gelatine 2 fat pieces orange rind, grated
- 1 teaspoon vanilla extract
- 2 pandan leaves, tied together in one knot
- 400ml whipping cream
Place the cream in a large bowl and set aside. Dissolve the sugar with the water over a low flame in a heavy-based saucepan. This will only take a few minutes. Add to the dissolved sugar, the grated orange rind, vanilla, pandan leaves and coconut milk. Over a low flame cook gently for 15 minutes. Meanwhile soak the gelatine leaf in cold water for 5 minutes or until softened.
Black rice pudding is one of Bali’s most famous desserts that, once upon a time, used to feature on the breakfast menu of most simple guesthouses around the island. Traditionally served as an in-between snack, it’s glossy blackness and almost chocolatey flavour makes it both intriguing and alluring. Mornings or afternoons, you can usually find black rice pudding on sale at simple food stalls at local markets, along with other syrupy porridge-like treats. These comforting dishes are the domain of mothers and grandmas who are the experts of all that is “sugar and spice and everything nice.”
My sister-in-law, Karsi, taught me how to make Black rice pudding and walked me through the subtleties of achieving the perfect flavour and consistency.