Bubur Ketan Hitam: Indonesian Black Glutinous Rice Pudding

Drain the soaked black glutinous rice and rinse thoroughly. Place the rice in a medium saucepan with 4 cups of water and the knotted pandan leaf.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking, until the rice is tender and most of the water has been absorbed.

Stir in the palm sugar and 1/4 teaspoon of salt into the rice. Continue to simmer, uncovered, over low heat for another 10-15 minutes, stirring frequently, until the sugar has dissolved and the pudding has thickened to your desired consistency.

While the pudding simmers, prepare the coconut milk sauce. In a small saucepan, combine the full-fat coconut milk and 1/4 teaspoon of salt.

Heat the coconut milk over medium-low heat, stirring constantly, until it just begins to simmer gently. Do not boil. Remove from heat immediately.

Remove the pandan leaf from the black glutinous rice pudding. Ladle the warm pudding into individual serving bowls.

Spoon a generous amount of the warm coconut milk sauce over each serving of Bubur Ketan Hitam and serve immediately.