Black Sticky Rice With Coconut Cream And Toasted Sesame Seeds Recipe

INGREDIENTS:

• 3 cups black glutinous rice
• 3 pandan leaves, tied in a knot
• 1 tsp salt 
• 375g palm sugar. grated
• 1/2 cup water
• 1/2 cup toasted sesame seeds
• 500ml coconut cream (use Kara brand in tetra pack)

INSTRUCTIONS:

1. Wash and rinse the rice until water is almost clear. The water will still be a little bit dark but clean. (This took about 5-6 wash-and-rinse)
2. Place the washed rice in a 6L or 8L pressure cooker. 
3. Add water to cover the rice, 6cm above the rice level. 
4. Add salt and pandan leaves. 
5. Close pressure cooker lid tightly and bring to boil on high heat, approximately 5 minutes.
6. Once boiling (pressure cooker hissing loudly), reduce heat to low (hissing gently) and simmer for 15 minutes.
7. Remove from heat and let cool/decompress for another 15 minutes. 
8. While rice is resting/cooling/decompressing, toast the sesame seeds - using a non stick pan.  
9. On medium heat, fry the sesame seeds until golden. No oil needed. 
10. Transfer into a small bowl and let cool.
11. Using a sauce pan, dissolve the grated palm sugar in the 1/2 cup water.
12. Remove pressure cooker lid and remove pandan leaves. Stir in dissolved palm sugar. 
13. Serve warm in bowls drizzled with coconut cream and toasted sesame seeds.

Source: Adobo Down Under

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