👨‍🍳 Instructions

1. 1

   Soak the rice: Rinse the black glutinous rice thoroughly. Place it in a bowl and cover with plenty of water. Let it soak for at least 4 hours, or preferably overnight.

   💡 Tip: Soaking is crucial for glutinous rice to soften and cook evenly.
2. 2

   Drain and rinse the soaked rice. Transfer the rice to a saucepan and add 2 cups of fresh water.

   💡 Tip: Use a heavy-bottomed saucepan to prevent sticking.
3. 3

   Bring the rice and water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 25-30 minutes, or until the rice is tender and has absorbed most of the water.

   💡 Tip: Check occasionally to ensure it's not sticking to the bottom.
4. 4

   While the rice is cooking, gently warm the coconut milk in a separate small saucepan. Do not boil.

   💡 Tip: Warming the coconut milk helps it incorporate smoothly into the rice.
5. 5

   Once the rice is cooked, stir in the warmed coconut milk, sugar, and salt. If using, add the young coconut flesh or shredded coconut.

   💡 Tip: Using brown or palm sugar will give the dessert a deeper caramel flavor and color.
6. 6

   Continue to simmer gently, stirring occasionally, for another 10-15 minutes, or until the mixture thickens to a pudding-like consistency.

   💡 Tip: Stirring is important to prevent the bottom from burning.
7. 7

   Remove from heat. Let it sit, covered, for about 10 minutes to allow flavors to meld.

   💡 Tip: The dessert will thicken further as it cools.
8. 8

   Serve warm or chilled, garnished generously with roasted black sesame seeds.

   💡 Tip: A drizzle of extra coconut milk can be added for a richer finish.