This recipe makes enough for six small servings and works really well as a snack with coffee or a delicious dessert.
225g black glutinous rice
85g desiccated coconut
55g palm sugar (more if you have a sweet tooth)
a 5cm-long strip of pandan leaf
1 1/2 cups of water
1. Clean the black glutinous rice and soak it for 8 hours.
2. While the rice is soaking, we can make the ‘unti’ (topping). Heat a cup and a half of water in a saucepan and add the pandan leaf, palm sugar and salt, then simmer until the palm sugar and salt are dissolved in the water. Once they are dissolved, add the desiccated coconut and simmer while stirring until all the water has evaporated. Remove from the heat and cool.
3. Once the rice has finished soaking, put it in a steamer and steam until cooked. The rice should be sticky but not too soft; when it reaches this stage, remove from the heat and leave to cool.
4. To serve, place a couple of table spoons of the black rice in a small bowl and add about half that amount of the unti (topping) on top.