Black Rice Pudding

Rinse the black glutinous rice thoroughly under cold water until the water runs clear, then drain well.

Tie the pandan leaves into a knot to infuse flavor while cooking and prevent them from breaking apart.

Bring 5 cups of water to a boil in a large pot over high heat, then add the rinsed black rice, pandan leaves knot, and a pinch of salt.

Reduce heat to low and simmer the rice uncovered for 35-40 minutes, stirring occasionally, until the rice is very tender and the grains have softened but still maintain their shape.

Pour the palm sugar syrup into the pot and stir well to combine with the cooked rice, ensuring the sweetness is distributed evenly.

Add the fresh squeezed thick coconut milk to the rice mixture and stir gently to incorporate without breaking the rice grains.

Remove from heat and discard the pandan leaves knot, then let the pudding rest for 2-3 minutes to allow the flavors to meld.

Divide the warm black rice pudding into serving bowls and serve immediately, or chill in the refrigerator for a cold version.