Black Glutinous Rice & Red Beans with Glutinous Rice Balls Dessert

What really nice during this cold wintery weather is having a big bowl of hot black glutinous rice and red bean dessert. Both the hubby and kids loved it especially added with some salty coconut milk!

Since it is cold here I try not to cook too much (lazy to visit the loo too often!) but just enough for a meal or two. Unlike when in Malaysia, I would normally cook a bigger pot as it can be eaten cold. As such, I would normally use my thermal pot to do the job as it really lessen the cooking time and everything will turn out so smooth and yummy! :)

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I have a 2.5L thermal pot and I usually fill it almost to the brim and that can last me 2 meals for 4 pax. It is on the thicker consistency as the hubby prefers it that way!

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Ingredients

• 150 gm Black glutinous rice


• 150 gm Red beans


• 1.8L Water


• 1-2 Pandan leaves (screwpine)


• 3 tbsp Plam sugar


• Raw/rock sugar to taste


• 50-60 gm Dried longan


• 1 pkt Frozen Glutinous rice balls (peanut filling)


• 100 ml Coconut cream added with some salt

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Methods

1. Wash the glutinous rice, red beans and pandan leaves and fill up the thermal pot with water and boil on high heat till it comes to a boil (do not cover) and turn to low heat and continue to boil for 5 minutes. Remove from stove and keep in the vacuum pot.


2. If you cook with regular stock pot, you'll have to pre-soak the black glutinous rice for at least 30 minutes before cooking. Boil in high heat till boiling point and turn to low heat and boil for 1 hour (till red beans are soften).


3. After an hour, take the pot out and add in the dried longan. Then add in the palm sugar and raw sugar to taste before boiling it again for another minute or two. Put the pot back into the vacuum pot and let it sit for 30 mins before serving.


4. In a sauce pan, fill half with water and boil the frozen glutinous rice balls till soft before putting them in to the thermal pot.


5. Serve with some coconut cream.