Photo by: Jonathan Lovekin

Black rice with mango and coconut cream

Print Recipe

400g black glutinous rice, soaked in plenty of water overnight
100g pandan leaf (10 large leaves), tied in a knot (or 1 vanilla pod, halved lengthways and seeds scraped)
1 medium mango, peeled and diced into 2cm cubes (200g)
2 medium bananas, peeled and sliced into 1cm thick pieces (150g)
120ml coconut cream
coarse sea salt

Palm sugar syrup:
200g palm sugar, coarsely grated if starting with a block
80g pandan leaf (8 large leaves) (or 1 vanilla pod, halved lengthways and seeds scraped)

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