Malaysian Black Sticky Rice Pudding

Instructions

1. Prepare the rice
   Rinse the soaked black glutinous rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures a cleaner flavor.
2. Cook the rice
   In a large pot, combine the rinsed black glutinous rice with 4 cups of water and knotted pandan leaves. Bring to a boil, then reduce heat to low. Simmer uncovered for about 45-50 minutes, stirring occasionally, until the rice is tender and the mixture has thickened to a porridge-like consistency.
3. Add sweeteners and flavoring
   Add the palm sugar, salt, and grated ginger (if using) to the rice mixture. Stir until the sugar is completely dissolved, about 5 minutes. If the mixture becomes too thick, add a little more water.
4. Incorporate coconut milk
   Add 1 cup of coconut milk and vanilla extract (if using) to the pot. Stir well and simmer for another 10 minutes, stirring occasionally to prevent sticking. The mixture should be creamy but not too thick.
5. Prepare coconut cream topping
   In a small bowl, mix the remaining 1/2 cup coconut milk with a pinch of salt. This will be used as a topping for each serving.
6. Serve the dessert
   Remove the pandan leaves. Spoon the warm black rice pudding into individual serving bowls or banana leaf squares if using. Drizzle with the salted coconut cream and sprinkle with toasted sesame seeds.