Black Sticky Rice with Coconut and Roasted Pineapple

Nothing beats a homemade dish made with love. I brought this dessert for our Christmas party and they were impressed. They appreciated how much effort I put into it. It looks hard to make so you can deceive your relatives and friends that you spent the whole day doing this. Kidding aside, this is an easy dessert to make for this busy crazy month.

I was not able to find black rice so I use violet rice instead. The contrasting color of black/violet rice with the color of white coconut milk makes this an attractive dish. You may also use white glutinous rice (soak for 6 hours only).

Panutsa/Panocha or solid sugar cane (see image below) can be bought at supermarket. I bought mine at Cash and Carry. "Panutsa is what is known as jaggery - a traditional unrefined whole cane sugar.  It is solid, brown in color and clam-shaped.  It is a concentrated product of cane juice without the separation of molasses and crystals."- coconuter .  Panutsa has many other uses and health benefits, you may read on by clicking link.

I find grating panutsa  requires a lot of work. It gets stuck between the puckers and clogs it. So, I use a serrated knife to sliced the panutsa thinly. For me, this is easier work.

Black Sticky Rice with Coconut and Roasted Pineapple

1 cup black/violet glutinous rice, washed and soaked in water overnight
2 cups water
1 3/4 cups coconut milk
1 tsp. salt
1/2 cup grated panutsa (sugarcane concentrate) or palm sugar
1/2 cup coconut cream
Roasted pineapple (recipe below)

Drain the rice and place in a large pot with 2 cups of water, coconut milk, salt and panutsa.

Bring to a boil and simmer, uncovered, stirring often, for about 30 minutes or until almost all the liquid is absorbed and the rice is soft.

Mixture gets thicker when cool

To serve, spoon sticky rice into bowls, pour some coconut cream over it and place a roasted pineapple on top.

Roasted Pineapple

2 Tbsp. butter
1 Tbsp. grated panutsa or brown sugar
6 round slices of pineapple, cut in chunks

For a more detailed instructions on how to cut a pineapple, click here

Melt the butter and sugar in a frying pan over medium heat.

Add in the pineapple and roast until it starts to brown. Or, toss all the ingredients together and place on a baking sheet.  Roast at 300 F / 150 C until pineapple starts to brown. 

If ever there is left over, place the sticky rice and roasted pineapple in a separate container. Reheat the sticky rice by adding a little water in the pot over low heat. Simmer until warm, put it in bowl then top it with roasted pineapple. Drizzle with coconut cream if prefer. 

Recipe from:  Cooking Lessons by Beth Romualdez


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