Ingredients
For
16
servings
100 g pulut hitam (Black Glutinous Rice)
600 g water
½ bunch pandan leaf
250 g Santan coconut
80 g Water
40 g Brown sugar
12 g Corn starch
1 g Sea salt
200 g cooked pulut hitam
100 g Debic Whipping Cream
50 g brown sugar
50 g ground almond
50 g Debic Crème Butter
50 g sugar
1 box edible flower
4 pcs pandan leaves
Preparation
Wash the black glutinous rice twice.
Place in water with pandan and bring to a boil. After boiling, use medium heat and keep stirring until it is soft.
Once the glutinous rice is soft texture, sieve away the water.
Place coconut milk, water, brown sugar, corn starch, and sea salt in a pot and bring to a boil.
Once mixture reaches to a boil, remove from heat, add other ingredients in before folding in the whipped cream.
Mix all well and whip until soft peaks.
Pipe into dessert glass.
Use rub in method to mix well.
Bake at 165ºC for 18 minutes.
