Chinese Dessert Recipes

Black Glutinous Soup
(Hak Lor Mai Tong Sui)

These Chinese desserts use black glutinous rice and coconut milk and taste best when they are not overly sweet. It is important to remember to constantly stir the sweet soup during cooking as it will become thicker and will tend to get burnt easily. You would not want your dessert to taste like charcoal!

So, do enjoy cooking these delectable Chinese traditional food for your family. It is a great way to foster love ties - eat and love shall ye knit!


Ingredients

300 g			        	Black Glutinous Rice; cleaned
1 cup			        	Coconut Milk; freshly strained from 1 coconut
6			        	Pandan Leaves (screwpine); cleaned, knotted
180 g			        	Rock Sugar
1/2 tsp				Salt	

Method

In a cooking pot, cook glutinous rice in 2 ½ bowls of water. When it began to boil, put in the knotted pandan leaves. Keep stirring. You will notice that the soup becomes denser as you cook.

Add rock sugar and boil until sugar has completely dissolved. Add water, if necessary. Scoop out a bit of the rice. The glutinous rice is ready when the skin are peeling away from the rice. The rice should be slightly tender. Now lower heat and add coconut milk and salt. Stir constantly. Let the dessert soup boil for about 3 minutes before turning off the heat.

Remove pandan leaves. Wait 10 minutes for soup to cool awhile before serving.

Tips:
(1) Do not overboil the desserts soup or you will end up with very oily soup due to the overcooked coconut milk. Your soup will then not be creamy.

(2) If you want the rice to cook quicker, place a clean metal spoon at the bottom of the cooking pot. The spoon acts as a heat conductor during boiling. But remember to remove the spoon when your desserts soup is done.

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