Loh Mei Chook/Black Glutinious Rice Sweet Soup

This sweet rice soup must go hand in hand with crispy Yau Char Kway II and it is top in the list of my comfort food. Make it on a cold wintery day and it will surely warm up not only the body but the soul too, thinking of home. Well done, it should be creamy, sweet, a tinge of saltiness from the thick coconut milk and the crispy yck said it all.



Ingredients:



250 g black glutinous rice
50 g white glutinous rice
5 litres water
150 - 200 g castor sugar
75g dried longans, rinsed
2–3 pandan leaves, knotted

Toppings:

Yau Char Kway II
and
Thick coconut milk mix with 1/2 tsp salt

Method:

Wash black and white glutinous rice thoroughly and soak in water for several hours.

Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy.

Alternatively cook in the pressure cooker for 10 - 15 minutes but make sure that the watelevel must not be more than half of the pressure cooker). Remove lid when pressure is released and add in more water to make the soup creamy.

When rice has reached the desired consistency, add dried longans and pandan leaves.Add sugar and simmer for a further 10–15 minutes over gentle heat. ( Sugar should never be added in the beginning of cooking)

Serve with coconut topping and Yau Char Kway II

Serves