Christmas Recipes from Hong Kong

• 1 cup black glutinous rice
• 2/3 cup coconut cream
• 1/4 cup palm sugar
• pinch salt

Place rice in a medium bowl, cover with water and stand overnight. Drain rice, place in a saucepan and cover with 2 cups water. Bring to the boil over a high gas flame and cook for 10 minutes. Reduce to low gas flame and simmer until water is absorbed and tunnels appear in rice. Using a fork, stir in coconut cream, palm sugar and salt and simmer for 5-1 minutes longer or until coconut cream is absorbed. Cover and stand for 15 minutes. Serve with Thai Coconut Custards. (Serves 6)

Note: Black glutinous rice and palm sugar may be purchased from specialty Asian stores.

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