One of my all-time favorite desserts by Phoebe Wood.
7.5oz black glutinous rice (from Asian food shops)
6 Kaffir lime leaves, plus extra finely shredded leaves to serve
2″ piece of fresh ginger, sliced
1/3 cup coconut cream, plus extra to serve
5oz finely grated palm sugar
1/3 cup roughly chopped roasted salted peanuts
Thin strips of fresh coconut, to serve
Soak the rice in cold water overnight.
The next day, drain it and place the rice in a saucepan with 4 cups of cold water.
Add the kaffir lime and ginger, and stir to combine. Bring to a simmer over medium heat. Reduce heat to low and cook, uncovered and stirring occasionally, for 35-40 minutes or until thickened.
In the final 10 minutes of cooking, add the coconut cream and palm sugar, and stir until sugar is melted.
Add 1 tsp salt flakes and stir to combine.
Strain into a bowl, discarding the ginger and kaffir lime.
Cool slightly, then divide among serving bowls.
Top with the peanuts, extra coconut cream, fresh coconut and extra shredded kaffir lime.