Black Rice Pudding Popsicles

It's too hot nowadays to enjoy nice warm black rice pudding, but we don't have to sacrifice the craving if we can turn it into popsicles. Classic black rice pudding recipe, add some milk to thin, pour into the molds and freeze.

Ingredients:

• 250 grams black glutinous rice
• 250 grams dark palm sugar (can be substituted with brown sugar)
• 2 pandanus leaves (optional)
• 1500 ml water
• pinch of salt

For the coconut milk sauce:

• 750 ml coconut milk
• 1 pandanus leaf (optional)
• pinch of salt
• 500 ml milk

Directions:

• To make coconut milk sauce, heat coconut milk, pandanus leaf and salt in a saucepan over low heat until the sauce is reduced to about 300 ml.
• Wash the rice thoroughly. Cook in a large pot with water and pandanus leaves over low heat, stirring occasionally, until cooked through and thickens. Add sugar and salt. Continue to cook until the sugar is completely dissolved. Remove from heat and cool down completely.
• Add coconut milk sauce and milk into the rice mixture, mix until well blended. Pour the pudding mixture into popsicle molds, insert popsicle sticks into each mold and freeze until solid (about 4 hours).
• Let them sit in room temperature for a few minutes before taking them out of the molds.