This dessert is not unusual with Malay families in Singapore. Usually served at birthday parties or at a thanksgiving feast. My mom would make this dessert using the red color sugar but since I am unable to get any red color sugar here, I used the brown sugar. Many used the glutinous rice but others would use regular rice. The brown/red part is usually sweet and the white part is a little salty. My first time to make this delicious dessert. Wonderful.
1 cup glutinous rice, washed
2 pandan leaves (screwpines), knotted
1/2 cup coconut milk (used 1 cup regular 2%milk)
salt to taste
brown sugar or gula melaka
In a pot, cover glutinous rice with enough water and milk. Add the pandan leaves and salt to taste. Let it boil under a medium heat. Stir often to avoid the rice from sticking on the bottom of the pot. Once the rice has soften, from 1/3 of the amount of rice. Set it aside. The remaining 2/3, add the brown sugar and stir well. Add the white sugar is not sweet enough.
To serve, scoop the brown glutinous rice first then drop a tablespoon of the white glutinous rice. Enjoy!