This purple, almost black rice is used in the Far East in desserts. Cooked with traditional pandan leaves and served with coconut milk, this pudding has a flavour all of its own. In this recipe we use pandan essence, which must be used sparingly, but do use the presh leaves if available. Soaking the rice … Continued
The addition of prawns, chicken and ham makes this a meal in itself. In a Chinese banquet this is usually the penultimate course, just in case guests might still be a little hungry!