Glutinous Rice with Taro and Young Coconut

Steps

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1. 1
   Combine 150g black glutinous rice with 100g white glutinous rice. Rinse with water 1-2 times until water runs clear. Soak new rice for 3-4 hours, or old rice for 6-8 hours or overnight.
   ≈0:33
2. 2
   Rinse the soaked rice once more, then drain well.
   ≈1:21
3. 3
   Peel 250g taro, wash thoroughly (wear gloves to prevent itching), cut into 1 cm cubes, and steam for 15-20 minutes until cooked through.
   ≈1:52
4. 4
   Scrape the soft meat from 2 young coconuts and set aside.
   ≈2:48
5. 5
   Pour 1300ml young coconut water (or plain water) into a pot over medium heat. Add 5 pandan leaves, folded to prevent them from coming loose.
   ≈3:10
6. 6
   Add the drained rice mixture and stir continuously until the grains begin to bloom, reaching a semi-cooked state.
   ≈3:41
7. 7
   Once the rice begins to bloom, add 150g palm sugar, 100g granulated sugar, and 0.5 tsp salt. Continue cooking until sugar dissolves completely.
   ≈4:34
8. 8
   Mix 2 tbsp tapioca starch with 5 tbsp water, stirring well to avoid lumps. With the mixture still hot, slowly pour in the slurry while stirring to distribute evenly without clumping.
   ≈5:20
9. 9
   Fold in the steamed taro cubes and mix well. Turn off heat, add the scraped young coconut meat, and stir gently to combine. Allow to cool slightly before serving.
   ≈6:25
10. 10
    Heat 500ml coconut milk with 1 tsp salt over low heat until it just begins to boil and the salt dissolves. Turn off heat.
    ≈6:53
11. 11
    Scoop the glutinous rice dessert into bowls and pour the warm coconut milk sauce over top before serving.
    ≈7:18