Ingredients

1 cup of Red beans + 1/2 cup of Big Red beans/kidney beans
1 cup of Black Glutinous Rice
4 Pandan Leaves – tear middle 3 parts and tied knot
1/2 Gula Melaka + sugar
Ginger juice 3-4 inch
Water
1 fresh squeeze Santan (250ml)
Banana
Sago
handful of longan
dried mandarin oranges peel (You can replace with sunkist orange peel, but it won’t taste as good as using mandarin oranges peel)

Method

Red bean and Kidney Beans soaked overnight. (Do not throw the water away, used it to boil your red beans) – remember to remove bubbles on top to avoid stomach gas problem.
Black Glutinous Rice soaked overnight [Used back to boil]
Remove water and keep aside, now you need to dry toast your black glutinous rice in your wok for 5 mins for better aroma and taste
Boil your red bean + kidney beans with your soaked red beans water first
Then add toasted black glutinous rice
Add longan, pandan leaves and dried mandarin oranges peel
Boil for about 20 mins to 30 mins – check water level, if it’s too low, add remaining soaked water from black glutinous rice which you’ve kept aside before this.
Add 1/2 palm sugar / gula melaka with 3 tbsp of white sugar (if its too sweet, add more water)
Prepare your ginger juice (4 cm x 4 cm) – cut it small and crush with pestle and mortar and squeeze our juice – pour into your pot

Tips

Purchase fresh grated coconut from grocery store and squeeze with a muslin cloth. You will get approximately 250ml from 1 coconut.
Serve your Red beans and Black Glutinous Rice Dessert with your favourite fruits eg: banana, mango or even ice cream/tong yuen/sweet potato/lotus seed (gingko nuts).
Remaining coconut after you have squeeze out coconut milk can be used to make coconut filling.

Melt your palm sugar/ gula melaka first then mix with pandan leaves/ screwpine/ pandanus, mandarin oranges peel