This ice-cream seems to fulfil my quest for the originality in South East Asian dessert! Using black glutinous rice to make ice-cream is such an interesting idea. The soft and sticky cooked glutinous rice works very well to create a creamy texture without having to use eggs. Once combined with some fresh coconut milk, the darkish colour turns purple. A rather luxurious colour for dessert.
Purple and green are beautiful together. I used the juice of pandan leaves in various elements; the crisps, the cookies crumbs and the pandan kaya sauce. The grassy freshness of the pandan juice always work with coconut and rice.