You like taro. You like black glutinous rice. Marry these together with some sugar, sago pearls and pandan and you get the perfect tangsui/sweet soup.
Yam N Black Rice Porridge
1 cup black glutinous rice (pulut hitam)
1/2 kg taro, peeled n cut into 1"/2.5 cm cubes
3 pandan leaves, washed and knotted
1 cup sugar or gula melaka
1 handful small sago pearls, unwashed
1 coconut, grated
1. Wash the black rice very well to get rid of any stale smell and put into a large heavy-based pot with about 4 litres of water. Add the pandan leaves and boil, covered, over medium fire for 40 minutes, stirring well once in a while. Switch off.
2. Meanwhile, add 1 cup water to the grated coconut, mix well with your hand and squeeze the milk out over a sieve. Add another 1 1/2 cup water and extract the second coconut milk.
3. Re-heat the pot of black rice, add the sugar (adjust to your liking), stir well, and when it boils, add the taro and sago pearls. Stir continuosly and let it boil vigorously for 4 to 5 minutes uncovered, then switch off the fire. Cover. After 10 minutes, all the sago pearls would have turned transparent yet not dissolved or gummy and the taro cooked yet firm. Add all the santan (coconut milk), stir well and re-heat until it just begins to boil(add some water if too thick) and remove from heat. Serve warm.