Red Bean Porridge

ingredients:
1 L of water to boil
200 g black glutinous rice that has been milled, soak 2 hours, drained
5 cm fresh ginger, crushed
150 g sugar
1/8 teaspoon salt
1 can (432 g) canned kidney beans, drained

  Santan Sauce:
400 ml coconut milk from 1 coconut grated peel
1/2 tsp salt
1 pandan leaves, conclude, torn to pieces, conclude

How to make:
- Boil water, put a black sticky rice and ginger. Cook until the glutinous rice 3/4 cooked and thickened.
- Put sugar and salt, and cook until sugar dissolves. Add beans, cook until all ingredients cooked and thickened. Lift.
- Santan Sauce: Cook the coconut milk, salt and pandan leaves until thick and oily. Lift.
- Place the red bean porridge in the 8 serving bowls 150 ml volume. Pour 3 tablespoons coconut milk sauce. Serve warm.

For the 8 bowls @ 150 ml.