Pandan Black Rice with Salted Coconut

Photographer: Jordan
Serves 4 Jordan’s

I recently discovered pandan leaves after an opportunistic visit to Dunedin’s farmers market. Arriving far too late for the best pickings, I was rescued by a good friend with a bag full of obscure greenery and a flair for South-East Asian cuisine.

The aromatic combination of black rice and pandan with the sweet and salty notes of the coconut cream  is a sure-fire way to provide instant satisfaction. This recipe is easily tuned towards sweet or savory, making it ideal for a quick energy boost during a busy work day or a bit of TLC after a long night.


250g black rice
100g palm sugar
2 pandan leaves
1 star anise
5 lady finger bananas, cut into halves.
1 tin coconut cream
1 vanilla pod
1 tbsp coconut oil
½ tsp salt


1. Place the black rice in water and soak overnight.
2. Pour the rice into a pot of water and bring to the boil. Turn the heat to a simmer and cover the rice for 30 minutes.
3. Add the pandan leaves, sugar and star anise and continue cooking for another 30-45 minutes, adding water as necessary.
4. In a small saucepan mix the coconut milk and salt with the contents of the vanilla pod and simmer on a low heat.
5. In a separate pan on medium heat, place the banana halves in coconut oil and fry each side until brown.
7. Once the rice reaches a thick, sticky consistency serve in a bowl with the banana halves and coconut milk.