Cup of Yum
1. Soak the black glutinous rice in water for at least 4 hours, or overnight. Drain.
2. Add the soaked glutinous rice into a pot and cover with water.
3. Add in pandan leaf and sugar.
4. Cover with a lid, and bring the rice to a boil over medium heat.
5. Prop the lid ajar slightly and reduce to a simmer.
6. Cook for 1 hour, or until the rice grains are tender. Check intermittently to see whether more water needs to be added.
7. Remove the lid and discard pandan leaf.
8. If there is too much water left, increase the heat to evaporate it.
9. Add in 2 tablespoon of coconut milk, cooked black beans (if using), and stir until incorporated.
10. The consistency should be like a rice pudding, thick and creamy.
11. Serve warm or chilled with additional coconut milk (or thickened coconut milk).

Thickened coconut milk:

Cup of Yum
1. In a small saucepan, combine coconut milk, sugar, and salt and heat over medium heat.
2. In a small bowl, combine cold water and cornstarch and stir to make a slurry.
3. Bring the coconut milk mixture up to a boil and add in the cornstarch slurry, stirring until thickened.
4. Remove from heat and transfer to a bowl or serving vessel.