― Originally a Thai dessert (I think), I made sure that the black glutinous rice is only just cooked (when they started to split), instead of cooking them until soft. The texture of the rice is crispy outside and soft (but not soggy) inside, making the dessert much more interesting to eat. ∙ As many South-East Asian desserts, we drink the liquid as well, which is sweetened with sugar. Coconut milk is poured on top or mixed in the dessert, making it more creamy and fragrant. ∙ [...].