Ingredients:

• 2-3 pcs dark cacao tablea (large coin size)
• 2-3 cups water
• 1-2 cups cooked HG black rice
• 2-3 tablespoons HG honey

For garnish:

• 1/3 cup cooked dulong (smaller than dilis, important)
• HG Seaweed salt

Procedure:

• In a clear pot, simmer water and tablea until it dissolves. Do this in low heat.
• Add cooked black rice. If you want a thicker consistency, soak the rice before cooking it.
• Cook for about 10-15 minutes over low heat then set the pot aside.
• Stir in honey and adjust to how sweet you want it.
• For garnish: coat the tip of wooden teaspoon with some honey. Let it drip. Then cover with dulong tossed in seaweed salt.