The Juk’s on Me

Went trail jogging today with my two friends, W and B. We have been exercising together over lunch hour for years. Today, we took a longer route that we call “property line,” because it goes to the boundary of the park. It felt good to get out in the fresh air and to see the river scenery from up in the hills.

After returning from my exercise, I had a dessert that I especially like—黑米粥 (hak1 mai2 juk1) or 黑糯米粥 (hak1 lo3 mai2 juk1). Made with purple-colored rice (紫米) and coconut milk (椰汁), this dessert is the same consistency as regular 粥 (congee), but it’s served at room temperature rather than hot. It’s not easy to find黑米粥 in Chinese restaurants, and I wonder whether it actually comes from Hong Kong or Southeast Asia (Malaysia-Singapore). Does anyone know?