Thai Black Sticky Rice Pudding
Thai Black Sticky Rice Pudding is a traditional Thai dessert that is favoured by upscale modern Asian restaurants for its striking jet black colour. It’s hard to believe you can make something so delicious that is fundamentally, made with just rice, water and sugar!
Ingredients
- 220 g black glutinous rice (aka black sticky rice)
- 55 g white glutinous rice (white sticky rice) (Note 1)
- 1 litre water
- 2 pandan leaves , folded and knotted
- 150 g palm sugar (or brown sugar), grated with box grater (Note 3)
- ½ tsp salt
- . . . .
- ** TOPPINGS: **
- 125 ml coconut cream (very highly recommended)
- ⅛ tsp tsp salt
- ½ cup shaved coconut , toasted, optional (Note 4)
- Mango cubes or crushed peanuts , for topping, optional
Instructions
- Soak rice: Place both rices in a bowl and cover with water (5cm / 2" above). Soak for 4 hours (up to 12 hours).
- Strain the rice and add it to a small pot or large saucepan.
- Pandan leaves: Add the knotted pandan leaves.
- Simmer 30 minutes: Add 4 cups of cold water. Bring to boil. Turn stove down to low so it's simmering very gently (small, slow little bubbles). Simmer 30 minutes (no lid), stirring frequently for the last 15 minutes and almost constantly towards the end (so the base does not catch).
- Consistency: Rice should be soft / fully cooked through, water reduced, and sauce should be creamy not watery (starch from rice thickens water).
- Add sugar: Stir in sugar and salt until it dissolves (~20 seconds).
- Ladle into bowls – it should ooze slowly, not be runny nor so thick it stays in a mound, see video for consistency. (If it's too thick, add a touch of water and stir).
- Toppings: Mix coconut cream with salt. Drizzle onto rice pudding. Top with toasted coconut and mango if using. Serve immediately.
Video
Notes
Recipe Notes:
1. Black sticky rice – Usually sold labelled as “glutinous rice”, this is a black Thai rice that becomes sticky when cooked and creates a creamy sauce from the starch. Tastes nutty.
White sticky rice – The white rice equivalent, does not have same nutty flavour as black rice but it is stickier. So black pudding traditionally uses a combination of both for the best consistency.
Despite the name, glutinous rice contains NO gluten and this dish is gluten-free – not to mention vegan, nut-free and lactose-free!
No sticky rice? Unfortunately there is no substitute. If you only have ordinary white rice, I would recommend making this Rice Pudding instead which is made with ordinary white rice. Use the COCONUT version (note 1) and omit the cinnamon and raisins, add coconut cream and coconut flakes for topping + mango for Thai version.
2. Pandan leaves – Herbaceous plant that looks like palm trees used in South East Asian cooking. Imparts a distinct fresh earthy flavour into dishes, there is no substitute. They are usually around 30 – 50cm / 12 – 20 ” in length.
To prepare just fold as needed so it fits into the pot, then tie a knot in the middle to hold it together and release a bit of extra flavour.
Best substitute – Kaffir lime leaves. Slightly different but distinctly South East Asian with similar tones. Use 2, crush in hand and drop into water.
Don’t have either? Be generous with the coconut cream topping. It adds a good hit of Asian flavour!
3. Palm sugar – Sugar extracted from palm trees that has a wonderful caramel flavour. It comes in blocks, and needs to be grated using a box grater so it will dissolve easily.
Substitute with brown sugar, preferably dark brown sugar for better flavour.
“Loosely packed” means you spoon the grated sugar in but don’t push it down to pack tightly.
4. Toasted coconut flakes – Spread on tray and toast in an 180°C /350°F oven for 5 to 8 minutes, stirring once, until light golden brown.
