Description
This authentic Thai Black Sticky Rice Pudding is a creamy, comforting dessert made with black glutinous rice and pandan leaves, sweetened with palm sugar, and enriched with coconut cream. The dish offers a subtly sweet and nutty flavor, perfect for a delightful ending to any meal. The pudding is tender and creamy with a luscious texture, topped with toasted coconut and fresh mango or crunchy peanuts for added contrast.
Ingredients
Scale
Rice Base
- 1 cup black glutinous rice (aka black sticky rice)
- 4 tbsp white glutinous rice (white sticky rice)
- 4 cups water
- 2 pandan leaves, folded and knotted
Sweetener and Seasoning
- 1 cup (loosely packed) palm sugar or brown sugar, grated with box grater
- 1/2 tsp salt
Toppings and Garnish
- 1/2 cup coconut cream (very highly recommended)
- 1/8 tsp salt
- 1/2 cup shaved coconut, toasted (optional)
- Mango cubes or crushed peanuts, for topping (optional)
Instructions
- Soak Rice: Place both the black and white glutinous rice in a bowl and cover with water about 2 inches (5cm) above the rice. Let soak for 4 hours, up to 12 hours, to soften the grains.
- Drain Rice: Strain the soaked rice thoroughly and transfer it to a small pot or a large saucepan.
- Add Pandan Leaves: Add the knotted pandan leaves into the pot with the rice to infuse aroma during cooking.
- Simmer Rice: Pour in 4 cups of cold water and bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low to maintain a gentle simmer with small, slow bubbles. Simmer uncovered for 30 minutes, stirring frequently in the last 15 minutes and almost constantly near the end to prevent the rice from sticking and burning at the bottom.
- Check Consistency: The rice should become fully tender and the liquid should have thickened into a creamy sauce from the rice starch, ensuring the pudding is neither runny nor too thick.
- Add Sugar and Salt: Stir in the grated palm sugar and 1/2 teaspoon salt, mixing until fully dissolved, about 20 seconds.
- Serve: Ladle the warm pudding into bowls. If the pudding is too thick, add a little water and stir to loosen it to a slow oozing consistency.
- Add Toppings: Mix the coconut cream with 1/8 teaspoon salt and drizzle it over each bowl of pudding. Sprinkle toasted shaved coconut and finish with optional mango cubes or crushed peanuts. Serve immediately for best flavor and texture.
Notes
- Black glutinous rice offers a distinctive nutty flavor and chewy texture essential for this pudding.
- Pandan leaves impart a subtle, fragrant aroma to the pudding; do not skip if available.
- Palm sugar provides a delicate caramel sweetness that complements the rice perfectly; brown sugar can be substituted but slightly alters flavor.
- Toasted shaved coconut adds crunch and an extra layer of flavor but is optional.
- Serving with fresh mango or crushed peanuts creates delightful flavor and texture contrasts.
- If the pudding thickens too much upon standing, gently stir in a bit of warm water before serving.
