Description
This traditional Thai Black Sticky Rice Pudding is a comforting and creamy dessert featuring the unique flavor of black glutinous rice simmered with pandan leaves and sweetened with palm sugar. Finished with rich coconut cream and optional toasted coconut or fresh mango toppings, this pudding offers a perfect balance of sweetness, texture, and exotic fragrance, ideal for a satisfying treat.
Ingredients
Scale
Rice and Liquid
- 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
Sweeteners and Seasonings
- 1 cup palm sugar (loosely packed), grated with box grater (or brown sugar)
- 1/2 tsp salt
- 1/8 tsp salt
Cream and Toppings
- 1/2 cup coconut cream (very highly recommended)
- 1/2 cup shaved coconut, toasted (optional)
- Mango cubes or crushed peanuts, for topping (optional)
Instructions
- Soak Rice: Place both black and white glutinous rice in a bowl and cover with water about 5cm (2 inches) above the rice. Soak for 4 hours, or up to 12 hours for best texture.
- Strain Rice: Drain the soaked rice thoroughly and transfer it to a small pot or large saucepan for cooking.
- Add Pandan Leaves: Fold and knot pandan leaves and add them to the pot with the rice to infuse fragrance.
- Simmer the Rice: Pour 4 cups of cold water into the pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer with small, slow bubbles. Simmer uncovered for 30 minutes, stirring frequently during the last 15 minutes, and almost constantly near the end to prevent sticking or burning on the bottom.
- Check Consistency: Rice should be fully cooked and soft, with the water mostly reduced and the mixture thickened to a creamy texture due to the starch released from the rice. It should not be watery.
- Add Sugar and Salt: Stir in grated palm sugar and 1/2 tsp salt until the sugar fully dissolves, about 20 seconds.
- Serve the Pudding: Ladle the pudding into bowls. It should flow slowly when spooned—neither too runny nor too thick. If too thick, add a small amount of water and stir to adjust consistency.
- Add Toppings: Mix the coconut cream with 1/8 tsp salt and drizzle it over the pudding. Sprinkle toasted shaved coconut and add mango cubes or crushed peanuts if desired. Serve immediately for best flavor and texture.
Notes
- Soaking the rice helps achieve a soft, creamy texture and reduces cooking time.
- Pandan leaves add a subtle floral aroma essential to authentic Thai sticky rice pudding.
- Palm sugar provides a richer caramel-like sweetness compared to white sugar. Brown sugar can be used as a substitute.
- To toast coconut, spread shaved coconut in a dry pan over medium heat until golden and fragrant.
- Adjust the thickness of the pudding by adding a little water if it becomes too firm after cooling.
- For a vegan version, ensure the coconut cream is plant-based and do not use any animal-derived toppings.