Thai Black Sticky Rice Pudding

Why You’ll Love This Recipe

• Rich & creamy: The combination of chewy black rice and creamy coconut cream creates a satisfying dessert with both texture and flavor.

• Naturally sweet: Palm sugar brings a unique, earthy sweetness with caramel notes that perfectly complement the nuttiness of the black rice.

• Versatile: Serve this pudding warm or chilled, and feel free to garnish with tropical fruits like mango or toasted coconut.

• Gluten-free & vegan: This dessert is naturally gluten-free and vegan, making it suitable for a variety of dietary preferences.

• Authentic flavor: It’s a traditional Thai dessert, prepared with local ingredients like pandan leaves and palm sugar, offering a taste of Southeast Asian culture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pudding:

• 1 cup black glutinous rice (black sticky rice)

• 4 tbsp white glutinous rice (optional, for extra creaminess)

• 4 cups water

• 2 pandan leaves, tied into knots (optional)

• 1 cup loosely packed palm sugar (or dark brown sugar)

• ½ tsp salt

Toppings (optional but recommended):

• ½ cup coconut cream

• ⅛ tsp salt (to mix with the coconut cream)

• ½ cup shaved coconut, toasted

• Fresh mango cubes or crushed peanuts

Directions

1. Soak the Rice

Combine the black sticky rice and white sticky rice (if using) in a bowl. Add enough water to cover the rice by 2 inches and let it soak for at least 4 hours or overnight.

2. Cook the Rice

Drain and rinse the soaked rice. In a pot, add the rice along with 4 cups of fresh water and the knotted pandan leaves. Bring to a boil, then reduce the heat to low and simmer uncovered for about 30 minutes. Stir frequently, especially in the last 15 minutes, to prevent the rice from sticking.

3. Add Sweetener

Once the rice is soft and the mixture has thickened into a creamy consistency, stir in the palm sugar and salt. Cook for another 30 seconds until the sugar dissolves completely.

4. Check Consistency

The pudding should be thick and sticky, like a risotto. If it seems too thick, add a splash of water to reach your desired consistency.

5. Serve

Ladle the pudding into bowls. Mix the coconut cream with a pinch of salt, then drizzle it over the pudding. Garnish with toasted coconut and fresh mango cubes (or peanuts if you prefer). Serve warm or chilled.

Servings and Timing

• Prep time: 20 minutes

• Cook time: 1 hour

• Total time: 1 hour 20 minutes

• Servings: 5-6 servings

Variations

• Fruit options: Instead of mango, try serving with other tropical fruits like papaya, banana, or even lychee.

• For a richer flavor: Add more coconut cream or use coconut milk in the pudding for an extra creamy texture.

• Add nuts: For a crunchy contrast, sprinkle crushed almonds or cashews on top.

• Use a different sweetener: If you can’t find palm sugar, you can substitute it with dark brown sugar or coconut sugar, though the flavor will differ slightly.

• Chilled option: For a refreshing twist, chill the pudding before serving, and serve it with a cold coconut cream drizzle.

Storage/Reheating

• To store: Keep any leftover pudding in an airtight container in the refrigerator for up to 3 days.

• To freeze: Freeze the pudding in individual servings for up to 1 month. Thaw overnight in the fridge and stir before serving.

• To reheat: Reheat in the microwave or on the stove with a little water or coconut milk to restore its creamy texture.

FAQs

What is black sticky rice?

Black sticky rice, or black glutinous rice, is a type of rice that is sticky when cooked and has a deep purple color due to its anthocyanin content, which is a powerful antioxidant.

Can I use regular white rice instead of black sticky rice?

No, black sticky rice has a unique texture and flavor that’s essential for this dish. White rice won’t provide the same result.

What can I use if I don’t have pandan leaves?

If you can’t find pandan leaves, you can substitute with a small splash of vanilla extract for a similar sweet fragrance, though the flavor won’t be identical.

Is palm sugar essential for this recipe?

While palm sugar is traditional and adds a deep caramel flavor, dark brown sugar or coconut sugar can be used as a substitute.

Can I make this dish ahead of time?

Yes, this pudding can be made ahead of time and stored in the fridge for up to 3 days. It can also be served chilled for a refreshing option.

Can I add other toppings to this pudding?

Yes! You can top this pudding with toasted coconut, fresh fruit like mango, or even a sprinkle of crushed nuts for added texture.

Can I make this pudding without coconut cream?

Yes, you can omit the coconut cream for a lighter version, but it will be less creamy.

Is this dessert vegan?

Yes, this recipe is naturally vegan and dairy-free, as long as you use plant-based coconut cream and sweeteners like palm or coconut sugar.

Can I make this recipe gluten-free?

Yes, this recipe is already gluten-free, as both black glutinous rice and palm sugar are naturally gluten-free.

How can I make the pudding sweeter?

If you prefer a sweeter pudding, feel free to add more palm sugar or use a sweetener like maple syrup or agave.

Conclusion

This Thai Black Sticky Rice Pudding offers a unique, indulgent dessert that combines the chewy, nutty texture of black sticky rice with the rich, caramelized sweetness of palm sugar and coconut cream. Whether served warm or chille, it’s a satisfying and visually striking way to end a Thai-inspired meal. Easy to make, customizable, and deeply flavorful, this pudding is sure to become a favorite in your dessert rotation. Enjoy!