Description
Thai Black Sticky Rice Pudding is a rich, creamy dessert featuring chewy black sticky rice, palm sugar sweetness, and a coconut cream topping. This traditional Southeast Asian dessert is gluten-free, dairy-free, and vegan, making it a versatile treat for all dietary preferences. Serve it warm or chilled for a satisfying end to any meal.
Ingredients
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)
1/2 tsp salt
Toppings (optional but recommended):
1/2 cup coconut cream
1/8 tsp salt (to mix with the coconut cream)
1/2 cup shaved coconut, toasted
Fresh mango cubes or crushed peanuts
Instructions
- 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.
- Cook the rice: Drain and rinse the soaked rice. In a pot, add the rice, 4 cups of fresh water, and knotted pandan leaves. Bring to a boil, then reduce the heat to low and simmer uncovered for about 30 minutes. Stir frequently to prevent sticking, especially during the last 15 minutes.
- Add sweetener: Once the rice is soft and the mixture thickens, stir in the palm sugar and salt. Cook for another 30 seconds until the sugar dissolves completely.
- Check consistency: The pudding should be thick and sticky, like a risotto. If it’s too thick, add a splash of water to adjust to your desired consistency.
- Serve: Ladle the pudding into bowls. Mix the coconut cream with a pinch of salt and drizzle over the pudding. Garnish with toasted coconut and fresh mango cubes or peanuts. Serve warm or chilled.
Notes
You can substitute mango with other tropical fruits like papaya, banana, or lychee.
For a richer flavor, add more coconut cream or use coconut milk in the pudding.
For a crunchy contrast, top with crushed almonds or cashews.
If palm sugar is unavailable, dark brown sugar or coconut sugar can be used, though the flavor will slightly change.
For a refreshing twist, chill the pudding before serving, and serve it with cold coconut cream drizzle.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Simmered
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 40g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
