Thai Black Sticky Rice Pudding
User Reviews
5
Thai Black Sticky Rice Pudding
Description
This pudding combines black glutinous rice, which becomes sticky and releases starch creating a creamy sauce, with white glutinous rice for consistency. Both are soaked before cooking slowly with knotted pandan leaves that infuse a subtle earthy aroma. The slow simmer with frequent stirring prevents the mixture from sticking and develops a tender yet thick textured pudding.
Grated palm sugar adds a subtle caramel sweetness balanced by a touch of salt. Served with salted coconut cream drizzled over the top, the pudding gains richness and a silky mouthfeel. Toasted coconut flakes can add a toasty crunch, while mango cubes bring a fresh, fruity brightness.
This dessert showcases ingredients commonly used in Thai cuisine and accommodates dietary restrictions, being naturally gluten-free and vegan. The recipe notes specify that the sticky rice cannot be substituted without altering the dish significantly. The final pudding is creamy but not runny, good for spooning.
Preparation tips include soaking the rice for hours up to overnight, folding pandan leaves to fit the pot, and toasting coconut flakes just before serving. Substitutions for pandan include kaffir lime leaves but with different flavor profiles.
Ingredients
- 1 cup black glutinous rice (aka black sticky rice) (Note 1)
- 4 tbsp glutinous rice white sticky rice) (Note 1, white
- 4 cups water
- 2 pandan leaves , folded and knotted (Note 2)
- 1 cup (loosely packed) palm sugar (or brown sugar), grated with box grater (Note 3)
- 1/2 tsp salt
Toppings:
- 1/2 cup coconut cream (very highly recommended)
- 1/8 tsp salt
- 1/2 cup coconut toasted, optional (Note 4, shaved
- Mango for topping, optional, cubes or crushed peanuts
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.
Notes
- Black sticky rice creates a naturally creamy texture and has a nutty flavor; it must not be substituted with regular white rice for this recipe.
- Use pandan leaves for authentic aroma; if unavailable, kaffir lime leaves can be a substitute with different flavor notes.
- Grate palm sugar finely for easy dissolving; brown sugar can be used as an alternative.
- Toasted coconut flakes add texture and should be lightly toasted in the oven just before serving.
- The pudding is gluten-free, vegan, and lactose-free by nature.
User Reviews
Overall Rating
5
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