If you’ve ever dreamed of a dessert that’s both comforting and exotic, the Thai Black Sticky Rice Pudding Recipe is your dream come true. This luscious pudding blends the earthiness of black glutinous rice with creamy coconut and sweet palm sugar, resulting in a dish that feels like a warm hug on a plate. Silky yet textured, rich but delicate, it’s a timeless Thai favorite that brings a touch of tropical paradise straight to your kitchen.
Ingredients You’ll Need
Simple ingredients are the heart of this dish, each one playing an essential role in creating the perfect harmony of flavors and textures. From the chewy black sticky rice that forms the base to the fragrant pandan leaves that infuse a subtle aroma, every item is fundamental to the magic.
- Black glutinous rice: The star ingredient that gives the pudding its signature deep color and chewy texture.
- White glutinous rice: Added in small amounts to enhance creaminess and help balance the texture.
- Water: The cooking liquid that hydrates and softens the rice until it turns pudding-like.
- Pandan leaves: Folded and knotted to release their sweet, grassy fragrance without overpowering the dish.
- Palm sugar: Adds a rich, caramel-like sweetness that feels authentically Thai, easily subbed with brown sugar if needed.
- Salt: Used in two stages to amplify the sweetness and round out the flavors perfectly.
- Coconut cream: A luscious, fatty topping that adds silky richness and a tropical twist.
- Toasted shaved coconut (optional): Provides a delightful crunch and nutty undertones as a garnish.
- Mango cubes or crushed peanuts (optional): Light and fresh favorites for topping that add brightness and texture contrast.
How to Make Thai Black Sticky Rice Pudding Recipe
Step 1: Soak the Rice
Start by combining the black and white sticky rice in a bowl, then cover them generously with water—about 2 inches above the rice. Soaking the rice for 4 hours, or even overnight if you have time, softens the grains and shortens the cooking time. This step is key to achieving that chewy, luscious texture we all love.
Step 2: Prepare to Cook
Drain the soaked rice and place it into a pot or saucepan. Add the beautiful pandan leaves folded and knotted to infuse their fragrant notes as the rice cooks. This ensures your pudding is infused with that subtle, sweet aroma that’s unmistakably Thai.
Step 3: Simmer the Rice
Pour in 4 cups of cold water and bring the pot to a boil. Once boiling, reduce the heat to a gentle simmer. The secret here is patience and gentle heat—let the rice bubble slowly without a lid for about 30 minutes. As it cooks, stir frequently especially during the last 15 minutes to prevent the rice at the bottom from sticking. This slow simmer softens the rice completely and lets starch thicken the cooking liquid into a creamy sauce.
Step 4: Sweeten the Pudding
When your rice is tender with a creamy consistency—not watery, not dry—it’s time to stir in the grated palm sugar and a pinch of salt. Mix for about 20 seconds to dissolve the sugar fully, watching as the flavors meld into the warm rice. This step brings your pudding to life with just the right balance of sweet and salty notes.
Step 5: Serve with Coconut Cream and Toppings
Ladle your perfectly cooked pudding into serving bowls. The texture should be just right, thickly luscious but still slightly fluid—think slow oozing rather than runny. If it’s too thick, stir in a splash of water to loosen it up. Finally, drizzle the salted coconut cream over the top and sprinkle with toasted coconut, mango cubes, or crushed peanuts if you’re feeling adventurous. Your Thai Black Sticky Rice Pudding Recipe is now ready to wow!
How to Serve Thai Black Sticky Rice Pudding Recipe
Garnishes
To elevate your dish, consider garnishing with toasted shaved coconut—its crunch contrasts beautifully with the creamy pudding. Fresh mango cubes bring juicy brightness, and crushed peanuts add an earthy crunch, making each bite an exciting interplay of textures and flavors.
Side Dishes
This pudding is such a delight that it’s often enjoyed on its own as a dessert. However, for a full Thai-inspired meal, why not pair it with something savory like grilled chicken satay or a tangy green mango salad? The rich sweetness of the pudding balances spicy or sour dishes perfectly.
Creative Ways to Present
For a fun twist, serve the pudding in small pineapple boats or coconut shells for a tropical vibe that impresses guests. Layer it with coconut jelly or fruit compote for a parfait-style dessert, or even chill it slightly for a refreshing summer treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover Thai Black Sticky Rice Pudding Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, during which the flavors actually develop and deepen. Just be sure to give it a good stir before serving to redistribute the creaminess.
Freezing
While you can freeze this pudding, the texture of the sticky rice may change slightly once thawed. If you do freeze, make sure to portion it into small airtight containers and thaw in the fridge overnight for best results.
Reheating
To reheat, warm the pudding gently in a saucepan over low heat, adding a splash of water or coconut cream to bring back its smoothness and prevent it from drying out. Stir constantly until heated through and creamy once again.
FAQs
Can I use regular rice instead of black sticky rice?
Black glutinous rice is unique in texture and flavor, so using regular rice won’t replicate the same chewy, rich pudding. For an authentic Thai Black Sticky Rice Pudding Recipe, it’s best to stick with black sticky rice.
What can I substitute for pandan leaves?
If pandan leaves aren’t available, you can omit them, but you’ll miss out on the subtle floral aroma. As a substitute, a few drops of pandan extract could work, though it’s not exactly the same.
Is palm sugar necessary?
Palm sugar provides an authentic caramel-like sweetness that balances the dish beautifully. Brown sugar is a good substitute if you can’t find palm sugar, but avoid white sugar as it lacks depth.
Can this pudding be served warm or cold?
This pudding is delicious both ways. Warm is traditional and comforts the soul, but chilling it in the fridge makes for a refreshing dessert on hot days.
How do I know when the pudding is cooked perfectly?
The rice should be soft but still slightly chewy, and the cooking liquid should be thick and creamy—not watery or stiff. It should ooze slowly when scooped, striking a perfect balance.
Final Thoughts
There is something truly special about making and sharing this Thai Black Sticky Rice Pudding Recipe. Its combination of textures, aromas, and flavors feels like a little escape with every spoonful. So next time you want to impress yourself or your loved ones with a dessert that’s both soulful and exotic, give this recipe a try and watch it become a beloved favorite.
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Thai Black Sticky Rice Pudding Recipe
- Total Time: 4 hours 40 minutes
- Yield: 5 servings
Description
This traditional Thai Black Sticky Rice Pudding is a comforting and creamy dessert made from black glutinous rice simmered slowly with pandan leaves, palm sugar, and coconut cream. The pudding has a luscious texture, naturally sweet flavor, and is typically garnished with toasted coconut and fresh mango cubes or crushed peanuts for added texture and freshness.
Ingredients
Main Ingredients
- 1 cup black glutinous rice (aka black sticky rice) (Note 1)
- 4 tbsp white glutinous rice (white sticky rice) (Note 1)
- 4 cups water
- 2 pandan leaves, folded and knotted (Note 2)
Sweetening and Flavoring
- 1 cup loosely packed palm sugar (or brown sugar), grated with box grater (Note 3)
- 1/2 tsp salt
- 1/2 cup coconut cream (very highly recommended)
- 1/8 tsp salt
Toppings (Optional)
- 1/2 cup shaved coconut, toasted (Note 4)
- Mango cubes or crushed peanuts, for topping (optional)
Instructions
- Soak Rice: Place both the black and white glutinous rices in a bowl and cover them with water about 5cm (2 inches) above the rice. Let them soak for 4 hours, but you can soak up to 12 hours to soften the grains fully.
- Prepare for Cooking: After soaking, strain the rice thoroughly and transfer it to a small pot or a large saucepan.
- Add Pandan Leaves: Add the knotted pandan leaves to the pot with the rice for aromatic flavor infusion during cooking.
- Simmer the Rice: Pour in 4 cups of cold water and bring the mixture to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer with small, slow bubbles. Let it simmer uncovered for 30 minutes, stirring frequently during the last 15 minutes and almost constantly near the end to prevent the rice from sticking or burning on the bottom.
- Check Consistency: The rice should be soft and fully cooked, with most of the water reduced. The mixture should be creamy but not watery, as the starch from the rice thickens the liquid.
- Add Sugar and Salt: Stir in the grated palm sugar and 1/2 teaspoon salt. Mix until the sugar dissolves completely, which will take about 20 seconds.
- Serve the Pudding: Ladle the pudding into serving bowls. It should ooze slowly when scooped, neither too runny nor too thick. If the pudding is too thick, add a small amount of water and stir to adjust the texture.
- Add Toppings: Mix the coconut cream with 1/8 teaspoon salt and drizzle it over the pudding. Sprinkle toasted shaved coconut on top, and add fresh mango cubes or crushed peanuts if desired. Serve immediately for best flavor and texture.
Notes
- Note 1: Black glutinous rice and white glutinous rice are both sticky rice varieties important for achieving the traditional pudding texture.
- Note 2: Pandan leaves add a distinct fragrant aroma typical of Southeast Asian desserts; if unavailable, you can omit but flavor will be milder.
- Note 3: Palm sugar gives a rich and caramel-like sweetness; brown sugar is an acceptable substitute but flavor will differ slightly.
- Note 4: Toasting the shaved coconut enhances its nutty flavor and adds a crunchy texture contrast to the creamy pudding.
- Prep Time: 4 hours
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
