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
