Cook: 30 minutes
Rice soak: 4 hours
Total: 4 hours 40 minutes
Dessert
Asian,Thai
Servings 5 - 6 people
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Video of the recipe above. Thai Black Sticky Rice Pudding is a traditional Thai dessert that is a favorite of upscale modern Asian restaurants for its striking jet-black color. It's hard to believe that you can make something so delicious that it is made primarily with just rice, water, and sugar!
Instructions
1. Soak the rice: Place both kinds of rice in a bowl and cover them with water (5cm / 2 "above). Soak for 4 hours (up to 12 hours).
2. Strain the rice and put it in a pot.
3. Pandan Leaves: Add the knotted pandan leaves.
4. Simmer 30 minutes: Add 4 cups of cold water. Boil it. Lower the stove to simmer so that it simmers very gently (small slow bubbles). Cook over low heat for 30 minutes (without lid), stirring frequently for the last 15 minutes and almost constantly towards the end (so that the base does not catch).
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5. Consistency: The rice should be soft / fully cooked, reduce the water and the sauce should be creamy, not watery (the starch in the rice thickens the water).
6. Add sugar: Add sugar and salt until dissolved (~ 20 seconds).
7. Ladle in Bowls - Should ooze slowly, not runny, or thick enough to sit on a mound.
8. Dressings: Mix the coconut cream with salt. Drizzle over the rice pudding. Top with toasted coconut and mango if using. Serve immediately.
1. Black Sticky Rice - Usually sold labeled as ' sticky rice, this is black Thai rice that becomes sticky when cooked and creates a creamy sauce from the starch. It tastes nutty. Find it in Asian and Thai grocery stores, or online, like here and here (Australia).
White Sticky Rice - The white rice equivalent does not have the same nutty flavor as black rice, but it is stickier. So blood sausage traditionally uses a combination of both to get the best consistency.
No sticky rice? Unfortunately, there is no substitute. If you only have ordinary white rice, I would recommend making this rice pudding instead, which is made with ordinary white rice. Use the COCO version (note 1) and omit the cinnamon and raisins, add coconut cream and coconut flakes for topping + mango for the Thai version.
2. Pandan Leaves - Herbaceous plant that resembles palm trees used in Southeast Asian cuisine. It imparts a distinctive fresh earthy flavor to dishes, there is no substitute. They are usually between 30 and 50 cm long.
Prepare by simply folding it as needed to fit in the pot, then tie a knot in the middle to hold it together and release a little extra flavor.
It is sold fresh and frozen in Asian stores and sometimes (🤞🏻) at Harris Farms in Sydney and Queensland.
Best Substitute - Kaffir lime leaves. Slightly different but clearly from Southeast Asia with similar hues. Use 2, crush in hand and drop into the water.
You do not have any? Be generous with the coconut cream topping. Add a nice touch of Asian flavor!
3. Palm Sugar - Sugar extracted from palm trees that have a wonderful caramel flavor. It comes in blocks and should be grated on a box grater so it dissolves easily. It is sold in large grocery stores in Australia (Coles, Woolies, Harris Farms) and in Asian stores.
4. Toasted Coconut Flakes - Spread out on a tray and toast in a 350 ° F / 180 ° C oven for 5 to 8 minutes, stirring once, until lightly browned.
5. Consistency: The rice should be soft / fully cooked, reduce the water and the sauce should be creamy, not watery (the starch in the rice thickens the water).
6. Add sugar: Add sugar and salt until dissolved (~ 20 seconds).
7. Ladle in Bowls - Should ooze slowly, not runny, or thick enough to sit on a mound.
8. Dressings: Mix the coconut cream with salt. Drizzle over the rice pudding. Top with toasted coconut and mango if using. Serve immediately.
1. Black Sticky Rice - Usually sold labeled as ' sticky rice, this is black Thai rice that becomes sticky when cooked and creates a creamy sauce from the starch. It tastes nutty. Find it in Asian and Thai grocery stores, or online, like here and here (Australia).
White Sticky Rice - The white rice equivalent does not have the same nutty flavor as black rice, but it is stickier. So blood sausage traditionally uses a combination of both to get the best consistency.
No sticky rice? Unfortunately, there is no substitute. If you only have ordinary white rice, I would recommend making this rice pudding instead, which is made with ordinary white rice. Use the COCO version (note 1) and omit the cinnamon and raisins, add coconut cream and coconut flakes for topping + mango for the Thai version.
2. Pandan Leaves - Herbaceous plant that resembles palm trees used in Southeast Asian cuisine. It imparts a distinctive fresh earthy flavor to dishes, there is no substitute. They are usually between 30 and 50 cm long.
Prepare by simply folding it as needed to fit in the pot, then tie a knot in the middle to hold it together and release a little extra flavor.
It is sold fresh and frozen in Asian stores and sometimes (🤞🏻) at Harris Farms in Sydney and Queensland.
Best Substitute - Kaffir lime leaves. Slightly different but clearly from Southeast Asia with similar hues. Use 2, crush in hand and drop into the water.
You do not have any? Be generous with the coconut cream topping. Add a nice touch of Asian flavor!
3. Palm Sugar - Sugar extracted from palm trees that have a wonderful caramel flavor. It comes in blocks and should be grated on a box grater so it dissolves easily. It is sold in large grocery stores in Australia (Coles, Woolies, Harris Farms) and in Asian stores.
4. Toasted Coconut Flakes - Spread out on a tray and toast in a 350 ° F / 180 ° C oven for 5 to 8 minutes, stirring once, until lightly browned.
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