Delicious Thai Black Sticky Rice Pudding
Thai Black Sticky Rice Pudding
Introduction
Thai Black Sticky Rice Pudding is a delightful dessert that combines the rich flavors of black glutinous rice with the sweetness of palm sugar and creamy coconut. This traditional Thai dish showcases the use of simple ingredients to create a satisfying and healthy treat. With its unique color and texture, it makes for an eye-catching and delicious dessert to share with friends and family.
Why Make This Recipe
Making Thai Black Sticky Rice Pudding is worthwhile for several reasons. Firstly, the use of black glutinous rice adds an interesting depth of flavor and a beautiful appearance compared to regular sticky rice. This pudding is also naturally gluten-free, making it suitable for a variety of diets. Moreover, the combination of coconut cream and palm sugar offers a delightful sweetness that is hard to resist. Finally, preparing this pudding at home gives you control over the ingredients, ensuring it’s fresh and tailored to your taste.
How to Make Thai Black Sticky Rice Pudding
Creating this delicious Thai dessert is fairly simple. Follow these easy steps to make your own Thai Black Sticky Rice Pudding.
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)
- 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
- 1/2 cup shaved coconut, toasted, optional (Note 4)
- Mango cubes or crushed peanuts, for topping, optional
Directions:
- 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: Once soaked, strain the rice and add it to a small pot or large saucepan.
- Pandan leaves: Add the knotted pandan leaves to the pot.
- Simmer 30 minutes: Add 4 cups of cold water. Bring to boil, then turn down the heat to low so it simmers gently. Simmer for 30 minutes without a lid, stirring frequently for the last 15 minutes and almost constantly towards the end to prevent sticking.
- Check consistency: The rice should be soft and fully cooked, with a creamy sauce and reduced water.
- Add sugar: Stir in sugar and salt until dissolved, about 20 seconds.
- Ladle into bowls: Spoon the pudding into bowls. It should ooze slowly, not be runny or too thick. If too thick, add a bit of water and stir to adjust.
- Toppings: Mix coconut cream with salt and drizzle over the rice pudding. Top with toasted coconut and mango if desired. Serve immediately.
How to Serve Thai Black Sticky Rice Pudding
Serve your Thai Black Sticky Rice Pudding warm or at room temperature. Drizzle with coconut cream and sprinkle with your choice of toppings, such as toasted coconut, mango cubes, or crushed peanuts. It’s a lovely dessert to enjoy after a meal or during a special occasion.
How to Store Thai Black Sticky Rice Pudding
If you have leftovers, store the pudding in an airtight container in the refrigerator. It can typically last for up to 3 days. To reheat, you can warm it gently on the stovetop or in the microwave, adding a splash of water or coconut cream to restore its creamy texture.
Tips to Make Thai Black Sticky Rice Pudding
- Make sure to soak the rice sufficiently before cooking for the best texture.
- Stir frequently when cooking to prevent the rice from sticking to the bottom of the pot.
- Adjust the sugar level according to your taste preference; palm sugar adds a unique flavor, but brown sugar works too.
Variation
For added flavor, consider adding a pinch of pandan extract or a splash of vanilla extract to the pudding during cooking. You can also experiment with toppings, such as fresh fruits or sweetened condensed milk.
FAQs
Q: What is black sticky rice?
A: Black sticky rice, also called black glutinous rice, is a type of rice that is rich in antioxidants and has a nutty flavor. It is commonly used in desserts in Southeast Asian cuisine.
Q: Can I use regular rice instead of glutinous rice?
A: It is best to use glutinous rice for this recipe, as it provides the desired sticky texture and unique flavor. Regular rice will not yield the same results.
Q: How do I know if the pudding is finished cooking?
A: The pudding is done when the rice is soft and fully cooked, the water is reduced, and the sauce is creamy. If you have doubts, taste a bit of the rice to check if it’s tender.
Conclusion
Thai Black Sticky Rice Pudding is an easy-to-make dessert that brings a taste of Thailand to your kitchen. With its unique ingredients and flavors, it’s sure to impress anyone who tries it. Enjoy this delightful treat with family and friends for a wonderful, sweet ending to any meal!
Thai Black Sticky Rice Pudding
Ingredients
For the rice pudding
- 1 cup black glutinous rice aka black sticky rice
- 4 tbsp white glutinous rice aka white sticky rice
- 4 cups water for cooking rice
- 2 pieces pandan leaves folded and knotted
- 1 cup palm sugar or brown sugar, grated with box grater
- 1/2 tsp salt
- 1/2 cup coconut cream very highly recommended
- 1/8 tsp salt for coconut cream
- 1/2 cup shaved coconut toasted, optional
- Mango cubes or crushed peanuts for topping, optional
Instructions
Preparation
- Soak both the black and white glutinous rice in a bowl covered with water (5cm/2" above) for 4 hours (up to 12 hours).
- Once soaked, strain the rice and add it to a small pot or large saucepan.
- Add the knotted pandan leaves to the pot.
Cooking
- Add 4 cups of cold water to the pot and bring to boil.
- Turn down the heat to low and let it simmer gently for 30 minutes without a lid, stirring frequently for the last 15 minutes and almost constantly towards the end to prevent sticking.
- Check the consistency; the rice should be soft and fully cooked, with a creamy sauce and reduced water.
- Stir in the sugar and salt until dissolved (about 20 seconds).
Serving
- Spoon the pudding into bowls ensuring it oozes slowly, not runny or too thick.
- If too thick, add a bit of water and stir to adjust.
- Mix the coconut cream with salt and drizzle over the rice pudding. Top with toasted coconut and mango if desired. Serve immediately.
