Thai Black Sticky Rice Pudding

Introduction

Thai Black Sticky Rice Pudding is a delightful dessert that features a unique blend of flavors and textures. This traditional Thai dish is characterized by its slightly nutty undertone and the luscious sweetness of coconut milk. Ideal for satisfying cravings for something sweet, it can be enjoyed both warm and chilled, making it a versatile treat perfect for any occasion.

Ingredients

200g black glutinous rice
750ml water
150ml coconut milk
80g palm sugar or dark brown sugar
¼ teaspoon salt
1 pandan leaf (optional)
1 tablespoon white sesame seeds (toasted)
100ml coconut cream (for topping)
1 tablespoon sugar (for coconut cream)
⅛ teaspoon salt (for coconut cream)

Prep Time

10 minutes

Cook Time, Total Time, Yield

Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 servings

Directions

1. Rinse the black glutinous rice under running water until the water runs clear.
2. In a pot, add the rinsed rice and 750ml water. If using, tie a pandan leaf into a knot and add it to the pot. Bring to a boil.
3. Reduce heat to low, cover, and simmer for about 40-45 minutes, stirring occasionally until the rice is soft and the mixture thickens.
4. Stir in the coconut milk, palm sugar, and salt. Continue cooking on low heat for another 5-10 minutes until the sugar completely dissolves and the pudding is creamy. Remove pandan leaf if used.
5. In a separate small saucepan, heat the coconut cream with 1 tablespoon sugar and ⅛ teaspoon salt. Stir until sugar dissolves, then remove from heat.
6. To serve, spoon the black sticky rice pudding into bowls and drizzle with the sweetened coconut cream. Sprinkle with toasted sesame seeds.
7. Enjoy warm or let it cool and refrigerate for a refreshing chilled dessert.

Detailed Directions and Instructions

Step 1: Rinse the Rice

Rinse the black glutinous rice under running water until the water runs clear. This helps remove excess starch and ensures a better texture.

Step 2: Prepare to Boil

In a pot, add the rinsed rice and 750ml water. If using, tie a pandan leaf into a knot and add it to the pot. Bring to a boil over medium-high heat.

Step 3: Simmer the Rice

Reduce the heat to low, cover the pot, and simmer for about 40-45 minutes. Stir occasionally until the rice is soft and the mixture thickens to a pudding-like consistency.

Step 4: Mix in Coconut Ingredients

Stir in the coconut milk, palm sugar, and salt. Continue cooking on low heat for another 5-10 minutes until the sugar dissolves completely and the pudding becomes creamy. Remove the pandan leaf if used.

Step 5: Prepare the Coconut Cream

In a separate small saucepan, heat the coconut cream with 1 tablespoon of sugar and ⅛ teaspoon of salt. Stir until the sugar dissolves, then remove from heat.

Step 6: Serve the Pudding

Spoon the black sticky rice pudding into bowls. Drizzle with the sweetened coconut cream and sprinkle with toasted sesame seeds for added texture and flavor.

Step 7: Enjoy

Enjoy the dessert warm or let it cool and refrigerate for a refreshing chilled treat.

Notes

Serving Size

This recipe yields 4 servings, making it ideal for sharing or enjoying over multiple sittings.

Storage

If you have leftovers, store them in an airtight container in the refrigerator. The pudding can last for up to 3 days when refrigerated.

Pandan Leaf Optional

The pandan leaf adds a unique aroma and subtle flavor, but you can omit it if it's not available.

Sweetness Adjustment

Feel free to adjust the amount of palm sugar or dark brown sugar according to your taste preference for sweetness.

Texture Preference

Adjust the cooking time if you prefer a thicker or thinner pudding. More cooking time will result in a thicker texture.

Toasted Sesame Seeds

To toast the sesame seeds, simply place them in a dry skillet over medium heat and stir frequently for a few minutes until golden brown and fragrant.

Storage Instructions

Refrigerating

Store any leftover Thai Black Sticky Rice Pudding in an airtight container in the refrigerator for up to 3 days.

Freezing

For longer storage, you can freeze the pudding. Allow it to cool completely before transferring it to a freezer-safe container. It can be kept in the freezer for up to 1 month. To serve, thaw it in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

Serving Suggestions

Temperature

Thai Black Sticky Rice Pudding can be enjoyed warm, at room temperature, or chilled. Each option offers a unique taste experience.

Toppings

Enhance the pudding by adding toppings such as fresh mango slices, grated coconut, or a sprinkle of crushed peanuts for added texture.

Presentation

Serve in small bowls or dessert cups, drizzling the sweetened coconut cream on top and garnishing with toasted sesame seeds for visual appeal.

Nutritional Information

Per Serving (approximately)

- Calories: 250
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 3g
- Sodium: 180mg

This dessert is relatively high in calories due to the coconut milk and sugar content, but it provides quick energy and can be a satisfying treat when enjoyed in moderation.

Ingredient Substitutions

Black Glutinous Rice

If black glutinous rice is unavailable, you can substitute with regular glutinous rice or even brown rice, although the flavor and texture will differ.

Coconut Milk

For a lighter option, use low-fat coconut milk or almond milk, keeping in mind this will change the creaminess of the dish.

Palm Sugar

Dark brown sugar or maple syrup can be used in place of palm sugar, although this will slightly alter the taste profile of the pudding.

Pandan Leaf

If pandan leaves are not accessible, you may omit them or use a drop of pandan extract for a similar fragrance.

Coconut Cream

For a dairy-free alternative, you can use vegan cream or a mixture of coconut milk and cornstarch to thicken it up.

Cook techniques

Rinsing the Rice

Rinse the black glutinous rice under running water until the water runs clear to remove excess starch and prevent the pudding from becoming too gummy.

Simmering

Simmer the rice on low heat with a lid on for about 40-45 minutes. This slow cooking allows the rice to absorb water and become soft.

Incorporating Coconut Milk

Stir in coconut milk, palm sugar, and salt after the rice is cooked. Cooking for an additional 5-10 minutes helps blend the flavors and create a creamy texture.

Making Sweetened Coconut Cream

In a separate saucepan, gently heat coconut cream with sugar and salt until the sugar dissolves. This sweetened topping enhances the dessert's richness.

Serving Suggestions

Spoon the pudding into bowls, drizzle with sweetened coconut cream, and sprinkle toasted sesame seeds on top for extra flavor and texture.

FAQ

Can I use regular rice instead of black glutinous rice?

Using regular rice will change the texture and flavor of the pudding. It's best to stick with black glutinous rice for authentic results.

Is it necessary to use pandan leaves?

Pandan leaves add a unique aroma and flavor, but they are optional. The pudding will still taste delicious without them.

How can I store leftover pudding?

Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy it chilled.

Can I substitute palm sugar with another sweetener?

Yes, you can use dark brown sugar or other sweeteners, but it may alter the flavor slightly. Adjust the quantity to your taste preference.

Is this dessert gluten-free?

Yes, Thai Black Sticky Rice Pudding is naturally gluten-free, making it a great option for those with gluten sensitivities.

Conclusion

Thai Black Sticky Rice Pudding is a delightful dessert that brings the richness of Thai cuisine to your table. Its unique texture and flavorful combination of sweet coconut and nutty rice make it a favorite among many. Whether enjoyed warm or chilled, this pudding is sure to satisfy your cravings and offer a taste of traditional Thai culture.

Black Sticky Rice Pudding with Mango

Enhance your dessert experience by adding ripe mango slices on top of your black sticky rice pudding. The sweetness of mango complements the creamy coconut rice beautifully.

Black Sticky Rice Pudding with Topped Fruits

Experiment with a variety of seasonal fruits like strawberries, kiwi, or bananas as toppings for the pudding. This adds freshness and a burst of color to your dessert.

Black Sticky Rice Pudding with Peanuts

For an added crunch, sprinkle roasted peanuts or cashews over your pudding. This combination gives a delightful contrast in texture.

Black Sticky Rice Pudding with Pandan Flavor

To intensify the pandan fragrance, increase the number of pandan leaves or use pandan extract while cooking the rice. This subtle flavor enhancement will elevate the dish.

Black Sticky Rice Pudding with Chocolate Drizzle

Add an indulgent twist by drizzling melted dark chocolate over the pudding before serving. The richness of chocolate pairs well with the coconut flavor.

Black Sticky Rice Pudding with Durian

For those adventurous in flavors, serve the pudding with durian for an authentic Thai dessert experience. The unique taste of durian is beloved by many.

Black Sticky Rice Pudding Popsicles

Freeze the pudding mixture in molds to create delicious popsicles. This offers a refreshing treat, especially in warmer weather.

Black Sticky Rice Pudding with Lychee

Incorporate canned or fresh lychee into the pudding for a sweet and fragrant twist. The juicy lychee pairs nicely with the creamy texture of the pudding.