Thai Black Sticky Rice Pudding
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 fundamentally made with just rice, water, and sugar!
Coconut Cream - Used to drizzle on top of the finished serving dish. Not only does it add a lovely hint of coconut flavor, but it also adds a visually lovely finishing touch to an otherwise very black rice bowl! Highly recommended but not essential.
Coconut Flakes - Lightly toasted for garnish. This is optional!
Not in the photo above, there are mangoes that I used to cover the pudding. Because it's not mango season, I only used canned mangoes which, these days, are really really really good! This is purely optional. Black rice pudding is worth making without any dressing!
Sticky rice for Thai black sticky rice pudding
Black sticky rice
Labeled as 'black sticky rice' or 'glutinous rice
Soaking black and white sticky rice before cooking
There are different varieties of black rice, some of which are glutinous (sticky) and some of which are not (such as Chinese forbidden rice).
The black rice used to make pudding is black sticky rice Thai glutinous rice. Glutinous rice is sticky, which is the consistency you need to make this creamy, glossy pudding. You will not get the same result with regular non-glutinous rice, regardless of color.
Here in Australia, the most common black glutinous rice is from Thailand, although I understand that it is also grown in the Philippines, Indonesia, and other Asian countries.
Find it in Asian and Thai grocery stores, or online, like here and here (Australia). It is usually sold labeled "glutinous rice."
Sticky white rice (optional)In addition to the black sticky rice, the recipe also calls for a small amount of white sticky rice. Most Thai black sticky rice recipes usually call for a combination of black and white sticky rice because white rice is stickier than black rice, giving the rice pudding a thicker and creamier texture, while the black rice has more flavor.
However, I consider white rice to be optional. . This pudding still has a really lovely creamy texture even without white rice. It's a little better with white rice!
Welcome back to THAI WEEK!
Welcome back to the latest installment of THAI WEEK, a week in which I share 3 recipes to make your own Thai feast at home!
Every now and then, I like to do a themed recipe week. This week is Thai week, with three classic recipes to make your own Thai feast at home:
Thai Yellow Curry - Made from scratch, this is a flavor you literally can't buy out of a jar!
Green Papaya Salad - Great as a side, but substantial enough as a starter.
Black Sticky Rice Pudding (this recipe) - Dessert!
Every now and then, I like to do a themed recipe week. This week is Thai week, with three classic recipes to make your own Thai feast at home:
Thai Yellow Curry - Made from scratch, this is a flavor you literally can't buy out of a jar!
Green Papaya Salad - Great as a side, but substantial enough as a starter.
Black Sticky Rice Pudding (this recipe) - Dessert!
You may also be interested to know about the following recipe khao neeo mamuang
Black sticky rice is a type of sticky brown rice that is used to make desserts in Thailand and other Southeast Asian nations. It has a striking natural ink black color, and when cooked it has a nutty flavor with a creamy, sticky pudding-like texture.
Hence the name of this dish - Sticky Black Rice pudding!
While sticky white rice pudding may be the best-known Thai dessert, here in Australia, upscale modern Thai and Asian restaurants tend to favor black sticky rice, for its exotic and eye-catching appearance. However, it's not all about looks, it tastes better too!
Like western puddings, fresh fruit and a creamy sauce are the perfect complements to complete the dessert. Sticky rice puddings are frequently finished with a nice drizzle of coconut cream and sliced tropical fruit of some kind, usually juicy mango.
Rich but not cloying and packed with Southeast Asian flavors, this is the quintessential Thai dessert!
What you need to make sticky black rice pudding In its simplest form, you only need glutinous rice, sugar, salt, and water to make delicious glutinous rice pudding. Everything else makes it even better, but it's still completely optional!
Sticky Rice - Generally labeled "glutinous rice," this rice becomes sticky when cooked, which is what gives this pudding a creamy texture. Black sticky rice already has a wonderful nutty flavor, so we only need water to cook it. See below for more information on glutinous rice.
Find it in Asian and Thai grocery stores, or online, like here and here (Australia).
Pandan Leaves - Known in English as Screw Pine, this is a plant native to Southeast Asia that looks like a palm tree. The long leaves are added to cooking for their coconut aroma and flavor, for both sweet and savory applications, especially cakes and desserts. Pandan can be used in powder form, to wrap things (usually steamed or fried), or just added whole to cooking liquids to infuse as we do in this rice pudding.
It is sold fresh and frozen in Asian stores and sometimes (🤞🏻) at Harris Farms in Sydney and Queensland.
I can not find it? Leave it out. This dish is worth making without it!
Palm Sugar - Extracted from palm trees (wait, did the name give it away? 😂), this sugar is used in Southeast Asian cooking for its intense caramel sweetness. Substitute with brown sugar, preferably dark brown sugar for a better flavor.
Salt - A distinctive flavor in black rice pudding is a remarkable amount of salt. It is not a dominant flavor, like salted caramel. But you can definitely try it and it is very necessary to balance the sweetness.
Thai Black Sticky Rice Pudding
Black sticky rice is a type of sticky brown rice that is used to make desserts in Thailand and other Southeast Asian nations. It has a striking natural ink black color, and when cooked it has a nutty flavor with a creamy, sticky pudding-like texture.
Hence the name of this dish - Sticky Black Rice pudding!
While sticky white rice pudding may be the best-known Thai dessert, here in Australia, upscale modern Thai and Asian restaurants tend to favor black sticky rice, for its exotic and eye-catching appearance. However, it's not all about looks, it tastes better too!
Like western puddings, fresh fruit and a creamy sauce are the perfect complements to complete the dessert. Sticky rice puddings are frequently finished with a nice drizzle of coconut cream and sliced tropical fruit of some kind, usually juicy mango.
Rich but not cloying and packed with Southeast Asian flavors, this is the quintessential Thai dessert!
What you need to make sticky black rice pudding In its simplest form, you only need glutinous rice, sugar, salt, and water to make delicious glutinous rice pudding. Everything else makes it even better, but it's still completely optional!
Sticky Rice - Generally labeled "glutinous rice," this rice becomes sticky when cooked, which is what gives this pudding a creamy texture. Black sticky rice already has a wonderful nutty flavor, so we only need water to cook it. See below for more information on glutinous rice.
Find it in Asian and Thai grocery stores, or online, like here and here (Australia).
Pandan Leaves - Known in English as Screw Pine, this is a plant native to Southeast Asia that looks like a palm tree. The long leaves are added to cooking for their coconut aroma and flavor, for both sweet and savory applications, especially cakes and desserts. Pandan can be used in powder form, to wrap things (usually steamed or fried), or just added whole to cooking liquids to infuse as we do in this rice pudding.
It is sold fresh and frozen in Asian stores and sometimes (🤞🏻) at Harris Farms in Sydney and Queensland.
I can not find it? Leave it out. This dish is worth making without it!
Palm Sugar - Extracted from palm trees (wait, did the name give it away? 😂), this sugar is used in Southeast Asian cooking for its intense caramel sweetness. Substitute with brown sugar, preferably dark brown sugar for a better flavor.
Salt - A distinctive flavor in black rice pudding is a remarkable amount of salt. It is not a dominant flavor, like salted caramel. But you can definitely try it and it is very necessary to balance the sweetness.
Optional items
Coconut Cream - Used to drizzle on top of the finished serving dish. Not only does it add a lovely hint of coconut flavor, but it also adds a visually lovely finishing touch to an otherwise very black rice bowl! Highly recommended but not essential.
Coconut Flakes - Lightly toasted for garnish. This is optional!
Not in the photo above, there are mangoes that I used to cover the pudding. Because it's not mango season, I only used canned mangoes which, these days, are really really really good! This is purely optional. Black rice pudding is worth making without any dressing!
Sticky rice for Thai black sticky rice pudding
Black sticky rice
Labeled as 'black sticky rice' or 'glutinous rice
Soaking black and white sticky rice before cooking
There are different varieties of black rice, some of which are glutinous (sticky) and some of which are not (such as Chinese forbidden rice).
The black rice used to make pudding is black sticky rice Thai glutinous rice. Glutinous rice is sticky, which is the consistency you need to make this creamy, glossy pudding. You will not get the same result with regular non-glutinous rice, regardless of color.
Here in Australia, the most common black glutinous rice is from Thailand, although I understand that it is also grown in the Philippines, Indonesia, and other Asian countries.
Find it in Asian and Thai grocery stores, or online, like here and here (Australia). It is usually sold labeled "glutinous rice."
Sticky white rice (optional)In addition to the black sticky rice, the recipe also calls for a small amount of white sticky rice. Most Thai black sticky rice recipes usually call for a combination of black and white sticky rice because white rice is stickier than black rice, giving the rice pudding a thicker and creamier texture, while the black rice has more flavor.
However, I consider white rice to be optional. . This pudding still has a really lovely creamy texture even without white rice. It's a little better with white rice!
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