Black Sticky Rice Pudding: Sweet & Tropical!

Ingredients for black sticky rice

• 1 cup black glutinous rice (aka black sticky rice)
• 4 tbsp white glutinous rice (white sticky rice)
• 4 cups water
• 2 pandan leaves, folded and knotted
• 1 cup (loosely packed) 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
• 1/2 cup shaved coconut, toasted, optional
• Mango cubes or crushed peanuts, for topping, optional

How to make black sticky rice

1. Soak both rices in a bowl with 5cm (2″) water for 4-12 hours.
2. Strain the rice and add it to a small pot or large saucepan.
3. Add the knotted pandan leaves to the pot with the rice.
4. Add 4 cups of cold water, bring to boil, then simmer gently for 30 minutes without a lid, stirring frequently.
5. Stir in palm sugar and 1/2 tsp salt until dissolved, about 20 seconds.
6. Ladle the pudding into bowls.
7. Mix coconut cream with 1/8 tsp salt and drizzle over the rice pudding.
8. Top with toasted coconut and mango cubes if desired, then serve immediately.

The technique that makes it

The key to achieving the perfect texture in black sticky rice pudding lies in the proper hydration and cooking technique. Black glutinous rice has a higher starch content than regular rice, which contributes to its chewy and sticky texture. Soaking the rice for several hours or overnight allows the grains to absorb water, which helps in achieving a tender consistency during cooking. The addition of pandan leaves not only infuses a subtle aroma but also enhances the overall flavor profile of the dish. When cooking, maintaining a gentle simmer ensures that the rice cooks evenly without becoming mushy. The gradual incorporation of palm sugar at the end allows for a balanced sweetness that melds beautifully with the creamy coconut cream, creating a luscious pudding.

Troubleshooting

• Problem: Pudding is too watery.
  Fix: Reduce the amount of water used or increase the cooking time to allow for more evaporation.
• Problem: Rice is too hard or chewy.
  Fix: Ensure the rice is soaked for at least 4-6 hours or overnight to allow for proper hydration before cooking.
• Problem: Pudding lacks sweetness.
  Fix: Adjust the amount of palm sugar to taste, adding it gradually to find the right balance.
• Problem: Coconut cream is too thin.
  Fix: Use full-fat coconut cream for a richer texture, or reduce it in a saucepan to thicken before serving.

Substitutions

• Palm sugar: Use brown sugar or coconut sugar for a similar caramel-like sweetness.
• Coconut cream: Substitute with coconut milk for a lighter version, but expect a thinner consistency.
• Pandan leaves: Use a few drops of pandan essence if fresh leaves are unavailable, keeping in mind it will be more concentrated.
• Toasted coconut: Replace with crushed nuts for added crunch and flavor.

Pro tips

• For the chewiest rice, do not skip the soaking step; 4 hours is the minimum, but overnight yields the best results. I found that soaking it for a full 8 hours gave it an ideal texture without becoming mushy.
• Stir frequently during the last 15 minutes of simmering to prevent the rice from sticking to the bottom of the pot and burning, ensuring a smooth, creamy consistency.
• To store leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or coconut milk to restore creaminess.

This black sticky rice pudding is a fantastic way to end any meal or enjoy as a sweet snack. Experiment with other toppings like a sprinkle of sesame seeds or a drizzle of condensed milk for variation. Enjoy your taste of Thailand!

Frequently asked questions