The secret to an authentic black sticky rice pudding lies in the perfect balance of soaking time and a gentle simmer to achieve that signature chewy yet tender texture. This black sticky rice pudding recipe brings the bright, fresh flavor of Thailand right to your kitchen, offering a delightful dessert that’s both comforting and exotic. Crafted with aromatic pandan leaves and sweetened with rich palm sugar, this black sticky rice pudding is a treat for anyone looking to explore new dessert horizons. It’s surprisingly simple to make, requiring minimal active cooking time, mostly just patience while the rice transforms.
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
- Soak both rices in a bowl with 5cm (2″) water for 4-12 hours.
- Strain the rice and add it to a small pot or large saucepan.
- Add the knotted pandan leaves to the pot with the rice.
- Add 4 cups of cold water, bring to boil, then simmer gently for 30 minutes without a lid, stirring frequently.
- Stir in palm sugar and 1/2 tsp salt until dissolved, about 20 seconds.
- Ladle the pudding into bowls.
- Mix coconut cream with 1/8 tsp salt and drizzle over the rice pudding.
- Top with toasted coconut and mango cubes if desired, then serve immediately.
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!
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