Description
Discover the rich and creamy flavors of Thai Black Sticky Rice Pudding, a vegan delight perfect for a healthy dessert or snack. Made with naturally sweet black sticky rice, coconut milk, and tropical fruits, this pudding is both comforting and nutritious. Enjoy the chewy texture of steamed black sticky rice combined with the luscious warmth of coconut sauce, garnished with fresh mango or papaya and toasted coconut flakes.
Ingredients
Scale
Main Ingredients
- 1 cup Black Sticky Rice (Also known as forbidden rice)
- 1 can Coconut Milk (Can substitute with almond or oat milk)
- 3 tablespoons Sugar (Optional, coconut sugar recommended)
- 1 pinch Salt (Balances sweetness)
Optional Garnishes
- 1 cup Tropical Fruits (Fresh mango or papaya)
- 1 cup Toasted Coconut Flakes (For extra texture)
Instructions
- Prepare the Rice: Rinse the black sticky rice thoroughly under cold water to remove excess starch. Then soak the rice in enough water for at least 8 hours or overnight to soften the grains and reduce cooking time.
- Steam the Rice: After soaking, drain the rice well. Line a steamer with cheesecloth and place the rice inside. Steam the rice for 45 to 60 minutes, or until the grains become tender and sticky, stirring occasionally to ensure even cooking.
- Make Coconut Sauce: In a saucepan, combine the coconut milk, sugar (if using), and a pinch of salt. Gently heat the mixture over low to medium heat, stirring frequently until the sugar completely dissolves and the sauce is warm. Do not boil to preserve the coconut flavor.
- Serve: Spoon portions of the steamed black sticky rice into bowls. Drizzle the warm coconut sauce generously over the rice. Garnish with your choice of fresh tropical fruits such as mango or papaya, and sprinkle toasted coconut flakes on top for added texture and flavor.
Notes
- Soaking the rice overnight is crucial for achieving the perfect sticky texture.
- Use coconut sugar for a more authentic and rich sweetness, but regular sugar works fine.
- Steaming the rice instead of boiling preserves the texture and flavor better.
- Feel free to substitute coconut milk with almond or oat milk for a different taste or lower fat content.
- This pudding is best eaten fresh but can be refrigerated for up to 2 days. Reheat gently before serving.
