Description
This delightful Thai Black Sticky Rice Pudding is a vegan, creamy dessert featuring naturally sweetened black sticky rice cooked to tender perfection. Infused with coconut milk and optionally garnished with fresh tropical fruits and toasted coconut flakes, it offers a rich, comforting treat that balances subtle sweetness with a unique texture. Perfect for a nourishing vegan dessert or snack.
Ingredients
Scale
Rice and Base
- 1 cup Black Sticky Rice (Also known as forbidden rice)
- Water for soaking and steaming
- 1 can Coconut Milk (can substitute with almond or oat milk)
- 1 pinch Salt (balances sweetness)
Sweetener
- 3 tablespoons Sugar (optional, coconut sugar recommended)
Toppings (Optional)
- 1 cup Tropical Fruits (fresh mango or papaya)
- 1 cup Toasted Coconut Flakes (for extra texture)
Instructions
- Rinse and Soak the Rice: Thoroughly rinse the black sticky rice under cold water to remove any impurities. Soak the rice in enough water for at least 8 hours or overnight to soften the grains and reduce cooking time.
- Steam the Rice: Drain the soaked rice and place it in a steamer lined with cheesecloth to prevent sticking. Steam the rice for 45-60 minutes until it becomes tender and sticky in texture, checking occasionally to ensure even cooking.
- Prepare the Coconut Sauce: While the rice is steaming, combine the coconut milk, sugar (if using), and a pinch of salt in a saucepan. Warm the mixture gently over low to medium heat, stirring frequently until the sugar dissolves completely. Avoid boiling to maintain creaminess.
- Assemble the Pudding: Spoon the cooked sticky rice into serving bowls. Drizzle the warm coconut sauce generously over the rice to infuse flavor and moisture. Garnish with fresh tropical fruits like mango or papaya and sprinkle toasted coconut flakes on top for added texture and visual appeal.
Notes
- Soaking the rice overnight is crucial for proper texture and to reduce steaming time.
- Use coconut sugar as a natural alternative to refined sugar to keep the recipe healthier.
- Substitute coconut milk with almond or oat milk for a different flavor profile or to reduce fat content.
- To toast coconut flakes, spread them evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden brown, stirring occasionally.
- This pudding is best enjoyed warm but can also be served chilled for a refreshing dessert.
