Thailand Dessert Recipe: THAI BLACK STICKY RICE PUDDING Homemade – Thailand is Southeast Asia’s largest tourism, a wide variety of cuisine is available. One of the popular desserts namely Thai Black Sticky Rice Pudding.
The recipe makes it very easy and practical. The following recipe makes Black Sticky Pudding:
For the black sticky rice pudding:
- 1 cup (7 1⁄2 oz.) black sticky rice
- 1⁄2 of a small taro root (4 oz.), peeled and cut in ½-inch cubes (3⁄4 cup)
- 1⁄2 cup (4 ¼ oz.) firmly packed palm sugar (preferably the soft variety from a plastic jar, otherwise it should be chopped)
For the coconut cream:
- 1 (13.5-oz.) can coconut milk
- 1 tsp. cornstarch
- 1⁄4 tsp. kosher salt
Make the black sticky rice pudding: In a medium bowl, add the rice and enough cold water to cover by 1-2 inches. Chill and let soak 8 hours or overnight.
In a strainer, drain and rinse the rice under cold, running water. Transfer the rice to a 4-quart pot. Add 4 ½ cups water, and bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the rice is cooked through, and the grains have burst open, 45 minutes. Add the taro and continue to simmer, stirring frequently, until the taro is tender, 4-6 minutes. Stir in the palm sugar until dissolved. Turn off the heat, transfer the pudding to a medium bowl, cover, and refrigerate until chilled.
Meanwhile, make the coconut cream: In a small bowl, add the coconut cream from the top of the can and enough of the liquid from the can to reach 1 cup (8 oz.). (Reserve the remaining coconut milk for another use.)
In a small pot, whisk the coconut milk, cornstarch, and salt. Cook over low heat, stirring constantly, until the mixture begins to thicken, 8-10 minutes. Remove from the heat and strain into a small bowl. Refrigerate until chilled.
To serve, divide the rice among 4 individual bowls and spoon some of the coconut cream on top.