Coconut Black Sticky Rice Pudding
300-400 ml water
150 g Thai black glutinous rice
250 ml coconut milk
4-5 tbs coconut flakes
3 tbs palm sugar
½ tsp salt
Coconut cream, for serving
This delicious dessert is well known all over South East Asia. I´ve eaten it in Thailand, Indonesia and Malaysia and it tasted nearby the same everywhere. Black sticky rice (or black glutinous rice) is a naturally sweet, dark rice (dark purple more than black) that has both fiber and loads of antioxidants – which only makes this baked rice pudding extra enjoyable to eat. You can cook black sticky rice on your stovetop or in your slow cooker or rice cooker. You’ll be amazed at the unique taste of the rice in combination with the coconut milk.
If cooking on the stove, be sure to soak the rice overnight, or for at least 6 hours (otherwise the rice will take all day to cook). Then place drained rice in a pot together with palm sugar, salt, coconut milk and all the water. Boil half-covered until the liquid has been absorbed and rice is soft to chewy. (If necessary, add more water and continue cooking until rice is tender) Stir occasionally!
Meanwhile, toast the coconut. Preheat the oven to 200°C. Place the coconut on a baking sheet and bake for 5 minutes or until golden-brown, stirring once during baking.
Now taste and adjust seasoning. Spoon into individual bowl. Serve with coconut cream and top with toasted coconut flakes.