Black Thai sticky rice with tender coconut flesh

    50 mins

    Thai black sticky rice is always a special treat that is excellent in desserts. The rice has a pleasant popping texture and is a good way to finish a meal. This recipe is simply black rice pudding with a couple of simple components added.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    3 people made this

    Serves: 4 

    • 500g Thai black sticky rice
    • 1.25 litres young coconut juice
    • 400g granulated sugar
    • 240g shredded tender coconut meat
    • 250ml coconut cream
    • 1/2 teaspoon salt

    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Wash the rice twice and place in a pot. Add the coconut juice and cook over medium heat until the rice is cooked and has split.
    2. Add the sugar and cook until dissolved. Add the coconut meat, heat through and remove from the heat.
    3. In a separate pot, heat the coconut cream and salt together. Do not boil. Remove from the heat.
    4. To serve, place the rice in individual bowls and top with the coconut cream. Enjoy!

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