A heart-warming and bowl-licking dessert! If you're looking for an easy Thai dessert that really represents what Thai sweets are all about, this black sticky rice pudding ข้าวเหนียวดำ is the one to make. It is one of my favourite Thai desserts, and one of the first I made after leaving Thailand because the flavours are so nostalgic.
It's also naturally gluten-free and vegan, so anyone can enjoy it.
If you are a fan of sticky rice, also check out my popular classic mango sticky rice recipe or try a fancier version of this black sticky rice recipe with this black sticky rice sundae with caramelized pineapple!
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Ingredients
Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.
The Pudding
- Thai black glutinous rice, make sure it is a product of Thailand as there are many kinds of black rice which are not all the same.
- Thai white glutinous rice, also labeled as "Thai sweet rice" and this is the same rice we use to make sticky rice.
- Pandan leaf, optional. You can find them fresh or frozen at the Asian market.
- Taro root, cut in 1 cm cube. If you don't like taro roots, you can substitute with corn kernels or just omit it.
- Young coconut meat, cut into short strips, optional. You can buy this in cans at Asian stores that sell a lot of Southeast Asian products.
- Finely chopped palm sugar. You can substitute with the same amount of light brown sugar or granulated sugar
- Salt
- Sweet corn kernels, optional
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Coconut Sauce
- Coconut milk, see my post for how to choose good coconut milk
- Rice flour, or corn starch.
- Salt
How to Make Black Sticky Rice Pudding
Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.
- Soak both types of rice together in room temperature water for at least 4 hours or overnight.
- If using taro, put the cubed taro in a small pot of cold water and ¼ teaspoon of salt, bring it to a boil and let it cook for 5-7 minutes until it fully cooks and is fork tender. Drain and set aside. You can cook these in advance for up to a few days.
- Drain off the soaking water and add the rice to a small pot.
- Add 2 cups of fresh water to the rice and bring to a boil. Reduce heat to medium low and let cook for 25-30 minutes or until the rice is fully done, stirring constantly after the mixture has become thick, after about 15 minutes. If you don't stir the rice will stick to the bottom and scorch.
- After 25-30 minutes, check doneness by tasting, it should still be chewy but no crunchy in the center.
- Add the palm sugar and salt and stir until the sugar is completely dissolved. Stir in the taro, young coconut meat, corn kernels, or any other add-ins you want.
For the Coconut Sauce
- Dissolve the rice flour in a little bit of water and stir until there are no more clumps. Add this slurry to the ½ cup of coconut milk, and bring the mixture to a boil in a small pot, stirring constantly. Remove from heat. The mixture should be thickened, and will continue to thicken after cooling.
- To serve, spoon the rice into a little bowl or cocktail glass, spoon the coconut sauce over the rice and garnish with some sweet corn kernels, if desired. Some people like to stir the sauce into the pudding before eating, others like to keep it a little separate, so do whatever you like!
Black Sticky Rice Pudding ข้าวเหนียวดำ (kao niew dum)
- Yield: Serves 4-6
Ingredients
The Pudding
- ½ cup black glutinous rice
- 2 tablespoon white glutinous rice
- 2 cups cold water
- 1 pandan leaf, optional
- ⅓ cup taro root, cut in 1 cm cube *
- ¼ cup young coconut meat, cut into short strips, optional
- ½ cup finely chopped palm sugar **
- heaping ¼ teaspoon salt
- Sweet corn kernels for garnish, optional
Coconut Sauce
- ½ cup coconut milk
- 1 teaspoon rice flour, or ½ teaspoon corn starch.
- ¼ teaspoon salt
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Instructions
Soak both types of rice together in cold water for at least 4 hours or overnight.
Drain off the soaking water and add the rice to a small pot. Add 2 cups of fresh cold water to the rice and bring to a boil. Let cook for 25-30 minutes or until the rice is fully done. Check doneness by tasting, it should still be chewy but no crunchy in the center. Be careful: After about 15 minutes, you need to stir it almost constantly. The rice is thick enough at this point to stick to the bottom and burn without enough stirring.
While the rice is cooking, cook the taro. Put the cut taro in a small pot of cold water and ¼ teaspoon of salt, bring it to a boil and let it cook for 5-7 minutes until it fully cooks and is fork tender. Drain and set aside.
After the rice is done. Add the palm sugar and salt and stir until the sugar is completely dissolved. Stir in the taro and the young coconut meat.
For the sauce: Dissolve the rice flour in a little bit of water, and stir until there are no more clumps. Add this slurry to the ½ cup of coconut milk, and bring the mixture to a boil in a small pot, stirring constantly. It should thicken after it has come to a boil.
To serve, spoon the rice into a cute glass bowl or cocktail glass, spoon the coconut sauce over the rice and garnish with some sweet corn kernels. Some people like to stir the sauce into the pudding before eating, others like to keep it a little separate, so do whatever you like!
Notes
* If you don't like taro roots, you can substitute with corn kernels or just omit it.
** You can substitute with regular granulated sugar, however, I have not tested the amount needed, so start out with ¼ cup and taste and adjust from there.
JB says
Hi Pailin, thanks for the awesome recipe! I just have a quick question, why do use two different colour of rice and not just black? Is there any particular reason?
Thanks!
JB
Adam The HTK Minion says
She tells me the white rice adds creaminess and thickness, because black rice is whole grain and doesn't have enough starch that makes the pudding texture. Cheers!