Welcome back to THAI WEEK!
Every now and then, I like to do a recipe theme week.
Green Papaya Salad Great as side, yet substantial enough as a starter.
Black sticky rice
Black Sticky Rice Pudding (this recipe) Dessert!
Hence the name of this dish BlackStickyRice Pudding!
Its not all looks though it also has a better flavour!
Just like Western puddings, fresh fruit and a creamy sauce are the perfect accessories to complete the dessert.
Despite the name, glutinous rice is actually gluten-free.
It is rice starch that is responsible for the stickiness.
In fact, this dessert is also vegan, nut-free and lactose-free.
This might just be the one disheveryoneon the planet can happily enjoy!!! )
Everything else just makes it even better, but is still entirely optional!
Find itin Asian and Thai grocery stores, or online such ashereandhere(Australia).
Its sold fresh and frozen in Asian stores and sometimes () at Harris Farms in Sydney & Queensland.
Cant find it?Leave it out.
This dish is still worth making without it!
Palm sugar Extracted from palm trees (wait, did the name give it away?
Salt A distinct flavour in black rice pudding is a noticeable amount of salt.
Black sticky rice
Its not a dominant taste, like Salted Caramel.
But it’s possible for you to definitely taste it and its much needed to balance the sweetness.
Optional toppings
Coconut cream This is used to drizzle on top of the finished dish for serving.
Labelled “black sticky rice” or “glutinous rice”
Coconut flakes Lightly toasted for a garnish.
Fresh fruit(not pictured above) Asian tropical fruits are the most authentic choice.
Other fruits that would go brilliantly are papaya, lychees, longan, durian (!!!
Soaking black and white sticky rice before cooking
), mangosteen, dragonfruit etc.
These toppings are purely optional.Black rice pudding is absolutely worth making with no toppings at all!
The black rice used to make Thai Sticky Rice Pudding is blackglutinousrice.
You wont get the same result with normal non-glutinous rice, regardless of colour.
Find itin Asian and Thai grocery stores, or online such ashereandhere(Australia).
Its usually sold labelled as glutinous rice.
However,I consider the white rice to be optional.
This pudding still has a really lovely creamy texture even without white rice.
Its just slightly better with white rice!
How to make Thai Black Sticky Rice Pudding
Its soooo easy!
Soak Simmer Eat (psst!
This parts the best!)
Soakthe rice for at least 4 hours, or overnight.
This ensures that the rice cooks through evenly.
Drainthe rice and shake off excess water.
Combine with water Place rice in a small pot with water.
Pandan leaves Fold the pandan leaves so they will easily fit inside the pot.
Then tie into a knot.
This breaks the fibres and releases more flavour into the rice.
The liquid will reduce and thicken due to the starch in the rice.
Sugar Add palm sugar and salt, then stir to dissolve.
It will only take around 30 seconds or so.
Thickness The black rice pudding should be thick, creamy and glossy as pictured above.
Not stodgy and gluey!
When spooned into serving bowls it shouldoozegently, like good risotto.
This is what the consistency should be like thick and creamy, not stodgy!
What to serve with Thai Black Sticky Rice
This is dessert!
Finally, a Thai dessert to share, after years of sharingThai starters and main dishes.
We all know EATING the food tops the list!
And the moment I realised it:
Not sure who was happier…
Prevent screen from sleeping
