Description
Thai Black Sticky Rice Pudding, or *khao neow dam*, is a luxurious dessert that combines nutty black sticky rice with the richness of coconut milk, creating a creamy, chewy, and satisfying treat. Topped with optional mango slices, sesame seeds, or coconut flakes, it offers a perfect balance of flavors and textures.
Ingredients
1 cup black sticky rice (Thai black glutinous rice)
3 cups water
1/2 cup coconut milk (full-fat)
1/4 cup sugar
1/4 tsp salt
1/2 cup extra coconut milk for serving
1 tbsp sugar (for serving coconut milk)
Pinch of salt (for serving coconut milk)
Optional toppings: mango slices, toasted sesame seeds, coconut flakes
Instructions
- Rinse the black sticky rice under cold running water several times until the water runs mostly clear.
- Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil over high heat. Once boiling, reduce the heat to low and simmer uncovered for about 45 minutes to 1 hour, stirring occasionally, until the rice is tender and the water is absorbed.
- Stir in the 1/2 cup of coconut milk, 1/4 cup of sugar, and 1/4 teaspoon of salt. Continue to simmer for another 5–10 minutes, until the mixture thickens.
- In a separate small saucepan, heat the additional 1/2 cup of coconut milk with 1 tablespoon of sugar and a pinch of salt until warm. This will be your serving sauce.
- Spoon the sticky rice into serving bowls, drizzle with the warm coconut sauce, and top with optional mango slices, toasted sesame seeds, or coconut flakes.
Notes
For a richer coconut sauce, use coconut cream instead of coconut milk.
This dessert can be served warm or chilled, depending on your preference.
Store leftovers in the refrigerator for up to 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 22g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg