Black Glutinous Rice Pudding with Coconut Cream
A traditional Asian dessert made by slow-cooking black glutinous rice with palm sugar and pandan leaves, then topping it with a luscious coconut cream sauce.
- Prep40 min
- Cook8h
- Total8h 40m
- DifficultyEasy
- Servings2
This rich and comforting dessert is a staple in many Southeast Asian kitchens, where black glutinous rice is simmered until tender and sweetened with caramel-like palm sugar. The fragrant pandan leaves infuse the rice with a subtle, floral aroma.
To serve, the warm rice is topped with a creamy coconut sauce, creating a beautiful contrast of textures and temperatures. The sauce is simply made by simmering coconut milk with a pinch of salt and a pandan leaf, then drizzled over the rice just before eating.
Ingredients
Servings
Rice
Coconut sauce
Converted amounts are rounded.
Method
- Place the black glutinous rice in a bowl, cover it with plenty of water, and let it soak overnight (at least 8 hours or up to 12).
- Drain the soaked rice and transfer it to a medium saucepan. Add the 1500 ml water, the 2 pandan leaves, and 0.5 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer, stirring occasionally, until most of the water has been absorbed and the rice is tender, about 1½ to 2 hours.
- Add the palm sugar to the cooked rice. Stir continuously over low heat until the sugar has completely dissolved and the rice mixture becomes thick and glossy, about 5–7 minutes. Remove from heat and discard the pandan leaves.
- While the rice is cooking, prepare the coconut sauce. In a small saucepan, combine the creamy coconut milk, 0.25 teaspoon salt, 50 ml water, and the extra pandan leaf. Place over medium heat and stir gently until the sauce is warm and well blended. Do not let it boil. Remove from heat and discard the pandan leaf.
- Serve the black glutinous rice in bowls, then drizzle the coconut sauce on top. Enjoy warm.
💡 Tips
- For a thicker, creamier texture, use coconut cream instead of creamy coconut milk.
- If pandan leaves are unavailable, you can substitute with a few drops of pandan extract.
- The soaking time is essential for the rice to cook properly; do not skip it.
Inspired by a recipe from Kitchen Stories