Black sticky rice dessert

Two of my favourite desserts are tapioca (sago) served with a palm sugar syrup and coconut cream or this, black sticky rice served with mango, a squeeze of lime and coconut cream.

You will need to start it the day before to allow the rice to soak, but apart from that nuisance it comes together easily.

Black sticky rice w/mango and coconut cream. Special #everyfuckingnight today.
Black sticky rice w/mango and coconut cream. Special #everyfuckingnight today.

I double this because there is a chronic fear in this house we might run out of food. It makes a fair amount but it means there’s some left for the next day.

Black sticky rice
Earthy sweet black glutinous rice topped with coconut cream and mango
  • 200 g black glutinous rice
  • 1 ltr water
  • 150 g palm sugar, shaved
  • coconut cream
  • mango
  1. Soak the rice over night
  2. The next day drain the rice then combine with the water and bring to the boil
  3. Simmer for 30 minutes, covered over a low heat
  4. Stir in the palm sugar
  5. Simmer, covered, until nearly all the liquid is absorbed
  6. Serve with coconut cream and mango



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  • Cheekie

    When you simmer the second time, throw in a panda leaf, its like vanilla and magical (I learnt this at the Casa Luna Cooking School in Ubud two years ago) obs remove it before serving.
    I too love sago and sticky black rice.
    Gosh I am quite the fangirl but then the recipes are exactly what I love.

    • I’ve never cooked with pandan leaf,is it fresh? I’ll ask next time I’m at the Asian grocery store. And you can fangirl all you like!

    • You can fangirl all you like! I’ve often wondered about pandan leaves, I have no idea what I’m looking for though, are they sold fresh or frozen or tinned? I shall investigate at my next Asian grocery store trip.

      • Cheekie

        I saw sago this morning, yay!
        I buy panda leaves in the fridge and freezer section of my Asian supermarket and they keep frozen forever, we were taught to grab one long leaf and tie a knot and throw in the simmering black rice.
        BTW cooked Bun Cha the from Adam’s book, lots of work but worth it and there are leftover spring rolls that no-one else in the fam knows about in the freezer!