Thai Black Sticky Rice Pudding with Coconut Cream
serves 4 people
12 hours 20 minutes
Black sticky rice, which like wild rice is unhulled, makes a rustic rice pudding loaded with far more flavor and texture than usual. This version from chef Peerasri Montreeprasat at Sugar Club, a Thai grocery and cafe in New York, adds in cubes of nutty taro and is sweetened with palm sugar.
Plan in advance: The sticky rice needs to soak overnight, and the pudding and coconut cream topping are best served chilled. For the richest topping, which should have a notably salty kick to balance the pudding, chill the coconut milk can in the refrigerator ahead of time. That thick layer of coconut cream that sets at the top of the can is what you’re after.
Some Thai cooks, Montreeprasat included, soak the taro for this dessert in lime mineral water to help the root retain its shape and crisp texture even when fully cooked. The extra step makes a slight difference, but one we think you can skip if you take care to not overcook the taro.
For the black sticky rice pudding:
- 1 cup (7 1/2 oz.) black sticky rice
- 1⁄2 of a small taro root (4 oz.), peeled and cut in ½-inch cubes (3/4 cup)
- 1⁄2 cup (4 ¼ oz.) firmly packed palm sugar (preferably the soft variety from a plastic jar, otherwise it should be chopped)
For the coconut cream:
- 1 (13.5-oz.) can coconut milk
- 1 tsp. cornstarch
- 1⁄4 tsp. kosher salt