Thai Black Sticky Rice Pudding
When dessert needs to be dramatic, not too sweet and just a little bit Thai, try this one on for size. The black sticky rice does take AGES to cook.
I'm going to say it. It is worth it. Prep this on a day when you are home anyway but doing other things. It isn't difficult at all just takes a bit of time in your Thermomix...well a lot of time. Don't skip any steps. You need them all for success. It was highly rated by the test kitchen and we had already done it once and although it was just OK, we felt it needed a second pass. We got it right! It isn't a really sweet dessert, very suitable after Thai food of course. And kind of pretty!
Enjoy!
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Need
-
The Black Sticky Rice
- 100 Grams black glutinous rice (no subs)
- Water for soaking
- 100 Grams raw sugar
- 300 Grams boiling water
- 200 Grams coconut cream Kara brand preferable Recipe
- 1 Teaspoon pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
-
To Serve
- 300 Grams coconut cream Kara brand preferred Recipe
- 1 Teaspoon vanilla bean paste BUY
- sliced mango as needed
Do
- 1
Rinse rice in enough water to cover and soak overnight.
- 2
Place drained rice, sugar and boiling water into the Thermomix bowl and cook 75 min/100°C/Reverse/speed 1. Check for doneness of the rice. It should still be holding a little al dente but be edible.
- 3
Drain off the syrup and discard. Return the rice to the Thermomix bowl and add the coconut cream, vanilla and salt. Cook a further 75 min/90°C/Reverse/speed 1.
- 4
You want to have a nice sticky consistency with the grains of rice still being visible but soft.
- 5
Scoop rice into bowls.
- 6
Top with whipped coconut cream. See below.
- 7
To whip the coconut cream you should follow the following tips; Chill the cream overnight, don't be tempted to cheat and freeze it for 30 minutes or whatever. You need it a consistent temperature throughout. Chill the bowl you will whip the cream in for at least 30 minutes. Do not use the Thermomix. You heard it here folks. The cream will take at least 3-4 minutes to whip successfully and the Thermomix will heat up in that time. Add vanilla and whip until it is holding soft peaks. Place into the fridge like that and wait a further 30 minutes. It should have the perfect whipped cream texture after all that. I used the Kara brand UHT coconut cream and got perfect results. Other brands may differ with results.
- 8
Serve finally with sliced mango aplenty! YUM. You can make all of this in advance and assemble when ready to serve. It is a long process!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
