There is something utterly magical about the way flavors come together in the Thai Black Sticky Rice Pudding with Coconut Sauce and Mango Topping Recipe. This dessert offers an irresistible combination of creamy coconut richness, the slightly chewy texture of black sticky rice, and the refreshing sweetness of ripe mango slices. It’s a classic Thai treat that feels both indulgent and comforting, perfect for sharing with friends or savoring on a quiet evening. Every spoonful tells a story of tradition and tropical delight, and once you try it, you’ll find yourself craving it again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. With just a handful of essential ingredients, each one plays a vital role in creating that harmonious flavor and luxurious texture that make this pudding so special.
- Black sticky rice: The star of the dish, lending a deep purple hue and chewy texture that sets this pudding apart.
- Water: For cooking the rice to tender perfection without losing its unique bite.
- Full-fat coconut milk: Adds rich creaminess and that unmistakable tropical note.
- Sugar: Sweetens the pudding gently while enhancing the coconut’s natural flavor.
- Salt: Just a pinch to balance and deepen the overall taste.
- Mango slices (optional topping): Freshness and bright sweetness to contrast the creamy richness.
- Toasted sesame seeds or coconut flakes (optional toppings): Adds a subtle crunch and toasty aroma.
How to Make Thai Black Sticky Rice Pudding with Coconut Sauce and Mango Topping Recipe
Step 1: Rinse and Prep the Black Sticky Rice
Start by rinsing the black sticky rice under cold running water several times until the water runs mostly clear. This step is essential to remove excess starch and prevent the pudding from becoming too gummy, ensuring a perfectly tender texture.
Step 2: Cook the Rice
In a medium saucepan, combine the rinsed rice with 3 cups of water. Bring it to a boil over high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 45 minutes to 1 hour. Stir occasionally to keep the rice from sticking to the bottom. Cook until the grains are tender and most of the water is absorbed, creating a thick, porridge-like consistency.
Step 3: Add Coconut Milk and Sweeten
Now it’s time to stir in 1/2 cup of full-fat coconut milk, 1/4 cup sugar, and 1/4 teaspoon salt. Continue to simmer gently for another 5 to 10 minutes. This step thickens the pudding nicely and infuses it with luscious coconut flavor, making each bite incredibly creamy.
Step 4: Prepare the Coconut Sauce
In a small saucepan, warm the remaining 1/2 cup of coconut milk with 1 tablespoon sugar and a pinch of salt. This warm coconut sauce will be drizzled over the sticky rice just before serving to add a silky, indulgent touch.
Step 5: Assemble and Add Mango Topping
Spoon the sticky rice pudding into serving bowls. Drizzle generously with the warm coconut sauce and top with fresh mango slices. For extra texture and flavor, sprinkle toasted sesame seeds or coconut flakes on top. That final flourish elevates the dish, making it a feast for both the eyes and the palate.
How to Serve Thai Black Sticky Rice Pudding with Coconut Sauce and Mango Topping Recipe
Garnishes
Garnishing is where creativity shines! Mango slices are a classic choice, bringing vibrant color and juicy sweetness. Toasted sesame seeds add a delightful nutty crunch, while coconut flakes lend a tropical aroma and texture contrast. Fresh mint leaves or edible flowers also make lovely additions if you want to impress your guests.
Side Dishes
This pudding shines as a standalone dessert, but it pairs wonderfully with light tropical fruit salads or a scoop of coconut or pandan ice cream. These side dishes enhance the exotic flavors without overwhelming the delicate balance of the pudding.
Creative Ways to Present
Presentation can turn a simple dessert into a centerpiece. Serve the pudding in small glass jars or elegant ceramic bowls to showcase its beautiful dark color. Layer mango slices artistically on top or create mini mango rose shapes for an Instagram-worthy look. Using edible flowers or a sprinkle of toasted nuts can also make your dessert feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Black Sticky Rice Pudding with Coconut Sauce and Mango Topping Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The pudding may thicken as it chills, so it’s normal if the texture firms up slightly.
Freezing
While it’s best enjoyed fresh, you can freeze the cooked black sticky rice (without the mango or sauce) in a freezer-safe container for up to one month. Thaw slowly in the refrigerator overnight before reheating and adding fresh toppings.
Reheating
When reheating, gently warm the pudding on low heat with a splash of coconut milk to bring back its creamy consistency. Avoid high heat to prevent the coconut milk from separating. Serve warm and finish with fresh mango slices and coconut sauce for the best experience.
FAQs
Can I use regular white sticky rice instead of black sticky rice?
Yes, you can substitute white sticky rice, but the final pudding will have a lighter color and slightly different texture. Black sticky rice lends a unique chewy feel and distinctive flavor that’s central to the traditional recipe.
Is it necessary to soak the black sticky rice before cooking?
Soaking is not mandatory but can reduce cooking time and help achieve a softer texture. If you prefer, soak the rice for 4-6 hours or overnight for even better results.
What if I don’t have fresh mangoes for the topping?
Frozen mangoes, other seasonal fruits like papaya or lychee, or even fresh berries can be used as alternatives. The key is to add a fresh, sweet contrast to the rich pudding.
Can I make the coconut sauce vegan?
This recipe is naturally vegan as it uses coconut milk instead of dairy. Just make sure your sugar is vegan-friendly, as some sugars are processed with bone char.
How do I know when the sticky rice pudding is cooked perfectly?
The rice should be tender and slightly sticky but still hold its shape without turning mushy. The pudding will thicken as it cools, so aim for a creamy, thick consistency while still warm on the stove.
Final Thoughts
If you’re looking for a dessert that feels like a luxurious tropical escape in every bite, give the Thai Black Sticky Rice Pudding with Coconut Sauce and Mango Topping Recipe a try. It’s a wonderful blend of flavors and textures that’s surprisingly simple to make, yet so rewarding. I promise once you taste this sweet, creamy, and slightly chewy delight, it will become a beloved favorite in your dessert rotation. Enjoy the journey of making and sharing this beautiful dish—it’s a little taste of Thailand you can create right at home.
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Thai Black Sticky Rice Pudding with Coconut Sauce and Mango Topping Recipe
- Prep Time: 10 minutes (includes optional soaking)
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
Traditional Thai Black Sticky Rice Pudding is a rich and creamy dessert made from black glutinous rice simmered in coconut milk and sweetened with sugar. This luscious pudding is served warm with a drizzle of sweet coconut sauce and optional toppings like fresh mango, toasted sesame seeds, and coconut flakes for added texture and flavor. Perfect as a comforting and exotic treat that balances natural earthiness with tropical sweetness.
Ingredients
Main 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
Serving Sauce
- 1/2 cup extra coconut milk
- 1 tbsp sugar
- Pinch of salt
Optional Toppings
- Mango slices
- Toasted sesame seeds
- Coconut flakes
Instructions
- Rinse the Rice: Rinse the black sticky rice under cold running water several times until the water runs mostly clear to remove excess starch and impurities.
- Cook the Rice: 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 most of the water is absorbed.
- Add Coconut Milk and Sweeten: Stir in 1/2 cup of coconut milk, 1/4 cup of sugar, and 1/4 teaspoon of salt. Continue to simmer the mixture for another 5 to 10 minutes until it thickens to a creamy pudding consistency.
- Prepare Serving Sauce: In a separate small saucepan, gently heat the additional 1/2 cup of coconut milk with 1 tablespoon of sugar and a pinch of salt until warm and the sugar dissolves, creating a sweet coconut sauce.
- Serve: Spoon the warm black sticky rice pudding into serving bowls. Drizzle with the warm coconut sauce and garnish with optional toppings like fresh mango slices, toasted sesame seeds, or coconut flakes for added flavor and texture.
Notes
- For best results, soak the black sticky rice for 1-2 hours before cooking to reduce cooking time and improve texture, though this step is optional.
- You can adjust the sugar amount according to your preferred sweetness level.
- Serve warm or at room temperature depending on preference.
- Leftovers can be refrigerated for up to 2 days and gently reheated before serving.
- To toast sesame seeds and coconut flakes, dry fry them in a skillet over medium heat until golden and fragrant.
