Best 4 Thai Coconut Black Sticky Rice Recipes
Thai coconut black sticky rice, also known as "khao neow mamuang", is a delightful and iconic Thai dessert that captivates taste buds with its unique combination of textures and flavors. This culinary treasure is crafted using black glutinous rice, which is imbued with an alluring shade of purple and boasts a chewy, delectable texture. Enriched with the aromatic essence of coconut milk and sweetened with palm sugar, this delectable treat is often served warm and accompanied by fresh, vibrant mango slices. The contrast between the sweet stickiness of the rice and the juicy, slightly tangy mangoes creates a harmonious symphony of flavors that will leave you craving more. As you delve into this article, you will embark on a culinary journey, discovering the secrets behind mastering this beloved Thai delicacy, exploring variations that add a personal touch, and uncovering the cultural significance and historical roots of this cherished dessert. Get ready to tantalize your taste buds and immerse yourself in the world of Thai coconut black sticky rice.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET COCONUT STICKY RICE
How to make sticky rice at home with and without a steaming basket. This Thai sweet sticky rice recipe is perfect for serving alongside mango and other fresh fruits for a healthy, hearty dessert. Plus, this is a low-sugar version, for an even healthier, refreshing, gluten-free, vegan dessert!
Provided by Samira
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Don't skip this step! Soaking the rice will allow the grain to swell slightly and is key to creating authentic sticky rice.
- To do this, simply add your rice to a large bowl and submerge with water for 4-5 hours, or overnight. In a pinch, you could try to soak for two hours - but I definitely wouldn't go below that.
- Once soaked, drain and rinse thoroughly. The soaking water can be used to water plants.
- Depending on the size of your cooking pot, you need to add enough rice to come to around 2 inches below where the bamboo steamer basket is. I used three cups of water.
- Then line the steamer basket with either a cheesecloth or banana leaf and place the rice on top of it.
- Place a lid over the pot and steam for around 20 minutes, until soft but with a slight 'bite.' See the video and photo's for more guidance. Once ready, remove from the steamer and set aside in a bowl.
- In a small saucepan, combine the coconut milk, cane sugar, salt, and pandan leaves (or lime leaves) and heat on low for a few minutes. Then pour half of the liquid in with the rice and mix well.
- Place the sauce back over the heat. Meanwhile, in a small bowl, combine the starch and water and mix well, making sure it's lump-free.
- Add the starch mixture to the remaining milk and continue heating on low until the sauce thickens. Then you're ready to serve (read the post for serving options).
- Keep any leftover coconut sticky rice in an airtight container in the fridge for up to three days. To reheat, you can re-steam or microwave, until warmed.
Nutrition Facts : Calories 305 kcal, Carbohydrate 45 g, Protein 4 g, Fat 12 g, SaturatedFat 11 g, Sodium 155 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 Serving
THAI COCONUT BLACK STICKY RICE
Thai black rice (also called black sticky rice or black glutinous rice) is a long grain, dark purple rice. When cooked, the grains stick together, and make a perfect base for this coconut rice pudding. It's usually available at Asian markets, but, if you can't get it, use any kind that's sticky. Fluffy rices won't really work very well. I like to use raw (turbinado) sugar in this, but white or brown will also work.
Provided by EmmyDuckie
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain rice, place in a large saucepan.
- Add water to cover rice. Remove any rice grains that float to the top.
- Bring to a boil over high heat, then lower heat to just keep a simmer.
- Simmer about 45 minutes, uncovered, stirring occasionally, until rice is tender. Add more water if needed, or pour some off. You want the water level to be just below the level of the rice.
- Add coconut milk, sugar, and salt, and continue cooking until a pudding consistency is reached.
- Sprinkle shredded coconut over top, if desired. Serve warm.
Nutrition Facts : Calories 190.5, Fat 13.1, SaturatedFat 11.6, Sodium 332.4, Carbohydrate 18.7, Fiber 1.6, Sugar 17, Protein 2
THAI COCONUT-MANGO STICKY RICE
I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.S., this can be a variation for people without it.
Provided by Sass Smith
Categories Dessert
Time 35m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
- It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
- Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
- Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
- Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.
THAI STICKY BLACK RICE PUDDING
Great Thai dessert! I originally had this dish at my favorite Thai place, and decided to try to recreate it. Almost tastes like a cobbler and ice cream. Love this dessert! Top with coconut ice cream if desired.
Provided by lizzyum
Categories World Cuisine Recipes Asian Thai
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
- Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
- Remove from heat and allow mixture to cool. Stir and serve.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 62.2 g, Fat 13 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 10.7 g, Sodium 454.7 mg, Sugar 25 g
Tips:
- To achieve the best results, use high-quality Thai black sticky rice. This type of rice has a distinct flavor and texture that is perfect for this dish.
- Soak the rice for at least 4 hours, or overnight. This will help to soften the rice and make it easier to cook.
- When cooking the rice, use a heavy-bottomed pot with a tight-fitting lid. This will help to prevent the rice from burning and ensure that it cooks evenly.
- Be careful not to overcook the rice. Black sticky rice should be cooked until it is tender but still slightly chewy.
- For the coconut milk sauce, use fresh coconut milk if possible. Canned coconut milk can also be used, but it may not have as rich a flavor.
- Add the sugar and salt to the coconut milk sauce to taste. You may also want to add a bit of pandan leaf or lemongrass for extra flavor.
- Serve the black sticky rice with the coconut milk sauce and your favorite toppings, such as fresh fruit, toasted coconut, or mango.
Conclusion:
Thai coconut black sticky rice is a delicious and versatile dish that can be enjoyed as a dessert, a snack, or a light meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for something new and exciting to try, give this recipe a try.
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