Pairs well with Thai Black and White Sticky Rice with Sweet Coconut Sauce
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Thai Black and White Sticky Rice with Sweet Coconut Sauce
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A traditional Thai dessert featuring steamed black and white sticky rice served with a sweet coconut sauce infused with pandan leaf and palm sugar, topped with fresh shredded coconut.
01:15:00 total
Serves 4
medium
Dessert Various
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Ingredients
- black sticky rice - 1 cup (soaked overnight)
- white sticky rice - 2 cups (soaked overnight)
- coconut milk - 19 oz (for steaming and sauce)
- salt - 1 1/2 tsp (for steaming and sauce)
- sugar - 7-8 oz (for coconut sauce)
- fresh shredded coconut - 12 oz (for topping the sweet coconut sauce)
- palm sugar - 10 oz (for sweet coconut sauce)
- salt - 1/2 tsp (for sweet coconut sauce)
- water - 2 tbsp (to adjust sauce consistency)
- pandan leaf - watch the video to see (for flavoring coconut sauce)
Instructions
- Soak the Rice: Soak black and white sticky rice in water overnight.
- Steam the Rice: Line a steamer with cheesecloth, place soaked black and white sticky rice inside, and steam on high heat for about 45 minutes to 1 hour until the rice reaches desired tenderness.
- Prepare Sweet Coconut Sauce: In a saucepan, combine sugar, salt, coconut milk, and pandan leaf. Stir over medium heat until sugar dissolves and bubbles appear around the edges but do not boil vigorously.
- Combine Rice and Coconut Sauce: Transfer steamed sticky rice into a pot with a lid, pour hot coconut sauce over the rice, stir gently, cover, and let it sit for about 30 minutes to absorb the flavors.
- Make Topping Sweet Coconut: On low heat, cook palm sugar, salt, pandan leaf, and water until sugar dissolves and bubbles form. Add fresh shredded coconut, stir well, and cook on low for 5-10 minutes until well combined. Remove from heat and cool.
- Serve: Place sticky rice on a serving dish, spoon the sweet coconut topping over the rice, and serve.
