TasiaGracia Seger

Black Sticky Rice Pudding with Salted Coconut Cream

TasiaGracia Seger
Black Sticky Rice Pudding with Salted Coconut Cream

PREP 1.5Hr




  • ½cup glutinous black rice
  • 2 tablesoon glutinious white rice
  • 1 pandan leaf, tied in a loose knot
  • 1 vanilla pod (or 2 teaspoon vanilla extract)
  • 1teaspoon sea salt
  • 200g palm sugar, gated
  • Water, enough to cover and cook the rice.
  • Toasted coconut to serve
  • Sliced banana or mango to serve


  • 400ml coconut milk, to serve
  • Pinch of salt, to taste.
  • Pandan leaf 


  1. Soak the rice in a bowl of water for a minimum of 1 hour
  2. Place the rice and water into a large heavy-based saucepan and add extra water to cover the rice by approximately 10cm.
  3. Add the pandan leaf, vanilla pod and salt and bring to the boil.
  4. Reduce the heat to a simmer and cook uncovered until most of the water is absorbed or evaporated. The texture should be similar to soft brown rice.
  5. When the rice is cooked stir in the palm sugar and continue to simmer over low heat until the sugar is dissolved and the mixture is thick and glossy.
  6. In the mean time, place the coconut milk and salt, pandan leaf into a small pot and bring to the boil. Set aside and chill in the refrigerator.
  7. To serve place the rice into bows and top each with chilled coconut milk. Add banana (or mango) and grated toasted coconut.


  • When cooking the rice, you might need to top up the water during the cooking process.
  • It will take at least 1hr for the rice to cook.