Thai cuisine · Desserts & Sweets

Khao Niao Dam Piak

Warm black sticky rice pudding with palm sugar and pandan, served with salted coconut cream.

Ingredients · for 4 servings

• 250 g black sticky rice
• 1.2 l water
• 150 g palm sugar
• 2 pandan leaves
• 1/2 tsp salt
• 250 ml coconut milk
• 1 tbsp rice flour
• 2 tbsp shredded coconut

Instructions

1. Wash the black sticky rice thoroughly until the water runs only lightly violet, and soak for at least 4 hours, ideally overnight.
2. Bring the drained rice to the boil with 1.2 l water and the knotted pandan leaves, then simmer uncovered over low heat for 50–60 min., stirring every 10 min., until the grains have burst and the liquid is deep violet and thick.
3. Chop the palm sugar, stir it in and simmer uncovered for another 8 min. until the pudding falls heavily off the ladle; remove the pandan leaves.
4. Cook the coconut milk with the mixed rice flour and the salt over low heat for 4–5 min., stirring, into a thick cream.
5. Toast the shredded coconut in a dry pan for 3 min. until golden brown and remove from the pan immediately.
6. Fill bowls with the warm sticky rice pudding, generously top with the salted coconut cream, sprinkle with toasted coconut and serve warm.