Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, black sticky rice pudding. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Black sticky rice pudding is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Black sticky rice pudding is something that I’ve loved my whole life.
Black sticky rice (or black glutinous rice) is a naturally sweet, dark rice (dark purple more than black) that has both fiber and loads of antioxidants - which only makes this baked rice pudding extra enjoyable to eat. Black Sticky Rice Pudding is a classic and comforting traditional Thai dessert. Recipe by Pailin Chongchitnant of Hot Thai Kitchen!
To get started with this particular recipe, we must first prepare a few components. You can have black sticky rice pudding using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Black sticky rice pudding:
- Make ready 500 gms Black sticky rice
- Get 500 gms Sugar
- Take 1 liter Coconut milk
- Prepare 200 gms Ghee
- Make ready 3 eggs
- Prepare As per taste salt
- Prepare as required Chopped nuts (optional)
It can be eaten hot or cold and topped with anything your heart desires. It's as delicious for breakfast as it is for dessert. It is gluten-free, full of fiber, vegan, and packed full of antioxidants. This is especially true when you top it off with fresh fruit.
Instructions to make Black sticky rice pudding:
- Soak rice for 3 hours.
- Drain and spread on a cloth under fan to dry.
- Make powder, add sugar in coconut milk and mix well.
- Now add beaten egg with milk and mix well
- Add flour slowly little by little and mix throughly. Add pinch of salt, add ghee and mix until the consistency like cake batter
- Pour the batter in a greased pan, if you like spread chopped nuts on the top. Cover the pan with foil tightly and bake in steam for 40 min in medium flame
- Can be serve hot or cold
Black Sticky Rice Pudding Kao Niow Dahm (or Khao Neow Dam)*. Measure the rice into a bowl; run your fingers through the rice and check for any pebbles or other noticeable impurities. Black sticky rice, which like wild rice is unhulled, makes a rustic rice pudding loaded with far more flavor and texture than usual. This version from chef Peerasri Montreeprasat at Sugar Club, a Thai grocery and cafe in New York, adds in cubes of nutty taro and is sweetened with palm sugar. Black sticky rice has the same texture as regular sticky rice.
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