This is one of my family's favourite desserts and I think it is everyones favourite really! In Indonesia we use dark palm sugar to add the luscious sweet flavour to the rice, the sweetness is then balanced out with coconut cream drizzled over the top to serve.






Skill level

Average: 3.6 (323 votes)


  • 200 g black glutinous rice
  • 4 cups water
  • 150 g palm sugar
  • 3 tbsp white sugar
  • salt, to taste
  • 200 ml coconut cream

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time overnight

You will need to begin this recipe 1 day ahead.

Rinse the rice and soak overnight in water.

Drain rice and place in a saucepan with 4 cups of water. Bring to the boil and simmer with the lid on for 30 minutes or until the rice is tender. Add the shaved palm sugar, white sugar and salt. Stir thoroughly. Place the lid back on and simmer until all the water is absorbed or evaporated. Approximately another 5 minutes.

Scoop into individual serving dishes. Pour about 2 tablespoons of the coconut cream on the top of the rice in each dish and serve.