A lovely dessert and an impressive one to make at home. Try to grate your own fresh coconut for the true Thai flavour!
- 2 cups black glutinous rice, soaked overnight
- 1.25 litres water
- 440 g (2 cups) sugar
Sweet coconut cream
- 250 ml coconut cream
- 2 tsp rice flour
- ½ tsp salt
- pinch of sugar
- 2 cups freshly grated coconut (or dried shredded coconut)
- 100 g palm sugar (see Note)
- 100 g coconut sugar
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
Rinse the rice and place in a saucepan with the water. Bring to the boil over medium heat and cook until the grains are soft and split and most of the water has been absorbed. Add the sugar and continue cooking until dissolved.
Meanwhile, make the sweet coconut cream. Combine the ingredients in a saucepan and gently bring to the boil, then remove from the heat. The rice flour should thicken the cream.
To make the caramelised coconut topping, put the sugar in a saucepan with a little water and stir constantly over medium heat until thick. Add the grated coconut and stir to combine.
Spoon the black sticky rice into serving bowls and top with the coconut cream and caramelised coconut.
• If you don't have palm or coconut sugar, you can use 200 g (1 cup) of brown sugar instead.