Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, black sticky rice pudding. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Black sticky rice pudding is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Black sticky rice pudding is something that I have 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 begin with this particular recipe, we must first prepare a few ingredients. You can cook black sticky rice pudding using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Black sticky rice pudding:
- Get Black sticky rice
- Get Sugar
- Prepare Coconut milk
- Take Ghee
- Take eggs
- Get salt
- Take 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.
Steps 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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