Black Sticky Rice With Coconut Custard Recipe

Soak the rice

Rinse 1 cup black glutinous rice under cold water until water runs mostly clear. Transfer to a bowl, add 2 cups water, cover and soak at room temperature for at least 4 hours or preferably overnight. Drain and reserve.

Cook the rice

Place the drained rice in a medium saucepan with 1.5 cups fresh water and the optional pandan leaf. Bring to a boil over medium-high heat, then reduce to low, cover partially, and simmer gently for 30–40 minutes, stirring occasionally and checking moisture. If the rice looks dry before tender, add a tablespoon or two of hot water. The rice should be plump, tender and slightly sticky when done.

Sweeten and season

Once the rice is tender, remove the pandan leaf. Stir in 1/2 cup palm sugar (or dark brown sugar), 1 tbsp granulated sugar and 1 tsp fine sea salt while the rice is hot so the sugar melts. Taste and adjust sweetness or salt; the pudding should be mildly sweet with depth from the palm sugar. Cook over low heat for another 2–3 minutes to incorporate, then remove from heat and let sit covered for 10 minutes to thicken slightly.

Prepare the custard mixture

In a bowl, lightly beat 3 large eggs until combined. Whisk in 1 cup full-fat coconut milk, 2 tbsp sweetened condensed milk, 2 tsp granulated sugar, 1/4 tsp salt and 1/2 tsp vanilla extract (if using). Strain the mixture through a fine-mesh sieve into a clean bowl to remove any chalazae or foam for a smooth custard.

Steam the custard

Set up a steamer or a large pot with a steaming rack and simmer water. Pour the strained custard into a shallow, heatproof dish (an 8-inch pie dish or small baking dish works). Cover the dish with foil to prevent water droplets. Steam over gently simmering water for 15–20 minutes until the custard is just set but still trembles slightly in the center. Alternatively, bake in a water bath at 325°F (160°C) for 20–25 minutes.

Cool and slice

Remove the custard from the steamer and let it cool to room temperature, then chill in the refrigerator for at least 20 minutes to firm up further. Run a knife around the edge and slice or scoop into spoonable wedges when ready to serve.

Combine 1/2 cup thick coconut cream with 1/2 tsp fine sea salt and 1/2 tsp palm sugar in a small bowl. Whisk until smooth; taste and adjust salt/sugar balance. If too thick for drizzling, whisk in up to 1 tbsp warm water to reach a pourable consistency. Keep warm or at room temperature until serving.

Spoon warm (or room-temperature) black sticky rice pudding into individual bowls, using about 1/2 to 3/4 cup rice per serving.

Top each portion with a slice or spoonful of the chilled coconut custard (about 2–3 tbsp).

Drizzle 1–2 tbsp of the salty coconut cream over the custard and rice.

Garnish with a sprinkle of toasted sesame seeds or toasted mung beans and optional fresh mango or banana slices. Serve warm or at room temperature; custard may be chilled while rice is warm for contrast.