Sữa Chua Nếp Cẩm (Vietnamese Yoghurt with Black Sticky Rice)
Why this recipe works
- Creamy-chewy contrast: Thick yoghurt balances the soft, slightly chewy sticky rice for a dessert that feels rich without being heavy.
- Gentle aromatic depth: Pandan perfumes the rice as it cooks, while coconut milk adds richness and rounds out the sweetness.
- Best served chilled: The rice thickens as it cools, making the dessert easy to assemble ahead and serve cold.
Get the most out of this recipe
Timing notes
- Chill the rice fully: Let the coconut sticky rice cool completely before layering so it stays thick and distinct against the yoghurt.
- Short rest before serving: A brief chill after layering helps the yoghurt, rice, and coconut notes settle together without losing definition.
Texture tips
- For a thicker rice layer: Simmer until the mixture is glossy and mounds softly on a spoon, then chill thoroughly to let it firm up further.
- Keep the layers distinct: Avoid assembling while the rice is warm, as it can loosen the yoghurt and make the dessert less defined.
Ingredient notes
- Use sticky rice: Black sticky rice gives the dessert its characteristic chew and deep colour; ordinary rice will not create the same texture.
- Pandan options: Fresh or frozen pandan both work well, adding a subtle grassy aroma without overpowering the coconut and yoghurt.
- Choosing the yoghurt: Greek yoghurt gives a thicker, tangier layer, while whole-milk yoghurt creates a looser and lighter finish.
Make-ahead tips
- Cook the rice ahead: The sticky rice can be cooked and chilled before assembly, which makes serving quick and keeps the texture firm.
- Loosen if needed: If the chilled rice becomes very thick, stir in a little coconut milk before layering.
- Good for advance serving: Assembled portions keep well covered in the fridge, though the rice will continue to thicken over time.
Equipment you'll need
Ingredients
Instructions
- Rinse the sticky rice in a bowl under cold water, swishing with your hand, until the water runs mostly clear. Drain well.
- Put the rice in a saucepan with 600 ml water, the pandan leaves and the salt. Bring to the boil, then reduce to a gentle simmer and cook for 30 to 35 minutes, stirring occasionally, until the grains are tender and the mixture is thick and spoonable.
- Stir in the caster sugar and coconut milk. Simmer for 5 to 8 minutes, stirring, until glossy and thick enough to mound on a spoon; remove and discard the pandan leaves.
- Tip the rice into a shallow dish to cool quickly, then cover and chill until cold. The rice will thicken further as it cools.
- Whisk the greek yogurt in a bowl just until smooth and creamy. If it is very thick, whisk in 1 to 2 tbsp of the chilled coconut-rice mixture to loosen it slightly.
- To serve, spoon a layer of yoghurt into 4 glasses or bowls, then add a layer of the chilled sticky rice. Repeat the layers, finishing with a little rice on top, then chill for 5 to 10 minutes before serving so the flavours meld.
Recipe notes
Tips
- Keep the rice at a gentle simmer and stir from the bottom of the pan to prevent sticking as it thickens.
- For the best texture, chill the rice completely before layering so it stays thick and distinct against the yoghurt.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised yoghurt and chill promptly after cooking.
Substitutions
- Replace Greek yogurt with whole-milk yogurt for a looser, lighter layer.
- Replace caster sugar with coconut sugar for a deeper caramel note.
Storage
- Refrigerate up to 2 days
- Store assembled portions covered in the fridge for up to 2 days. The rice will continue to thicken; loosen by stirring in a spoonful of coconut milk before serving if needed.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (25min active)
- Difficulty: Easy
- Cuisine: Vietnamese
-
Allergens:
Milk
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