Khao Niew Dam (Thai Black Sticky Rice Dessert)
Why this recipe works
- Creamy, spoonable texture: Slow simmering allows the black sticky rice to soften while the coconut milk thickens into a glossy pudding.
- Fragrant sweetness: Palm sugar adds caramel depth, while pandan gives the dessert its distinctive gentle aroma.
- Good warm or chilled: The pudding can be served straight after cooking or chilled until thicker, making it easy to prepare ahead.
Get the most out of this recipe
Timing notes
- Mostly hands-off simmering: The active preparation is brief, but the rice needs a long, gentle simmer to become tender and creamy.
- Serve warm or cold: Warm pudding is looser and more aromatic; chilled pudding sets thicker and has a denser texture.
- For a thicker set: Chill the cooked rice before serving if you prefer a firmer pudding-style texture.
Texture tips
- Keep it creamy: Add a little extra coconut milk if the rice thickens before the grains are fully tender.
- For a thicker pudding: Let the cooked rice cool, then refrigerate until the starches firm up and the mixture becomes more set.
- Avoid a grainy finish: Cook over low heat and stir regularly so the coconut milk stays smooth and the rice softens evenly.
Ingredient notes
- Choose the right rice: Black glutinous or black sticky rice gives the most authentic chewy-creamy texture; ordinary black rice may stay firmer.
- Pandan aroma: Fresh pandan gives the cleanest fragrance, but vanilla can be used as a different, softer aromatic substitute.
- Adjust the sweetness: Palm sugar brings a rounded caramel note; add it gradually and taste before the final simmer.
Make-ahead tips
- Make ahead: Cook the pudding in advance, cool completely, then refrigerate in an airtight container.
- Reheat gently: Warm it slowly in a saucepan with a splash of coconut milk to loosen the texture without scorching.
- Freeze in portions: Freeze cooled portions, then defrost overnight in the fridge before reheating or serving chilled.
Equipment you'll need
Ingredients
Instructions
- Rinse the black rice in a sieve under cold water until the water runs mostly clear. Tip into a saucepan and add 500 ml of the coconut milk. Tie the pandan leaves into a loose knot and add them to the pan.
- Bring to a gentle simmer over medium heat, then reduce to low and cook, stirring every 5 minutes, until the rice is tender and the mixture is thick and creamy. If it starts to catch, add a splash more coconut milk and lower the heat. This usually takes 60 to 70 minutes.
- Stir in the palm sugar and fine sea salt, then simmer for 5 to 8 minutes until the sugar has dissolved and the pudding looks glossy and thick. Remove and discard the pandan leaves. Take the pan off the heat.
- For serving, warm the remaining coconut milk gently in a small saucepan just until steaming, then spoon it over the rice. Serve warm, or cool to room temperature then chill until cold and thickened.
Recipe notes
Tips
- Keep the heat low and stir regularly, especially towards the end, as the coconut milk can catch and scorch once the rice thickens.
- If you prefer a looser pudding, stir in a little extra coconut milk at the end; for a thicker set, chill for at least 2 hours before serving.
Substitutions
- Replace palm sugar with light brown sugar for a similar caramel note, adding it gradually and tasting as you go.
- Replace pandan leaves with 1 tsp vanilla extract stirred in off the heat; the flavour will be different but still fragrant.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan with a splash of coconut milk until piping hot, or serve chilled; the pudding will thicken as it cools. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 50min (25min active)
- Difficulty: Medium
- Cuisine: Thai
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