Black rice pudding is a common dessert in Southeast Asia, where it was first created by Chinese immigrants. The rice has a rich, nutty flavor that goes well with the tropical flavors of the coconut milk and palm sugar. It can be eaten as an individual dessert or served over ice cream.
Let’s go to the city! Let’s go to the city!
That has been me for the past month when deciding what we want to do on the weekend. It’s kinda far away, and adult life keeps getting in the way, so it has yet to happen.
So I decided to make something that reminded me of going to the city. The dessert at Kin Khao. I love that restaurant, and it’s generally really hard for me to love a restaurant. Being a vegetarian, it is either that there are really no options for me or just a few sides. I normally have a ‘that was alright…’ reaction to restaurants.
But Kin Khao has always been different. Vegetarian options that don’t seem like afterthoughts, and after trying them, I instantly fall in love. Then leave just slightly annoyed that it is so far away from home, knowing I won’t be back for at least 6 months. 🙂
There has always been one dessert option there, I just checked the website, and now there is two, the black rice pudding DIY sundae thing. The pudding is thick and rich, the coconut cream is salty, the caramel is sweet but not overly, and the brittle is nutty and crunchy. Everything you need.
Black Rice Pudding.
- 1 cup (192g) black rice
- 3 cups (709ml) of water
- 1/2 tsp salt
- 1/2 cup (100g) sugar
- 1 1/2 cups (354ml) coconut milk
Combine rice, water, and 1/4 tsp salt to a boil in a large saucepan. Cover with the lid, reduce heat to low, and let simmer for 45 minutes. Rice will be cooked but still wet. Stir in sugar, 1/4 tsp salt, and coconut milk. Bring to a boil, then reduce heat to low. Let simmer uncovered, occasionally stirring, for about 30 minutes. It should be thick with rice tender but still chewy. Serve warm.
- 1/3 cup (78ml) coconut milk
- 1/3 cup (64g) coconut sugar
- 2 tbsp (28g) salted butter
Combine milk, sugar, and butter in a saucepan. Cook over medium heat, stirring constantly, and bring to a boil. Cook for 5 minutes, then remove from heat and let cool completely. Supposed to thicken once it cools; mine didn’t really, but it still tasted amazing.
Salted Coconut Cream.
- 1 (15oz) can of coconut milk
- 1 tbsp cornstarch
- 1 tbsp water
- 3/4 tsp salt
In a saucepan, bring the coconut milk and salt to a boil over medium heat. In a separate bowl, whisk the cornstarch and water together. Add to the coconut milk, whisking to combine. Cook until thickened. Transfer to a container and let cool completely.
- 3/4 cup (150g) sugar
- 1/4 cup (85g) honey
- 1/2 tsp salt
- 1 tbsp water
- 1 cup (120g) sesame seeds
- 2 tsp (10g) butter
- 1/4 tsp baking soda
Oven 350 F. Baking sheet lined with Silpat.
Combine the sugar, honey, salt, and water in a medium saucepan. Cook over medium heat for a few minutes until smooth. Add in the sesame seeds and cook for about 10 minutes, until rich in color. Take off heat and whisk in butter and baking soda. Pour onto the baking sheet and bake for about 10 minutes. Let cool completely, then break into small pieces.
coconut cream & brittle recipes @FromMeToVu
pudding recipe @Epicurious
caramel recipe @BurntApple