Yogurt Black Sticky Rice Pudding (Sua chua nep cam)
Yogurt Black Sticky Rice Pudding is an easy, delicious and healthy dessert, which can be whipped up quickly. The tartness of yogurt combining with the light sweetness, creaminess and richness of soft-chewy black sticky rice can be addictive.
Servings: 3 people
Calories: 200kcal
Ingredients
- 1/2 cup black sticky rice
- 2-3 pandan leaves (or 1/2 teaspoon vanilla extract)
- 1/8 teaspoon salt
- 1 1/2 cup water
- 1/4 cup honey
- plain yogurt (no sugar, no flavor)
- crushed ice (for serving, optional)
- more honey (for serving, optional)
- mint leaves (for garnishing)
Instructions
- Wash black sticky rice and soak for 4-6 hours. If you soak it for a shorter amount of time or skip this step, you will need to increase the cooking time.
- After soaking, rinse rice and put in a pot. Tie pandas leaves into a knot, put in the same pot. Add salt and water, bring to a boil. Reduce to low - medium-low heat, cover and cook for 20 minutes.
- After 20 minutes, add honey, stir and then cover, cook for 5-10 more minutes or until rice is soft and the pudding is glossy and thick as you like.
- Transfer to a bowl and let it cool to room temperature. Whisk yogurt until smooth. Put 1 part black sticky rice pudding and 2 parts yogurt in serving glasses or bowls. The ratio of rice pudding and yogurt is customizable. Add crushed ice and honey if desire.
Notes
Update 10/21/19: I recently came up with a way to make the black sticky rice pudding in a pressure cooker. With this new method, there is no need to soak the rice in advance. You can find the cooking instructions in my Pressure Cooker Black Sticky Rice Pudding post.
Nutrition
Calories: 200kcal | Carbohydrates: 48g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 38mg | Fiber: 1g | Sugar: 23g | Calcium: 7mg | Iron: 1mg