Black Sticky Rice Pudding Recipe ข้าวเหนียวดำ -Hot Thai Kitchen!
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- Опубликовано: 17 дек 2012
- A heart-warming and bowl-licking dessert! Perfect for the Holiday Season that's approaching. Super easy and delicious, this dessert is an ancient Thai recipe that continues to be popular among Thai people today, including myself. A must-have for me every time I go home!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the RUclips channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via RUclips videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes 
Хобби
![[No Music] How to make Black Rice Pudding](http://i.ytimg.com/vi/fXWHqDOVM5A/mqdefault.jpg)
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
I just went to a Thai restaurant today and they gave us a little bowl of black sticky rice with corn and coconut milk "broth", served cold, after our meal. It was "soupy", sweet and with a little hint of salt which was nice. Would you happen to know what this dish was? The waiter just said it was "Black Sticky Rice with Corn." Was it the same dish as in this video but watered down and "soupy"?
I really love how you take the time to scientifically explain the “helpful tips & why ” behind the cooking techniques. I have never seen a cooking show breakdown the differences in rice-love the diagram!
ดีใจค่ะที่ช่วยน้องได้ ฝึกทำบ่อยๆเดี๋ยวก็เก่ง อยู่เมืองนอกก็ช่วยๆกันเผยแพร่อาหารไทยนะคะ โชคดีค่ะ
Not a flashy video but so worth watching and for all the great explanation of all the ingredients! Thank you!
I love the way you have explained every detail and your eye for subtle taste.. Thanks
I like your teaching and I have a benefit to learn Thai language as well. You are a very good teacher, I enjoy cooking with you a lot.
i like how you explain the fundamental of the recipe... thanks!
thanks so much for this recipe, recently i just come back from hatyai, over there i eat this and really fall in love with eat. tks to you now i can try mslf. tks so much. i love you!
Thanks for doing this. I had this at my local Thai restaurant and wanted to combine it with a Filipino desert called suman(budbud).
I followed your directions but then added coconut milk and cooked it down until the rice was half cooked. I then wrapped it in a banana
leaf and steamed it for 90 min.
Came out great! Thanks again!
I've seen this on a breakfast menu! Thanks for explaining how to make it.
I love black rice sweet soup. Thanks for sharing! ❤
Tried this last night it was delicious! My favourite dessert of all time. Thanks Pai!
I'm so happy to see your recipes come up regularly :) Thanks for all your work and for sharing your talent!
Cutting things to fit on the spoon is underrated and a great tip!
LOVE it! Not just the taste but the texture!
That will come up eventually I promise :) It's a pretty popular dish. So keep watching! Thanks for your sweet comment.
I appreciated the explanation what the pandan leaf does as I did not know and the breakdown of the rice. So many recipes are just a show of putting the ingredients behind it but not the why.
Sweet! So nice to see a new video. You always present all the info in your videos in a way that has a wonderful flow to it and makes it very easy to absorb. Very logical and well thought out. I love it! Makes everything seem not so overwhelming.
Just keep watching your old stuffs while waiting for a new one.
This is your first clip ever. Kind of proud of you.
After you make that dessert i just want to make it right away. They look so so good.your recipe is great.
I love the effort you put into your videos, keep up the great work!
i love all your video"s...keep them coming.i hope you have a great day.
I used ginger instead of pandan and put the ginger in the coconut milk as I find it more warming and it tasted great. The reason was because I forgot to put the pandan in while cooking the rice! Added a little vanilla into the rice after.
It's actually nice topped with some fresh mango as the freshness contrasts well with the rice.
You are wonderful Pailin。 You have encouraged me to cook。
I love how educational your videos are
hey Ty I found this video while watching one of your other videos it's nice to see your first Canadian video shot and this aspect which is different quality than hot Thai Kitchen. As of now a days. Great stuff and you come across as a natural on camera. As always your food is delicious thanks for sharing
Great educational explanations for those not familiar with those products.
Wow.. I been subscribed your channel and today we decided to do Thai dessert of black rice and found your video 11 years ago. Impressive dessert. Look at you. Should redo this dessert again. Thank you it’s so delicious
Aww, thank you darling. Age 7 is about the time I started helping my mom cook fun things...mostly sweets!
That was a great informative video!
Wow! what a neat suRprise coming across your first Canadian ep of HTK.
i love this! we eat this back home too, only it's fairly plain with just the coconut sauce and the black the glutinous rice. it's one of the easier traditional desserts to cook where i'm currently living at in europe because the ingredients are somewhat readily available save for the pandan leaves. i actually squealed in happiness when i saw it a shop once lol
I just made this, it’s really nice. I increased the amount of coconut milk according to preference.
This is so cool and tastes amazing tip you can use coconut cream and then no need for flour
Happy to stumble on your Canadian debut! A lot has happened in 10 years and I see you've gone from 1m to nearly 2m subscribers, in not very long. Choc dii, krab!
She's back! Yayyy! :D
น่าทานจังครับ
Interesting desert. Thanks for your lessons and good luck in Canada.
Yes! When I first had sticky rice it was black. Only one restaurant I know that makes it that way. I had to get used to the white rice. I will be going to the Asian market to get the ingredients 😋
I squeal too when i find things i don't expect ti find! Like i just found cilantro roots!
my dear Pailin. I love your channel so so much. You are amazing. If any way that you can teach how to cook butterfly pea stick rice? Thank you and thank you
Delicious
It is on the website actually. When you're on the "Recipe" page, click on this video, and under the video there's a little button that says "more" and that will expand it to the full recipe. Hope this helps!
I enjoy watching your videos. You're the best Thai cook. Learn a lot. Can we cook white sticky rice on the stove the way we cook black sticky rice? Khob Khun Kha. Sumontha
you're so lovely, your video is so well prepared, educational, and the desert sounds delicious. i'm a huge fan of regular rice pudding, so i'll try it soon. the sweetcorn is a nice idea too. thanx very much. subscribed :-)
Looks Yummy...I'll substitute the corn with cubed mango though (just personal preference). Thanks for the video.
My wife had a unedible one of these in a yhai restaurant once, so im making it for her coming back from work using your video. X
Great! Out of curiosity, what was wrong with the one at the restaurant?
อร่อยหวานหอม
I love Thai food.
Love your recipes from india
Thanks! I'm glad you made this recipe and it turned out :) Yes, it would be great to hear you speaking Thai! That's very impressive, indeed. Thanks for the comment, and have fun with all your Thai cooking ventures!
Thai women are absolutely stunning:)
ขอบคุณค่ะ ดีใจที่มีคนไทยดูด้วย :)
อร่อยคนทั่วโลกติดตามดู คับ
ปาย... ฉันอยากจะลองรสชาติบางสิ่งบางอย่างหวานคืนนี้... ฉันอยากจะลองรสชาติของคุณพุดดิ้งขาวคืนนี้... อร่อย😋😋😘😘
I used to learn Thai in college for two years with a professor from Srinakharinvirot university and my Thai is pretty good. We went to Thailand for 1 month in 2002 to attend an intensive Thai course at Srinakharinvirot uni. I had a lot of Thai food and I think Thai desserts is the best in the world. I hope you will introduce more Thai dessert recipe.
Oh my goodness!! It's your first videoooo!!! O____O
looks very delicious! hope i can find the bsck sticky rice so i can try making it! :)
Awesome
happy holy days !
Hi Pailin, I made this yesterday and it's out of the world. My family is still raving about it. I don't know if taro is a traditional ingredient in this pudding but the combination of taro and black glutinous rice is just a genius idea. I never knew taro could be so good. I didn't have young coconut on hand so I used dry coconut flakes instead and it was just perfect. Thanks so much Pailin. I would love to know other ways of cooking taro and black glutinous rice in Thai, just can't have enough o
Cc
PS everybody in the house loved it !!
Yay! More :)
Taro!!! MMMMmmm used for making POI in Hawai'i!
👍👍👍wow amazing
Hi Pailin, thanks for the awesome recipe! I just have a quick question, why do use two different colour of rice and not just black? Is there any particular reason?
Thanks!
JB
What a great recipe. I plan on trying this out for a function on Saturday. Do you have the recipe written out somewhere that I could print out? Checked your site and didn't see anything?
Thanks so much.
Kewl! Im from vancity too. Its great that you upload vids like these. Its good to learn more bout thai cuisines. :)
If I haven't soak the purple rice how long does it take to cook them
She so cute and adorable
Such a good idea with the glasses. I always have a hard time getting people to try Thai desserts because they're afraid of them, but they're sooo good!
any chance you could do a video on hoi tod? thx!
Hi, i know Thailand have very good quality of Black Glutinous Rice. Can you please recommend some popular brand.😇😍
Is there any way to do this in a Zojirushi I wonder instead of having to watch it on the stove?
today i used white rice flour to thicken a sauce i used to cooked some small medium frozen shrimp just double the size of the ones they use for shrimp cocktail. small amounts but a whole bunch of them ! fish sauce,hoising,oyster,white cooking rice wine,dark soy,light soy double from the rest,instead of sugar apricot sauce also double the amount,a bit of white pepper , a dash of msg,no sesame oil . i think thickening with the rice flour ran a light glaze over the food.AM I CORRECT?
Never hv I seen such a natural beautiful gal in my life b4 n can cook so well.
Thai restaurants in our town serve black sticky rice with a scoop of coconut ice cream. More calories!!
Can add vanilla ice cream on top also ❤️
just tried this shit after some fried chicken, it was good af
Can you use some Pandan essence instead of Pandan leaf?
Can you tell me what the ratio is 1 cup black rice or enough to feed 6 people.
Hi! Seems the written recipe wasn't linked on this one - so here you go hot-thai-kitchen.com/black-sticky-rice-pudding - gives measurements and servings. Cheers! Adam
Response to susan nami comment below: If you were a regular viewer of this channel, you would know that your comment is completely incorrect. If you don't like her videos, keep your negative comments to yourself and go watch some other channels!
Could I add mango instead of corn for this recipe?
lol - and you're still definitely on!!
I have for me an important question. I buy unsweetened coconut cream to make vegan ice cream. What would the ratio be of Water to coconut cream to make coconut milk??
I'd do 2 parts cream to 1 part water.
Oh, yes. I FLIPPED OUT in the grocery store once when I found cilantro with the roots still on. I bought a huge PILE of cilantro that day.
You were cooking taro, but the finishing product has no mention of taro. how do you use taro in this dish?
Just look up Hot Thai Kitchen on Facebook!
Hi, have you ever had a sticky black rice cake with some nuts ... not sure what it's called but if you have, please make a recipe!! :D
why you cooking black rice with your spoon inside the pot, did you forget to take it out? thanks for the demo
yummy!!!;can i serve this pudding cold also?
I prefer it warm personally, but you can try cold and see how you like it!
You know what I think, I think they should have you on foodnetwork to teach Thai food. You have everything it takes, appearance, culinary knowledge and skills. Above all, your recipes are great and it's never boring watching your show. I wish you're here in the US so we could hang out and speak thai together
Phuong Pham Ngoc
hi, I am the first viewer :)
you remind me of Anton Brown somehow.
lol! no it's the shirt :)
Please replacement of panda leave because in our country we didn’t get
Do you change yout name
Lol! I know what you mean, and this one is definitely a hard sell unless you dress it up!
อยากจะบอกว่าแอบดูช่องพี่มาได้เกือบปีแล้ว ตั้งแต่มาเรียนภาษาต่อที่แวนคูเวอร์ ช่องพี่ช่วยผมได้เยอะ จากทำอาหารไม่เป็นเลย อยู่นี้ก็ได้ลองทำ อีกอย่างช่วยเพื่อนต่างชาติที่อยากทำอาหารไทยได้เยอะเลย
Khao Larm would be interesting to cook in the kitchen, don't you think?
What is you facebook?
Are you still buy coconut water before it was cool to buy. It came in six little opaque white bottles you could almost see into them with blue lettering and young coconut inside the bottle with the coconut water. It first I was grossed out it was felt like custard or something weird in my mouth because I love custard but this this felt weird in my mouth. After about a week I got used to it and I still purchase it as the least expensive coconut water on the market it comes from an Asian country and everybody ignores it and buys things like via coco etc! Hahaha