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black sticky rice with coconut cream

Black Sticky Rice With Coconut Cream

A traditional and tantalising Thai dessert made with black sticky rice and topped with luscious coconut cream.
Course Dessert
Cuisine Thai
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 serves
Calories 206kcal
Author Peter G


  • 1 cup glutinous rice black if possible
  • 3 cups water
  • 50 g palm sugar
  • 2 tbsp sugar caster or superfine
  • 6 tbsp coconut cream


  • Wash the rice under cold water until the water runs clear.
  • Add the rice and water to your slow cooker. Cover and cook on HIGH for 2:45-3 hours until the water has been absorbed and the rice is cooked.
  • Transfer the cooked rice to a saucepan and place on medium heat.
  • Add the grated palm sugar and caster sugar and stir until both sugars have completely dissolved.
  • Take off the heat and allow to come to room temperature before serving with coconut cream.


Calories: 206kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Saturated Fat: 5g