the tao of jaklumen

the path of the sage must become the path of the hero

Black sticky rice pudding

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I'm sorry I don't have pictures!  We never seem to have a working digital camera around here– that is, the rechargeable batteries are always dead.  So, I'm going to have to use other images.

This is the recipe, with the changes I made:


2 cups cooked black sticky rice

1 can (14 ounces) coconut milk

1/2 cup packed raw cane sugar (I used piloncillo, as the author suggested)

1/2 teaspoon salt

1/4 cup toasted, shredded, sweetened coconut

1 cup sliced strawberries or kiwifruit or chopped peaches or mango

finely chopped mint, optional


In a saucepan, combine coconut milk, brown sugar, and salt. Bring to a boil over medium heat and cook, stirring, until sugar dissolves. Stir in rice and cook, stirring, until thickened, about 10 minutes. Transfer to a serving bowl and chill, if desired.

When you're ready to serve, top with fruit and garnish with coconut and mint, if using.

Piloncillo is a Mexican raw sugar in a conical shape, that looks like this:

Hardly authentic for a Thai dish, but it is very easy for me to get and very convenient, too.  I also used a "lite" coconut milk (a little less fat) and squeezed in the juice of two key limes (which contain more juice than regular limes).  We garnished with coconut but skipped the fruit and mint– didn't think of it right away and strawberries tend to be consumed quickly in our home.

I decided to steam the rice beforehand in the microwave for convenience.

This is rather close to what the finished product looked like:

My wife adores this dessert and that is why I decided to make it at home.

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Author: jaklumen

Wherever you see "jaklumen", that's me- the username is still unique as of the current year. Be aware that the facet you see, is only a small part of the me that is me.

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