Black Sticky Rice with Coconut Cream

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This has such a rich taste and great, chewy texture. You’ll become addicted to this, I promise.


  • 500 g (1 lb 2 oz) black sticky rice
  • 1 pandanus leaf, tied in a knot
  • 180 g ( oz/1 cup) crushed dark Indonesian palm sugar (jaggery)
  • 500 ml (17 fl oz/2 cups) coconut milk
  • fresh banana and mango slices, to serve


    Rinse the rice under cold running water and place in a pot with the pandanus leaf and 1 litre (35 fl oz/4 cups) water. Bring to the boil, then reduce the heat and simmer gently for about 10 minutes, or until all the water has been absorbed. Remove from the heat and cover the pot with foil or a lid. Set aside and allow the rice to steam through until it’s tender. Remove the pandanus leaf.

    Meanwhile, put the palm sugar in a small pot with 375 ml (13 fl oz/ cups) water and stir over low heat until the sugar has dissolved. Bring to the boil, and then remove from the heat.

    Return the pot of rice to low heat. Gradually stir through 435 ml (15¼ fl oz/ cups) of the coconut milk and most of the palm sugar syrup, stirring until heated through.

    Divide the sticky rice between serving bowls and top with fresh fruit. Drizzle with the remaining coconut milk and syrup to serve.