Khao niew dum

Khao niew dum

Black sticky rice

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
220g black glutinous rice
1/4 teaspoon salt, plus ½ teaspoon extra
45g palm sugar, grated, plus extra to serve
2 tablespoons sesame seeds, lightly toasted
65g fresh coconut, grated, to serve
coconut cream, to serve (optional)

Method

  1. Soak the rice in water overnight, then drain well, reserving 185 ml of the soaking water.
  2. Put the rice, salt and reserved soaking water into a heatproof bowl. Pour enough water into a large saucepan to come 2 cm up the sides and place a trivet in the pan. Put the bowl of rice on the trivet then bring to the boil and cook for 45–60 minutes, refreshing the water from time to time so it doesn’t boil dry.
  3. Remove from the heat and while the rice is still warm, stir through the palm sugar to dissolve.
  4. Meanwhile, lightly bruise the sesame seeds with the extra salt using a mortar and pestle.
  5. To serve, either divide the rice between the holes of a lightly oiled muffin tin to make attractive individual serves, or simply scoop out of the cooking vessel with a wet spoon to prevent the grains sticking to it and serve in small bowls. Garnish with grated coconut, sesame seeds and extra grated palm sugar, if desired. Drizzle with coconut cream, if desired.

Note

  • Instead of cooking the rice this way you can cook it in a rice cooker — use 750 ml water for 1 cup of soaked rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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