My Black Biko (Black Glutinous Rice Pudding)


I finally was able to buy a pack of Thai black glutinous rice.  I have tried a black pudding from a Thai restaurant a very long time ago  and although it was very similar to the Filipino version, I liked its texture and was excited by its colour and just wanted to find out if we can make them ourselves.  This is our second attempt and loved it 🙂

What you need:

1 1/2 cups of regular (white) glutinous rice (see the note I have in the recipe below)

1/2 cup of black glutinous rice

1 1/2 cups water

400 mls coconut cream

1 packed cup of brown sugar

1/2 teaspoon salt

What you need to do:

I used a microwavable rice cooker, it’s a red plastic one that cooks rice without having to cover it.  Take note that some microwavable rice cooker needs to be covered so it would be helpful if you read the manual of what you have.  If you don’t have the microwavable rice cooker, just use whatever you use to cook your rice (maybe an electric rice cooker, or a stove top pan).  This is what I did:  I mixed the black and white glutinous rice, washed it three times, draining the water after each wash. Add your 1 1/2 cups of water and let it soak for about 30 minutes.  After soaking, microwave for 16 -20 minutes, uncovered. Check if the rice is cooked, mine was just right after 18.   NOTE:  You will use only half of this cooked rice for this recipe — I had to cook this amount of rice as I am not sure my rice cooker can cook a smaller amount of rice — I froze the other half for next time.  If you want to use all of it you have to double the amount of cream, sugar and salt.

Rub butter (or coconut oil if you want) in a small pyrex dish.  Set aside.

After it is cooked, heat a pan for a few minutes and pour your coconut cream and add the salt.  When it is boiling, add the brown sugar and continue cooking while stirring until a little bit thick.  Add half of your cooked rice and continue stirring everything until mixed and thick.  Spoon or pour everything on your pyrex dish and let cool, or serve warm.  Yum.



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