Chinese Sticky Rice Dessert with Coconut Milk and Sesame Recipe
This simple dessert made from sticky rice cooked in coconut milk with toasted sesame seeds is popular in southern China as a sweet way to end a meal. It’s a bit like rice pudding, but thicker, creamier, and fragrant with coconut. Perfect for a cool evening or as a sweet snack with tea.
A comforting, creamy Chinese-style dessert that combines the chewiness of sticky rice with the richness of coconut milk and the nutty aroma of toasted sesame. It’s simple to make yet feels special and exotic, and can be served both warm and chilled.
Chef's tips
Use true glutinous (sticky) rice if you can find it – it gives the best, almost mochi-like texture. Stir the rice regularly while it cooks on low heat to prevent sticking and to help it release starch for a creamier consistency. Adjust the sweetness at the end, as the flavor intensifies slightly as the dessert cools.
How to serve
Serve in small bowls or cups, topped with a generous sprinkle of toasted sesame seeds. For a more elaborate version, add fresh mango slices, lychees, or other tropical fruit. It pairs beautifully with unsweetened green or jasmine tea to balance the richness.
Ingredients
- sticky rice (for sushi or Asian glutinous rice) you can use regular short‑grain rice, but the texture will be a bit different - 200 g
- coconut milk well shaken - 400 ml
- water - 200 ml
- sugar about 4 tablespoons, amount to taste - 60 g
- salt enhances the flavor - 1 pinch
- white sesame seeds toasted in a dry pan - 2 tablespoon
- black sesame seeds optional, for color - 1 tablespoon
- vanilla or vanilla sugar optional - 0.5 teaspoon
- slices of fresh mango or other fruit optional, for serving
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Drain in a sieve.
- Pour the coconut milk and water into a pot, add the rice and a pinch of salt. Stir.
- Bring to a boil over medium heat, stirring from time to time so the rice doesn’t stick to the bottom.
- When it starts to boil, reduce the heat to very low, cover the pot with the lid slightly ajar and cook for 20–25 minutes, stirring every few minutes. The rice should absorb most of the liquid and become very soft and sticky.
- Add the sugar and vanilla (if using). Cook for another 3–5 minutes over low heat, stirring, until the sugar dissolves and the dessert is as thick as a very thick pudding. If it’s too thick, add a little water or coconut milk.
- Meanwhile, toast the sesame seeds: heat the seeds in a dry pan for 2–3 minutes over medium heat, shaking the pan often, until they become fragrant and lightly golden. Be careful not to burn them.
- Spoon the hot dessert into bowls. Sprinkle with a mix of white and black sesame seeds. You can serve it warm right away or chill it in the fridge if you prefer it cold.
- Before serving, you can decorate the dessert with mango slices or other favorite fruit.
Storage
Deser przechowuj w lodówce w przykrytych miseczkach do 3 dni. Przed podaniem możesz go delikatnie podgrzać z odrobiną wody lub mleka, jeśli zbytnio zgęstnieje.
