Chinese Sticky Rice Dessert with Dates and Walnuts Recipe
This dessert made with sticky rice, dates, and walnuts is a bit like rice pudding, but in a baked, firmer version. In China, similar sweet rice casseroles appear around holidays – they’re filling, lightly caramelized, and taste great both warm and cold.
A simple, homely dessert inspired by Chinese sweet rice casseroles: naturally sweet from dates, with a caramel note from baking and a pleasant crunch from walnuts. It’s filling, easy to portion, and works both as a warm comfort dessert and as a chilled snack.
Chef's tips
Don’t overcook the rice at the first stage – it should be soft and have absorbed the water, but not mushy. Press the mixture firmly into the dish so the dessert holds together well after baking and cooling. Adjust the sweetness to your taste, especially if your dates are very sweet.
How to serve
Serve on its own, with yogurt or coconut cream, or with a scoop of vanilla ice cream for a more indulgent version. A sprinkle of extra citrus zest or a drizzle of honey on top just before serving brightens the flavor.
Ingredients
- sticky rice (for sushi or Asian glutinous rice) - 250 g
- water for cooking the rice - 350 ml
- dried pitted dates - 120 g
- walnuts chopped - 60 g
- sugar about 4 tablespoons, amount to taste - 60 g
- honey optional, for deeper flavor - 2 tablespoons
- oil for greasing the dish and the top - 2 tablespoons
- pinch of salt - 1 pinch
- water or milk (dairy or plant-based) for the rice mixture - 80 ml
- grated orange or lemon zest optional - 1 teaspoon
Preparation
- Rinse the sticky rice several times in cold water until the water is almost clear. Drain in a sieve.
- In a pot, combine the rice with 350 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for 15–18 minutes, until the rice absorbs the water and is soft. Remove from the heat and leave covered for 10 minutes.
- Meanwhile, cut the dates into small pieces. Roughly chop the walnuts. If you like, you can briefly toast them in a dry pan to make them more aromatic.
- Preheat the oven to 180°C (top and bottom heat). Grease a small baking dish (about 20×20 cm or similar) with 1 tablespoon of oil or butter.
- Add the sugar, honey, 80 ml of water or milk, and the optional grated orange or lemon zest to the warm rice. Mix thoroughly until the sugar dissolves and the mixture is sticky and uniform.
- Add the chopped dates and most of the walnuts (reserve some for sprinkling on top). Gently mix to distribute the add-ins evenly throughout the rice.
- Transfer the rice mixture to the prepared baking dish. Spread it out evenly and press down lightly with a spoon so the surface is level and compact.
- Brush the top with a thin layer of oil or butter (about 1 tablespoon) and sprinkle with the remaining walnuts.
- Place the dish in the preheated oven and bake for 25–30 minutes, until the top is lightly browned and the edges start to pull away slightly from the sides of the dish.
- Remove the dessert from the oven and let it cool for at least 15 minutes so it firms up slightly. It will be much easier to cut into portions.
- Serve warm or at room temperature, cut into squares or diamonds. You can drizzle a little honey over the top before serving.
Storage
Deser przechowuj w lodówce, szczelnie przykryty, do 4 dni. Podgrzewaj krótko w mikrofalówce lub piekarniku, aby był znów miękki. Możesz też zamrozić porcje do 2 miesięcy i rozmrażać w lodówce.
