Chinese Sticky Rice Dessert with Nuts and Dried Fruit Recipe
A sweet sticky rice dessert with nuts and dried fruit is the Chinese version of “sweet rice”, often served during holidays and family gatherings. It’s thick, slightly caramel-like and very filling – a bit like a cross between rice pudding and a fruit-and-nut cake, just without baking.
This dessert combines the comforting texture of sticky rice with the richness of nuts and dried fruit, creating a no-bake treat that feels festive yet is simple to prepare. The slightly caramelised syrup binds everything together into a sliceable, shareable sweet that’s perfect for celebrations.
Chef's tips
Use good-quality sticky rice so the grains hold together without turning mushy. Don’t skip rinsing the rice – it removes excess starch and helps achieve the right texture. Adjust the sweetness to your taste by adding more or less sugar and honey, especially if your dried fruit is very sweet.
How to serve
Serve chilled or at cool room temperature, cut into neat slices or bite-sized cubes. Pair with unsweetened green tea, jasmine tea or strong black tea. For a more indulgent version, top with a spoonful of lightly whipped cream or a drizzle of thick coconut milk.
Ingredients
- sticky rice (for sushi or Asian glutinous rice) rinsed - 250 g
- water for cooking the rice - 350 ml
- sugar or to taste - 70 g
- honey optional, for aroma - 1 tablespoon
- raisins or other dried fruit e.g. cranberries, chopped dates - 60 g
- walnuts or cashews roughly chopped - 50 g
- butter or coconut oil - 20 g
- salt - 1 pinch
- candied orange peel optional, finely chopped - 20 g
- milk for drizzling when serving, optional - 100 ml
Preparation
- Rinse the sticky rice several times in cold water until the water is almost clear. Drain in a sieve.
- Transfer the rice to a pot, pour in the measured water and add a pinch of salt. Cover, bring to a boil, then reduce the heat to low and cook for 15–18 minutes, until the rice absorbs the water and is very soft.
- Turn off the heat and leave the rice covered for another 10 minutes to finish steaming.
- Meanwhile, in a small saucepan or on a frying pan, melt the butter or coconut oil over low heat. Add the sugar and honey and heat for 2–3 minutes, stirring, until the sugar dissolves and a thick, glossy syrup forms.
- Add the raisins (or other dried fruit), chopped nuts and orange peel, if using, to the syrup. Heat for another 1–2 minutes until the fruit softens slightly.
- Transfer the cooked rice to a large bowl. Pour in the hot syrup with the dried fruit and nuts and mix thoroughly with a spoon until everything is evenly combined. The mixture will be thick and sticky.
- Line a small tin (e.g. a loaf tin or a small round bowl) with cling film or lightly grease it with oil. Spoon in the rice mixture, pressing it down firmly with a spoon so there are no air pockets.
- Leave the dessert to cool to room temperature, then place it in the fridge for at least 1–2 hours to set well.
- Before serving, remove the dessert from the tin and cut into slices or cubes. You can drizzle each portion with a little coconut milk or regular milk to make it creamier.
Storage
Deser przechowuj w lodówce, szczelnie przykryty, do 4 dni. Możesz go też zamrozić w porcjach na do 2 miesięcy. Przed jedzeniem wyjmij z lodówki na 15–20 minut, żeby nie był lodowato zimny.
