Chinese Steamed Sticky Rice Dessert with Coconut and Pineapple Recipe
A sweet dessert made from sticky rice steamed with shredded coconut and pineapple pieces. In China, sticky rice often appears in sweet snacks for holidays and family celebrations. This dessert is a bit like rice pudding, but more springy in texture and fragrant with coconut and tropical fruit.
This dessert combines the comforting creaminess of rice pudding with the unique chewy texture of Chinese sticky rice. Steaming instead of boiling keeps the grains distinct yet tender, while coconut and pineapple give it a fragrant, tropical character that feels both festive and light.
Chef's tips
Soaking the rice is crucial for the right texture—don’t skip this step if you want it properly sticky and evenly cooked. If using canned pineapple, drain it well so the dessert doesn’t become watery. Wrapping the lid with a cloth really helps avoid water droplets making the surface soggy.
How to serve
Serve it family-style in the dish it was steamed in, or let it cool more fully and cut into neat squares for a buffet or party. A sprinkle of extra shredded coconut or a few mint leaves on top makes it look more festive.
Ingredients
- sticky rice (for sushi or Asian sticky rice) - 250 g
- coconut milk - 250 ml
- water - 150 ml
- sugar - 60 g
- salt - 1 pinch
- shredded coconut - 40 g
- fresh or canned pineapple - 150 g
- oil - 1 teaspoon
- honey or maple syrup - 1 tablespoon
Preparation
- Rinse the sticky rice several times in a sieve until the water is almost clear. Then cover it with cold water in a bowl and leave to soak for at least 2 hours, preferably overnight. If you are short on time, soak it for at least 30 minutes – it will be a bit less sticky but still good.
- After soaking, drain the rice in a sieve.
- In a bowl, mix the coconut milk, water, sugar, a pinch of salt and shredded coconut. Stir until the sugar dissolves.
- Add the drained rice to the coconut mixture and mix thoroughly so that every grain is coated with the liquid.
- Lightly grease an ovenproof dish or metal bowl that fits into your steamer pot with a thin layer of oil. Transfer the rice with coconut milk into it and smooth the surface.
- Fill a steamer pot or a large pot with a metal steaming basket with water to a height of about 2–3 cm. Bring the water to a boil.
- Place the dish with the rice on the steaming basket. Cover with a lid (if you can, wrap the lid with a cloth so that condensation does not drip onto the dessert) and steam for 30–35 minutes over medium heat. Every 10–15 minutes check if there is still water in the pot and, if needed, top up with boiling water.
- After 30 minutes, check the rice: it should be soft and sticky, with most of the liquid absorbed. If it is still firm, steam for another 5–10 minutes.
- When the rice is ready, remove the dish from the pot and set aside for 10 minutes to cool slightly and firm up.
- Spread the diced pineapple evenly over the top. You can gently press the pieces into the rice so they stay in place.
- Before serving, you can drizzle the dessert with a thin stream of honey or maple syrup for extra sweetness. Serve warm or at room temperature, cutting into squares or scooping with a spoon.
Storage
Deser przechowuj w lodówce do 3 dni, przykryty folią, aby nie wysychał. Podgrzewaj na parze lub w kuchence mikrofalowej, dodając w razie potrzeby odrobinę mleka kokosowego. Możesz też zamrozić porcje – po rozmrożeniu ryż będzie nieco bardziej zbity, ale nadal smaczny.
