Thai Black Sticky Rice Dessert

The sweet, exotic aroma of Thai Black Sticky Rice Dessert is like a warm embrace on a cold day, comforting and satisfying. My taste buds have been yearning for something new, something exciting, and this dessert is the answer to my prayers.

With some tender loving care and planning, these sweets are rather simple to prepare! Such that an entire city was fooled for a short time! Plus, I can’t believe we waited this long when so much delicious summer fruit was available.

Keep going with these imitation Honeymoon desserts!

Ingredients:

For the Black Sticky Rice:

• 1 cup of Thai black sticky rice
• 2 1/4 cup of water
• 3 tbsp. of coconut milk
• 2 tbsp. of sugar

For the Mango Version:

• 1/3 cup of condensed milk
• 2 tbsp. of milk
• 1/4 tsp. of vanilla extract
• 2 pcs. of ripe mangos (peeled and diced)
• 1 cup of shaved ice
• vanilla ice cream

For the Blueberry Version:

• 1 cup of ice
• 1 cup of milk
• 1/4 cup of condensed milk
• 1/4 tsp. of vanilla extract
• blueberry ice cream
• 1 cup of blueberries

Instructions:

1. Soak the Thai black rice in 2 and a quarter cups of water for 12 hours. Add the rice, the water it was soaking in, the coconut milk, and the sugar to a rice cooker. Get the rice cooker going, then stir in the ingredients. Wait for it to cool down after cooking.
2. Mix the condensed milk, milk, and vanilla extract for the mango dessert. Put shaved ice and diced mango in two bowls, then spoon some sticky rice. To finish, add a dollop of vanilla ice cream to each bowl and drizzle on some of the vanilla sauce. Try layering the ingredients in the glass to make it more visually appealing.

Blend the blueberries, ice, condensed milk, and vanilla extract in a blender until smooth. Split the contents of the bowl in half. Put some sticky rice in each bowl and top it with blueberry ice cream (vanilla ice cream, if you prefer) and a few blueberries.