• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Bloglovin
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Sticky Black and White Rice with Brandy Coconut

    16 November, 2010 by Kip 1 Comment

    sticky rice with candied coconut

    I'm a big fan of Thai style coconut based puddings, and also quite keen on sticky rice. Luckily my partner isn't a fan, so that means more for me.

    Recipe Notes

    • Don't forget the salt. No, really, it adds an important component to coconut based Thai sweets. Try the coconut milk both before and after it's added, and you'll notice the difference.
    • As with most Thai desserts this will be better if you use fresh home made coconut milk and grated coconut meat, but failing this use something high fat out of a tin and unsweetened dessicated coconut.
    • No black sticky rice? Use all white if you want. Why the combo here? It's a bit of a hack to make cheaper black sticky rice because the white rice will absorb some colour while the rices are soaked together, so you end up with deep purple coloured rice.
    • Don't know how to cook sticky rice? Have a look at my Thai rice primer.

    Brandy Coconut with Sticky Thai Black and White Rice

    Serves two
    • Coconut Rice Ingredients
      • ¼ cup each black and white sticky rice
      • 3-4 tablespoon palm sugar
      • 120ml (½ cup) thick coconut milk (use ⅔ cup if you like it soupier. Is that a word?)
      • ¼ teaspoon vanilla extract
      • pinch or two of salt
    • Brandy Coconut Ingredients
      • ½ fresh grated coconut
      • 2 tablespoon palm sugar
      • ⅕ tablespoon water
      • 1 tablespoon brandy
      • pinch of salt
    • Directions/Method
      1. Soak the rice together overnight in enough water to cover. The next day strain the rice and place in a square of muslin or thick cheesecloth and steam for 15-20 minutes.
      2. While the rice is steaming, make the brandy coconut. Heat the water and sugar in a small saucepan until the sugar is dissolved. Add the rest of the ingredients and cook for 5-10 minutes, until the liquid is dried up. Set aside.
      3. Combine all of the ingredients for the coconut rice in a saucepan and heat, again just to melt the sugar. Do not boil or the coconut milk may curdle.
      4. When the rice is finished, add it to the hot coconut milk. The rice will soak in some of the milk (but it'll still be a little soupy). Spoon into two bowls, top with the brandy sugared coconut, and drizzle with additional coconut milk if desired.
      5. Refrigerate and serve cold.
    « Thai Vegan Pineapple Fried Rice (Kippy Fried Rice!)
    Chamkar, Siem Reap: Good Enough for 3 Meals in a Row »

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below.

    Comments

    1. sarahcaroline

      November 16, 2010 at 6:34 pm

      You're so right about the salt; it really makes a world of difference. I'm loving your theme for MoFo!

      Reply
    2. I reserve the right to improve malicious and trollish comments.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai winged bean salad (yam tua pu)
    • Korean Braised Tofu (Dubu Jorim)
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London. Next events are May 6, 7, and 13. Book tickets here.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussion veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    Follow me on Bloglovin

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook