Chinese Sticky Rice Dessert with Coconut Milk and Sesame Recipe
This simple dessert made from sticky rice cooked in coconut milk with toasted sesame seeds is popular in southern China as a sweet way to end a meal. It’s a bit like rice pudding, but thicker, creamier, and fragrant with coconut. Perfect for a cool evening or as a sweet snack with tea.
Desserts made with glutinous rice and coconut milk are popular in southern China and in the cuisines of neighboring Southeast Asian countries. They’re often served with seasonal fruit such as mango or durian, either warm or chilled, as the final course of a meal.
A comforting, creamy Chinese-style dessert that combines the chewiness of sticky rice with the richness of coconut milk and the nutty aroma of toasted sesame. It’s simple to make yet feels special and exotic, and can be served both warm and chilled.
Why this version works
- Thoroughly rinsing the rice gives a thick but not compact dessert, without a floury film on the tongue.
- A mix of coconut milk and water delivers a pronounced coconut flavor without heavy greasiness.
- Toasted white and black sesame seeds add aroma and crunch to the smooth, stretchy base.
Chef's tips
Use true glutinous (sticky) rice if you can find it – it gives the best, almost mochi-like texture. Stir the rice regularly while it cooks on low heat to prevent sticking and to help it release starch for a creamier consistency. Adjust the sweetness at the end, as the flavor intensifies slightly as the dessert cools.
How to serve
Serve in small bowls or cups, topped with a generous sprinkle of toasted sesame seeds. For a more elaborate version, add fresh mango slices, lychees, or other tropical fruit. It pairs beautifully with unsweetened green or jasmine tea to balance the richness.
Watch out for
- Don’t suddenly increase the heat, because glutinous rice catches on the bottom quickly and turns bitter.
- Don’t leave the pot without stirring for longer than 2–3 minutes toward the end of cooking.
Substitutions
- You can replace glutinous rice with sushi rice, but the dessert will be a bit less stretchy.
- You can swap white sugar for cane sugar, which will add a light caramel note.
Ingredients
- sticky rice (for sushi or Asian glutinous rice) you can use regular short‑grain rice, but the texture will be a bit different - 200 g
- coconut milk well shaken - 400 ml
- water - 200 ml
- sugar about 4 tablespoons, amount to taste - 60 g
- salt enhances the flavor - 1 pinch
- white sesame seeds toasted in a dry pan - 2 tablespoon
- black sesame seeds optional, for color - 1 tablespoon
- vanilla or vanilla sugar optional - 0.5 teaspoon
- slices of fresh mango or other fruit optional, for serving
Preparation
- Pour the rice into a bowl, cover with cold water, stir with your hand and pour off the cloudy water. Rinse 4–5 times, until the water is almost clear and the grains are less sticky. Drain thoroughly in a sieve and leave for 5 minutes so the excess water can drip off.
- Pour the coconut milk and water into a heavy‑bottomed pot, add the rice and a pinch of salt. Stir and heat over medium heat, stirring every minute, until the liquid is hot and small bubbles appear around the edges without a vigorous boil.
- When the liquid starts to simmer gently, reduce the heat to very low and cover the pot with the lid slightly ajar. Cook for 20–25 minutes, stirring every 2–3 minutes and scraping the bottom – the mixture should gradually thicken and the grains should soften.
- Add the sugar and vanilla and mix thoroughly. Cook uncovered for another 3–5 minutes over low heat, stirring the bottom all the time. The dessert is ready when it’s as thick as a very thick pudding and, when you drag a spoon through it, the bottom of the pot stays visible for 1–2 seconds.
- If you see that the liquid has evaporated but the centers of the grains are still slightly firm, add 2–3 tablespoons of water at a time. The mixture should only bubble gently; if it starts boiling vigorously, immediately reduce the heat because the rice burns easily.
- While the rice is cooking, toast the sesame: scatter the white and black sesame seeds in a dry, heated pan. Toast for 2–3 minutes over medium heat, shaking the pan often, until they smell intense, individual seeds start to “jump,” and the white sesame turns lightly golden.
- Transfer the hot dessert to small bowls or dessert glasses, leaving room for fruit. Smooth the surface with a spoon – the mixture should be thick enough that the spoon leaves a clear trail that slowly closes up.
- Sprinkle the top with the toasted sesame mixture, reserving some to add later if you plan to chill the dessert. Serve immediately while warm, or let it cool and then chill in the fridge for at least 1 hour, until it sets like pudding.
- Just before serving, add slices of fresh mango or other fruit – they should sit on the surface without sinking, which means the dessert has set properly.
Storage
No storage information available for this dish.
This dessert is a lovely twist if you enjoy classic rice pudding but want something a bit more fragrant and silky. The combination of coconut and sesame makes the kitchen smell amazing, and it’s one of those simple recipes that feels very soothing on a chilly evening.
