Burmese Black Sticky Rice Pudding (Kao Niaw Dam)
A naturally gluten-free, sweet and creamy dessert suitable for breakfast, made with black sticky rice, coconut milk, and palm sugar.
10m prep + 45m cook4 servings
Contains sesameWHEAT-free
350 cal|5g protein|60g carbs|10g fat|3g fiber
Ingredients
- 1 cup Black Sticky Rice
- 4 cups Water
- 1 can (13.5 oz) Coconut Milk
- 1/2 cup Palm Sugar
- 1/4 tsp Salt
- 1 tbsp Sesame Seeds
Instructions
- 1Rinse the black sticky rice under cold water until the water runs clear.
- 2In a pot, combine the black sticky rice and water. Bring to a boil, then reduce heat to low and simmer for about 40-45 minutes, or until the rice is soft and the mixture has thickened.
- 3Add coconut milk, palm sugar, and salt to the pot. Stir well and simmer for another 5-10 minutes, until the sugar is dissolved and the pudding is creamy.
- 4Serve warm or cold, garnished with toasted sesame seeds.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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