Martin Yan's Black Rice Pudding

By Lisa Twang  ,

January 9, 2017

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Give your guests a sweet treat with a hint of Indonesian flavour with this refreshing black rice pudding, as seen in Martin Yan's Asian Favourites on the Asian Food Channel.

  • Prep: 10 mins
  • Cook: 50 mins
  • Yields: 6-8 servings


1 cup black glutinous rice

¾ cup white glutinous rice

2 pandan leaves

2 L water

50 g palm sugar

50 ml warm water

Pinch of salt

1½ cups coconut cream

1 mango, for garnish


1Rinse both the black and white glutinous rice thoroughly under running water and drain. Place rice, pandan leaves and water into the rice cooker to cook.

2Use equal parts palm sugar and warm water to dissolve palm sugar grains. Add a pinch of salt into palm sugar syrup, and stir to combine. When rice pudding is ready, remove pudding from the cooker.

3To serve, swirl coconut cream in pudding. Slice mango, and arrange it around the pudding.

CHEF'S TIP: Serve the pudding at room temperature, with the coconut cream on the side so guests can adjust the amount of creaminess to their liking.