The gooey balls of black rice with chestnuts are soaked in sweet coconut milk and decorated with colorful strawberries, kiwis and mangos. This is a sweet and healthy dessert that will bring you the happiness of summer.
Black rice with coconut milk and fruits is one of my favorites from the Hong Kong dessert shop – Honeymoon Dessert. It was originally a Thai dessert, but quite a lot of stores from Hong Kong and Taiwan have adopted it. The original name of the dessert is “Mango black rice sweet in the snow”. As its name suggests, the dessert is made from steamed black rice and is served with mango and coconut milk. The black rice is mixed with sugar. It’s sweet, gooey, and has a nice fragrance of grain. While the coconut milk and fruits are quite light, the rice ball makes this a pleasantly filling dessert.
I really love the mouthfeel of glutinous rice with coconut milk, so I decided to replicate the recipe at home. The cooking process was surprisingly easy, which makes me wonder why I ever wanted to pay five times the cost to have this dessert in a crowded shop.
To cook this, you will need black rice. Black rice has a texture that is between glutinous rice and brown rice. The cooked rice has deep purple color, a spongy and sticky texture, and a nutty flavor.
You can cook black rice in a rice cooker the same way you would cook white rice. Some recipes claim you should always soak the rice overnight before cooking. If you do this, the cooked black rice will have a very soft texture. However, I prefer my rice a bit chewy, like properly cooked risotto, so I always cook it directly without soaking. It’s a time-saver, too!
If you don’t have a rice cooker, no worries! You can refer to this article on how to prepare black rice without a rice cooker.
Although the recipe below is for a cold dessert, you can easily turn it into a warm dessert, too. This is especially satisfying on a cold winter day. Instead of blending the coconut milk and ice cubes in a food processor, boil 1 can coconut milk with 2 tablespoons of sugar and 1 cup of water in a small pot until the sugar is dissolved and the coconut milk is warm. If you cannot get fresh fruits, you can use canned fruits instead. This way, you can enjoy this dessert any time of year. Sound easy enough?
Hope you all enjoy this simple dessert and have a sweet week ahead!
- 150 grams (5 ounces) black rice
- (optional) 8 cooked chestnuts
- 4 tablespoons sugar
- 1 can (270 milliliter / 9 ounces) coconut milk
- 10 ice cubes (*see footnote 1)
- 2 small mangos, cubed (*see footnote 2)
- 8 strawberries, sliced
- 4 kiwis, sliced
- Rinse and drain black rice. Put rice into a rice cooker, add 300 milliliters (10 ounces) water, and proceed to cook it as you would cook white rice.
- After the rice is cooked, transfer it to a large bowl. Add 2 tablespoons of sugar and mix well (You can sweeten according to your preference by using more or less sugar). Use a pestle or muddle to crush and grind the rice until it becomes sticky and easy to shape. Set aside to cool.
- Combine coconut milk, ice cubes and the remaining 2 tablespoons of sugar in a food processor (or blender) and mix until the ice is blended well (In a hot summer day, I intentionally leave some shaved ice pieces to increase a cool mouthfeel). Divide the coconut milk evenly among 4 small bowls.
- Use an ice cream scoop to shape the black rice into balls. Add one ball of rice to each bowl of coconut milk.
- Garnish with sliced fruits and serve immediately.
(2) You can use whichever fruits you prefer. Tropical fruits work better. Add one type of fruit for convenience, or multiple types for a fancier and more colorful dessert.
The nutrition facts are calculated based on 1 of the 4 serves generated from the recipe.