There’s a delightful harmony in this dessert – sweet, chewy yet soft, with the richness of coconut milk combining beautifully with creamy Greek yoghurt. This Vietnamese black glutinous rice pudding, known as sua chua nep cam, has become such a hit in our family that I’ve been asked to make it every weekend for weeks now.
A nostalgic taste of Hanoi
Growing up in Hanoi, this dessert takes me back to my school days. After classes, my friends and I would often stop by one of the little dessert stalls near our school or the local wet market to enjoy a cool bowl of this sticky black rice treat.
Fast forward to my life in the UK, it’s become a beloved dessert in our home. While traditionally served cold, I’ve discovered that it’s equally delicious slightly warm – perfect for those times when my boys simply can’t wait for it to cool down.
This pudding is now widely available in Vietnamese supermarkets, conveniently sold in chilled plastic cups. Its popularity has even made its way to Asian supermarkets here in the UK, where you can find it ready-made. But there’s something so special about making it at home.
As someone who loves recreating dishes from restaurants or markets, I started experimenting with recipes until I found my perfect version. My little twist? Adding coconut milk for extra thickness. Most of recipes I’ve seen include pandan leaves for fragrance, but I prefer letting the natural aroma of black glutinous rice shine. Don’t get me wrong – I love pandas in other dishes, but for this one, simplicity wins without sacrificing flavour.
What you’ll need
The star of this dish is black glutinous rice. Native to Vietnam’s northern mountains, this rice is not just flavourful but also packed with nutrients. It’s known as a healthier option for your heart, blood and diet. You can read more about health benefits of black glutinous rice here.
And of course, you would also need salt, sugar, coconut and yoghurt. 5 ingredients in total!
How to make black glutinous rice pudding
1. Prepare the rice
Start by soaking the black glutinous rice in water for 3-4 hours. While you can skip this step, soaking reduces cooking time by 10-15 minutes and ensures the rice cooks evenly.
2. Cook the rice
Rinse the soaked rice and add it to a pot with water and a pinch of salt. Bring to a boil, then reduce the heat to a simmer. Stir occasionally to prevent sticking the bottom of the pot, and let it cook for about 30 minutes or until the rice is tender and thickened.
3. Add coconut milk and sweeten
Once the rice is fully cooked, stir in coconut milk and sugar over low heat until dissolved. This step adds a velvety richness to the pudding.
4. Cool and assemble
Let the rice cool completely if you prefer a cold dessert, or serve it slightly warm for a comforting treat. To assemble, layer the pudding in a bowl with Greek yoghurt. I like to go half-and-half, but if you’ve got a sweet tooth like my sons, a bit more rice than yoghurt is perfection!
A dessert worth sharing
This Vietnamese black glutinous rice pudding is more than just a dessert for me; it’s a comforting reminder of my hometown – Hanoi. Made with nutrient-rich black glutinous rice, gently cooked to a tender, chewy perfection, and enhanced with the velvety richness of coconut milk and Greek yoghurt, this pudding is a true treat for senses. Whether served cool for a refreshing treat or slightly warm for a comforting dessert, this dish is simple yet indulgent – a taste of Vietnam that’s easy to recreate at home.
Vietnamese Black Glutinous Rice Pudding – A Family Favourite
Description
A creamy, chewy Vietnamese dessert made with black glutinous rice, coconut milk and yoghurt. Perfect served warm or chilled, it's a delightful blend of textures and flavours.
Vietnamese Black Glutinous Pudding with Yoghurt
Instructions
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Soak the rice
Soak the rice in water for 3-4 hours. If you're short on time, you can skip soaking, but it may add 10-15 minutes to the cooking time.
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Cook the rice
Drain the soaked rice and add it to a pot with 1.5 litres of water and a pinch of salt. Bring to a boil, then lower the heat to simmer. Cook for about 30 minutes, stirring occasionally to prevent sticking, until the rice becomes tender and thickens.
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Add coconut milk and sugar
Stir in coconut milk and sugar. Continue to cook over low heat, stirring gently until the sugar dissolves completely. Turn off the heat.
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Cool the pudding
Let the rice cool. You can serve it warm if preferred or allow it to cool completely for a chilled version.
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Assemble the dessert
Layer Greek yoghurt in a bowl or a dessert glass and top it with an equal amount of the rice pudding. For a sweeter touch, add more pudding than yoghurt.
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Serve
Serve immediately and enjoy this delightful combination of creamy, chewy and rich flavours, either warm or cold.