This rice pudding-cake is made from black sticky rice, it is a variation of the traditional black rice pudding, and gives me an excuse to layer young coconut in, one of my favorite dessert ingredients.

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This is a sweet rice dish with a savoury pork hair garnish, very typical of the sweet/salt contrasts in Thai cuisine. However, you can omit the pork hair if you wish and eat it as a sweet dessert. You can also stir the pork hair into the egg topping if you prefer, I like to just add a lock of pork hair for the intense savoury taste followed by the sweetness of the pudding.

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This is the Thai version of rice pudding made with black sticky rice and coconut milk. I like to serve it, as in the photograph above, by pressing the rice into a decorative mould and pouring the coconut milk over the top. But you can also just spoon it into a bowl and pour the coconut over it.

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