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.

Ingredients
100 gms Black Sticky Rice
70 gms Sugar
220 ml Coconut Milk
1/2 Teaspoon Salt
Young Coconut Meat

Preparation
1. Soak the black sticky rice in water overnight.
2. Steam for 25 minutes, I place foil in a Chinese steamer, pierce some holes in it, then place the rice on top.
3. In a saucepan, place the coconut milk, sugar, and salt and steamed rice.
4. Heat and stir over a low heat until the liquid has dried off and the rice is very thick.
5. Place in a box in the fridge to set, I use a small non stick loaf tin.
6. The rice will form a solid loaf, you can then slice it, and layer it with young coconut

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.

Ingredients  for Base
200 gms Black Sticky Rice
1 Tablespoons Corn Flour
200 ml Water
1 Teaspoon Salt
2 Tablespoons Sugar

Ingredients  for The Topping
4 Eggs
4 Tablespoons Coconut Milk
150 gms Sugar
Golden Pork Hair

Preparation
1. Soak the black sticky rice overnight, then cook it by steaming for 10 minutes.
2. Place the rice into a saucepan, add the water and boil for 10 minutes, this will soften the rice. You can boil longer if you want softer rice. Add salt, sugar. Finally mix the corn flour with a little water and stir it in, heat until the mixture thickens, then leave to cool. You can spoon this into bowls, or I like to spoon it into moulds and place it in the fridge.
3. To make the topping, whip the eggs with the sugar and coconut milk.
4. Pour into bowls suitable for steaming, then steam in a chinese steamer for 5-10 minutes until cooked.
5. To serve, spoon some of the egg pudding over the rice, and add a lock of pork hair to garnish.

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.

Ingredients
150 gms Black Sticky Rice
250 ml Water
2 Tablespoons Sugar
1 Tablespoon Corn Flour or Cassava Starch
1/4 Teaspoon Salt
100 ml Coconut Milk

Preparation
1. Soak the sticky rice in water overnight.
2. Drain and rince twice.
3. Steam for 15 minutes in a Thai rice steamer.
4. Place into a saucepan with the water, and boil for 12-15 minutes until the rice is soft.
5. Stir in the sugar and salt, mix the corn flour with a little water and stir that in to thicken the rice.
6. Continue heating and stirring the rice until it is thick, then spoon it into the moulds, or simply spoon into bowls.
7. Turn the moulds out onto plates.
8. Warm the coconut milk through and pour a little over the rice