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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The taro gives a soft bread like texture, the coconut cream a smooth creaminess and the berris give a contrast tartness. I used red berries for this, but sour strawberries or raspberries would also work well.

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Soft, slightly sweet with a slight nutty flavour from the sesame seeds. That’s how I would describe this dessert. The dark yellow pieces in the picture are pieces of jack fruit.

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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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I have two puddings for you today, this is yellow soya in a sticky sauce. Normally served with coconut milk, but for extra richness you can do what I’ve done for the photograph and add a spoonful of coconut cream (the rich top layer of the coconut milk) instead.

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We eat a lot of vegetables in desserts in Thailand, including potato. The starch in potato tastes sweet when eaten, enzymes in your mouth break the starch into sugars, so it’s not such an unusual thing to have for a dessert.

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