Filipino Black Sticky Rice Recipe: Chewy Coconut-Infused Dessert Delight

This traditional Filipino dessert transforms humble black rice into a luxurious, chewy treat that’s both comforting and exotic.

Slow-cooked with coconut milk and a touch of sugar, it achieves a rich, creamy texture with a naturally deep purple hue. The result is a warm, fragrant pudding that’s traditionally served with latik or fresh mango slices.

Ingredients for Filipino Black Sticky Rice

Transform simple black glutinous rice into this rich coconut dessert with authentic Filipino flavors.

The black glutinous rice is non-negotiable here. Asian markets or specialty grocers will have it—look for the deep purple-black grains, not regular black rice. Brands like Thai Choice or Bob’s Red Mill are reliable. Full-fat coconut milk is essential for that creamy texture (light versions won’t deliver the same richness). Pandan leaves add authentic fragrance, but don’t stress—most Western markets don’t carry them.

No coconut sugar? Brown sugar works perfectly (1:1 ratio). Can’t find fresh mango? Ripe bananas or pineapple make great alternatives. For the latik topping, you can use store-bought coconut cream and reduce it yourself. If you’re skipping the latik entirely, a drizzle of maple syrup adds a nice touch. The rice soaks up liquid differently, so check consistency at the 30-minute mark.

This keeps beautifully in the fridge for up to 5 days—the flavors actually deepen overnight. Store in an airtight container. The latik can be made ahead and reheated gently. For freezing, portion into containers and thaw in the fridge before reheating with a splash of coconut milk.

Step-by-Step Instructions for Filipino Black Sticky Rice

Master this traditional technique for perfectly chewy rice with rich coconut flavor every time.

Step 1: Rinse and Soak the Black Glutinous Rice

Place the 1 cup Black Glutinous Rice in a fine-mesh strainer and rinse under cold running water until the water runs completely clear. This removes excess starch that could make your final dish gummy rather than pleasantly chewy.

Transfer the rinsed rice to a bowl and cover with 2 cups Water. Let it soak for at least 4 hours or overnight. Soaking softens the grains significantly, reducing cooking time and ensuring even tenderness throughout each bite.

Step 2: Cook the Rice with Coconut Milk and Aromatics

Drain the soaked rice and transfer it to a medium saucepan. Add the 2 cups Coconut Milk, 2 cups Water, 2 whole Pandan Leaves, 0.25 tsp Salt, and 0.5 cup Coconut Sugar. The pandan leaves infuse a subtle floral aroma that defines authentic Filipino flavor.

Bring the mixture to a boil over medium-high heat, then reduce to low heat and cover. Simmer for 45-50 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed. The grains should be soft with a slight chew, not mushy.

Step 3: Stir in Vanilla and Prepare the Latik Topping

Once the rice reaches your desired tenderness, remove the saucepan from heat. Stir in the 1 tsp Vanilla Extract to add a warm, aromatic depth to the coconut base. The vanilla enhances the natural sweetness without overpowering the dish.

While the rice rests, prepare the latik topping. In a small saucepan, combine the 0.5 cup Coconut Cream and 2 tbsp Palm Sugar. Cook over medium heat for 8-10 minutes, stirring frequently, until the mixture thickens and develops a caramel-like consistency with a deep golden color.

Step 4: Serve Warm with Fresh Mango and Latik

Spoon the warm black sticky rice into serving bowls. The rice should have a glossy sheen from the coconut milk and maintain distinct grains. Top each serving with sliced 1 whole Fresh Mango—its bright, tangy sweetness contrasts beautifully with the rich, chewy rice.

Drizzle generously with the prepared latik topping. The caramelized coconut cream adds a luxurious, slightly crunchy finish that elevates the dish from simple to extraordinary. Serve immediately while warm for the best texture and flavor experience.

Dietary Considerations for This filipino black sticky rice

Vegan Friendly

This dish is naturally 100% plant-based, using only coconut milk, rice, and natural sweeteners. No animal products are used in traditional preparations, making it perfect for vegan diets. I love that it delivers such rich flavors without any dairy or eggs. 🌱

Gluten-Free Naturally

The black glutinous rice contains no gluten despite its name. All other ingredients—coconut milk, sugar, pandan, and mango—are also gluten-free. Just ensure your coconut milk brand is certified gluten-free to avoid cross-contamination.

Nut Allergy Note

While coconut is technically a fruit, the FDA classifies it as a tree nut. Those with tree nut allergies should exercise caution. For nut-free versions, substitute coconut milk with oat milk and use maple syrup instead of latik.

Sugar Variations

For low-glycemic diets, replace coconut sugar with monk fruit sweetener or erythritol in a 1:1 ratio. The texture remains identical, though the caramel notes in latik may be less pronounced. I find Swerve works particularly well here.

Diabetic Considerations

One serving contains about 45g net carbs, primarily from the rice and sugar. To reduce this, cut the sugar by half and use cauliflower rice for part of the black rice. The coconut milk adds healthy fats that help balance blood sugar response.

Frequently Asked Questions