Burmese Coconut Rice Pudding

Ingredients

While the original Vietnamese Chè lam is a sweet soup made with mung beans, pandan leaves, and coconut milk, the Burmese Coconut Rice Pudding focuses on the creamy goodness of coconut and rice. The Burmese version omits the mung beans and pandan leaves, allowing the coconut and rice to take center stage. Additionally, the Burmese version uses palm sugar instead of regular sugar, adding a unique flavor profile to the dish. We alse have the original recipe for Chè lam, so you can check it out.

• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (100g) palm sugar, grated 1/2 cup (100g) palm sugar, grated
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (20g) toasted coconut flakes, for garnish 1/4 cup (20g) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear.
2. 2.
   In a medium-sized saucepan, combine the rinsed rice, coconut milk, water, palm sugar, and salt.
3. 3.
   Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the palm sugar.
4. 4.
   Reduce the heat to low and simmer the rice pudding, covered, for about 20-25 minutes or until the rice is tender and the mixture has thickened.
5. 5.
   Remove from heat and let the pudding cool slightly.
6. 6.
   Serve the Burmese Coconut Rice Pudding warm or chilled, garnished with toasted coconut flakes.

Treat your ingredients with care...

• Jasmine rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Palm sugar — Grate the palm sugar for easier dissolving in the pudding.

Tips & Tricks

• For a creamier texture, soak the rice in water for 30 minutes before cooking.
• Adjust the sweetness by adding more or less palm sugar according to your preference.
• Experiment with different toppings such as sliced bananas or roasted peanuts for added flavor and texture.
• If you prefer a thinner consistency, add more coconut milk or water while cooking.
• Leftover rice pudding can be refrigerated and enjoyed as a chilled dessert the next day.

Serving advice

Serve the Burmese Coconut Rice Pudding warm for a comforting dessert or chill it in the refrigerator for a refreshing treat on a hot day. It can be enjoyed on its own or paired with a dollop of coconut cream for an extra indulgence.

Presentation advice

Present the Burmese Coconut Rice Pudding in individual bowls or dessert glasses. Sprinkle the toasted coconut flakes on top for an appealing visual contrast. For an elegant touch, garnish with a mint leaf or a sprinkle of ground cinnamon.