Pudding MY Other Dessert recipes to rest with this Coconut Black Rice Pudding
PUDDING MY OTHER Dessert recipes to rest with this Coconut Black Rice Pudding is a medium Chinese recipe that serves 2. 520 calories per serving. Recipe by Yeung Man Cooking on YouTube.
Prep: 20 min | Cook: 1 hr 15 min | Total: 1 hr 45 min
Cost: $4.55 total, $2.28 per serving
Ingredients
- 0.5 cup Black Rice (Rinse 2-3 times to remove excess starch; can substitute short‑grain rice for a less dramatic color)
- 2 cup Water (Tap water)
- 1.5 cup Full-Fat Coconut Milk (Shake can before opening; use canned full‑fat for richness)
- 3 tablespoon Cane Sugar (Granulated; can adjust to taste)
- 1 pinch Salt (Fine sea salt)
- 2 teaspoon Vanilla Extract (Pure vanilla extract)
- 0.5 cup Taro (Peeled and cut into small cubes; about half a cup of cubed taro)
- 1 medium Ripe Mango (Peeled and diced for topping)
Instructions
Rinse the Black Rice
Place the black rice in a fine mesh sieve and rinse under cold running water, stirring with your hand. Drain and repeat 2‑3 times until the water runs clear.
Time: PT5M
Prep the Taro
Trim the ends off the taro, peel with a vegetable peeler or knife, then cut into small ½‑inch cubes. Measure out about ½ cup of cubed taro.
Time: PT5M
Dice the Mango
Peel the ripe mango, cut the flesh away from the pit, and dice into bite‑size pieces for topping.
Time: PT5M
Combine Rice, Liquids, and Flavorings
In the saucepan, combine the rinsed black rice, water, coconut milk, cane sugar, pinch of salt, and vanilla extract. Stir to dissolve the sugar.
Time: PT5M
Temperature: medium heat
Simmer the Pudding with Taro
When the mixture reaches a boil, add the cubed taro. Reduce the heat to medium‑low and let it simmer, stirring gently every 10 minutes. Continue for 1 to 1½ hours, or until the rice is tender, the pudding has thickened, and the taro has melted into the mixture.
Time: PT1H15M
Temperature: medium‑low heat
Adjust Sweetness and Consistency
Taste the pudding; add a little more cane sugar if needed. If you prefer a looser texture, stir in a tablespoon of water or extra coconut milk.
Time: PT2M
Cool (Optional)
If serving cold, stir in a handful of ice cubes to bring the temperature down quickly, then remove the ice.
Time: PT2M
Plate and Garnish
Divide the warm (or chilled) pudding into two serving bowls. Top generously with the diced mango and any additional fruit you like.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 5 g
- Carbohydrates
- 80 g
- Fat
- 25 g
- Fiber
- 5 g
Dietary info: vegan, dairy‑free, gluten‑free
Allergens: coconut
Ingredient Substitutions
- Instead of Black Rice: short grain rice, white rice
- Instead of Water: extra coconut milk
- Instead of Full-Fat Coconut Milk: coconut cream diluted with water
- Instead of Cane Sugar: brown sugar, maple syrup (use less)
- Instead of Salt: kosher salt
- Instead of Vanilla Extract: vanilla bean seeds
- Instead of Taro: sweet potato, purple yam
- Instead of Ripe Mango: pineapple, papaya
Equipment Needed
- Saucepan
- Fine Mesh Sieve
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Serving Bowls
Critical Steps — Do Not Skip
- Rinse the black rice thoroughly to remove excess starch.
- Simmer the pudding for the full 1‑1½ hours, stirring regularly to avoid scorching.
- Ensure the taro cubes melt completely into the pudding for a smooth texture.
Chef Tips from the Video
- Using short‑grain rice instead of black rice yields a creamier texture while still providing a pleasant chew.
- A pinch of salt amplifies the sweet and coconut flavors.
- Stir gently with a wooden spoon to avoid breaking the rice grains.
Troubleshooting
Pudding is too watery after the rice is fully cooked.
Continue simmering uncovered, stirring frequently, until the excess liquid evaporates and the pudding thickens.
Pudding becomes too thick and dry.
Stir in a tablespoon or two of water or extra coconut milk to loosen the texture.
Taro pieces remain firm.
Simmer for an additional 10‑15 minutes, ensuring the heat stays low and the mixture is gently bubbling.
Storage
Refrigerator: Store in an airtight container for up to 3‑4 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk if needed.
Freezer: Not recommended; the texture may separate after freezing.
Room temperature: Can sit at room temperature for up to 2 hours; keep covered.
Make-Ahead Tips
- Prepare the pudding up to step 6, then cool to room temperature and refrigerate. Add mango just before serving.
- If making ahead for a cold dessert, chill the pudding thoroughly, then stir in a little coconut milk before plating to restore creaminess.
Frequently Asked Questions
What is the cultural significance and history of Coconut Black Rice Pudding with Taro and Mango in Cantonese cuisine?
Rice puddings have long been a comfort dessert in Cantonese households, often served during festivals or family gatherings. The addition of black rice adds a luxurious appearance, while taro and mango reflect the region’s love for tropical fruits and root vegetables.
What traditional regional variations of black rice pudding exist in Chinese cuisine?
In southern China, black rice pudding is sometimes made with glutinous rice and sweetened red bean paste. In Taiwan, a similar dessert called “black rice milk tea” uses the rice as a base for a drink rather than a thick pudding.
How is Coconut Black Rice Pudding with Taro and Mango traditionally served in Cantonese households?
It is usually served in small porcelain bowls, either warm straight from the stove or chilled after refrigeration. A topping of fresh mango or other seasonal fruit is common to add brightness and contrast.
During which celebrations or occasions is Coconut Black Rice Pudding with Taro and Mango typically enjoyed in Chinese culture?
The dessert appears at Lunar New Year, Mid‑Autumn Festival, and family birthday celebrations because its sweet, creamy texture symbolizes prosperity and togetherness.
What authentic traditional ingredients are essential for Coconut Black Rice Pudding with Taro and Mango, and what are acceptable substitutes?
Authentic ingredients include black glutinous rice, full‑fat coconut milk, fresh taro, and ripe mango. Substitutes can be short‑grain rice for a milder color, sweet potato for taro, and pineapple or papaya for mango without drastically changing the flavor profile.
What other Chinese dishes pair well with Coconut Black Rice Pudding with Taro and Mango?
It pairs nicely with a light tea such as jasmine or oolong, and can be followed by a savory dim sum platter for a balanced meal. Fresh fruit salads or a simple sesame‑seed snap cake also complement the creamy pudding.
What makes Coconut Black Rice Pudding with Taro and Mango special in Chinese dessert cuisine?
The combination of earthy black rice, sweet taro, and bright mango creates a multi‑layered texture and flavor that is both comforting and exotic. The natural sweetness of taro reduces the need for excessive added sugar, making it a healthier indulgence.
What are the most common mistakes to avoid when making Coconut Black Rice Pudding with Taro and Mango at home?
Common errors include under‑rinsing the rice, which makes the pudding gummy; cooking over high heat, which can scorch the coconut milk; and not simmering long enough, resulting in a watery texture. Stirring too aggressively can also break the rice grains.
Why does this Coconut Black Rice Pudding recipe use medium‑low heat for simmering instead of a rapid boil?
Medium‑low heat allows the rice and taro to cook slowly and release their starches evenly, creating a smooth, creamy consistency without the risk of the coconut milk curdling or the bottom burning.
What does the YouTube channel Yeung Man Cooking specialize in?
The YouTube channel Yeung Man Cooking focuses on Asian home‑cooking tutorials, especially Chinese and Cantonese dishes, with an emphasis on clear, step‑by‑step instructions that help viewers cook with confidence.
How does the YouTube channel Yeung Man Cooking's approach to Chinese dessert recipes differ from other cooking channels?
Yeung Man Cooking blends cultural storytelling with practical tips, often highlighting underused ingredients like taro and black rice. The channel prioritizes simplicity, ingredient accessibility, and visual presentation, making traditional desserts approachable for home cooks worldwide.
Last updated: August 22, 2026
