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Black Glutinous Rice and Coconut Milk Dessert Soup #dessertsoup #chinesefood #coconutmilk #blackglutinousrice | The Missing Lokness

Black Glutinous Rice and Coconut Milk Dessert Soup

Course Dessert
Cuisine Chinese, Hong Kong
Keyword black glutinous rice, cantonese, coconut milk, dessert soup
Servings 2 servings
Author Lokness


  • 80 grams black glutinous rice (about ½ cup)
  • cups water
  • 80 – 100 grams rock sugar
  • ¾ cup coconut milk, plus more for garnish


  • Rinse rice 3 times with water. Place the rice in a medium bow and soak in water for 1 hour. Drain.
  • In a medium pot, add 4½ cups water. Bring to a boil over high heat. Once boiling, add rice and cook for 15 minutes, stirring occasionally. Reduce heat to medium-low, cook for 30 minutes, stirring occasionally.
  • Add 80 grams rock sugar. When it melts, taste and adjust with more sugar if needed. Cook for 10 more minutes. Stir in the coconut milk.
  • For hot soup, transfer to serving bowls and serve immediately. Garnish with a little coconut milk if desired. For cold soup, set the pot aside for 30 minutes to cool. Transfer to a container and chill in the fridge for at least 2 hours. Garnish with a little coconut milk if desired.


  1. Black glutinous rice can be found in Chinese supermarkets or from Amazon. Be careful NOT to buy black rice. Black rice is NOT the same as black glutinous rice.
  2. Rock sugar can be bought in Chinese supermarkets or from Amazon. They can take up to 3 - 5 minutes to melt depends on sizes.
  3. There are many different brands of coconut milk. They don’t taste the same. My favorite one is Aroy-D and you can get in from most Asian supermarkets and from Amazon.
  4. If serving the soup cold, reserve the leftover coconut milk for garnish. Transfer to a bowl and cover with plastic wrap. Keep in the fridge.
  5. This dessert soup can be made 1 day ahead and keep in the fridge in an airtight container. Soup may thicken overnight. You can stir in a small amount water to thin out.
(Adapted from HK01)