Hong Kong Milk Tea Rice Pudding
This Milk Tea Rice Pudding is a creamy and delicious, slightly sweetened dessert of tender cooked rice flavored with Hong Kong-style milk tea.
Servings 4
Calories 118kcal
Ingredients
- 50 g uncooked glutinous sticky rice soaked overnight
- 180 ml Hong Kong milk tea prepared ahead of time
- 180 ml whole milk
- 30 ml evaporated milk
- 40 ml sweetened condensed milk or 25-30g granulated sugar, for sweetness, to your taste
- 30 ml heavy cream optional, for added richness
Instructions
The night before:
- Rinse and soak the glutinous sticky rice in water overnight.
- Brew the Hong Kong milk tea and chill in the fridge.
Cook the rice:
- Add the drained sticky rice to a shallow dish.
- Bring a pot of water up to a boil and place the dish with the sticky rice in.
- Cover with a lid and steam for 20 minutes, or until the rice is cooked.
Combine:
- Remove the rice and while still hot, pour in the Hong Kong milk tea, whole milk, evaporated milk, sweetened condensed milk (or sugar) and heavy cream (if using).
- Gently combine the rice with the milk tea mixture and let it absorb. If it's too thick, add a little more whole milk to loosen.
- Serve warm.
Nutrition
Calories: 118kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 47mg | Potassium: 167mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 0.1mg