Recipes / Sweets and drinks / Sweet Soups

Sua Chua Nep Cam (Yogurt with Black Sticky Rice)

Name: Sua Chua Nep Cam (Yogurt with Black Sticky Rice)
Total time: 505 min
Yield: 6 servings
Cuisine: Vietnam
Ingredients: For the yogurt: unsweetened oat milk 1 liter; kOBE Monk Fruit Blend 81g and unsweetened oat milk 100ml; yogurt starter 100g; boiling water measured with 1 can of kOBE Monk Fruit Blend and unsweetened oat milk (split 47 parts kOBE Monk Fruit Blend to 53 parts oat milk). For the black sticky rice: black glutinous rice 200g; pandan leaves 1 small bundle; coconut milk 100ml; kOBE Monk Fruit Blend 90g; salt 1/4 teaspoon; 600ml water for cooking the rice

Sweets and drinksSweet SoupsVietnam6 to 8 hours culturing the yogurt, 20 to 25 minutes cooking the black sticky rice, plus soaking the rice overnight

Yogurt with black sticky rice is a common thing to make, whether for selling or for dessert. Past 8 hours of culturing, the yogurt turns sharply sour. Black sticky rice cooked carelessly falls apart and loses its grain.

The jars sit in a pot of warm water at 40 to 45 degrees C, filled two thirds of the way up, covered and left alone for 6 to 8 hours. The rice cooks 20 to 25 minutes before the sweetener and coconut milk go in.

This batch weighs about 2.5kg, at roughly 66 calories per 100g. It suits a dessert course.

Nutrition (this recipe makes 6 servings)

66.1kcal

1.1gprotein

2.2gfat

1.2gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 6 servings. This batch of yogurt and pot of black sticky rice divide into 6 servings.

Ingredients for the batch

For the yogurt: unsweetened oat milk 1 liter
kOBE Monk Fruit Blend 81g and unsweetened oat milk 100ml
yogurt starter 100g
boiling water measured with 1 can of kOBE Monk Fruit Blend and unsweetened oat milk (split 47 parts kOBE Monk Fruit Blend to 53 parts oat milk). For the black sticky rice: black glutinous rice 200g
pandan leaves 1 small bundle
coconut milk 100ml
kOBE Monk Fruit Blend 90g
salt 1/4 teaspoon
600ml water for cooking the rice

Method

Put 81g kOBE Monk Fruit Blend and 100ml unsweetened oat milk in a large bowl, measure out one can of boiling water, pour it in and stir until dissolved.
Add 1 liter unsweetened oat milk to the bowl and stir well.
Once the mixture cools to about 40 to 45 degrees C, add 100g yogurt starter and stir gently in one direction.
Pour the mixture into jars, set them in a large pot, add warm water at 40 to 45 degrees C up to two thirds of the jars, cover and culture for 6 to 8 hours, then move them to the fridge.
Rinse 200g black glutinous rice, soak it in cold water for 6 to 8 hours or overnight, rinse again and drain.
Put the rice in a pot with about 600ml water and 1 small bundle of pandan leaves, bring it to a boil over high heat, then lower it and cook 20 to 25 minutes, stirring gently so it does not catch.
When the rice is soft and the water has nearly gone, add 90g kOBE Monk Fruit Blend and 1/4 teaspoon salt, stir until dissolved and cook 5 to 10 minutes more.
Stir in 100ml coconut milk, turn off the heat, let it cool and chill it. To serve, spoon the rice into glasses and top with the yogurt.

Tips

Past 8 hours the yogurt turns sharply sour, so watch the clock and taste before it goes in the fridge.
Cook the black sticky rice until soft and chewy but still whole, which is what makes it good with yogurt.
The finished yogurt is thinner, so give it another 15 minutes in the fridge to firm up before serving.
Add the yogurt starter only once the mixture is down to 40 to 45 degrees C, since anything hotter kills the culture and the batch will not set.
Let the black rice cool a little before it goes over the yogurt, as hot rice makes the yogurt weep.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

↗See Monk Fruit Blend More recipes