Rice Cooker Black Glutinous Rice Tapioca
If you love desserts that are comforting, slightly sweet, and totally fuss-free, this Black Glutinous Rice Tapioca /黑糯米西米露 might just become your new favorite.
Growing up in a Cantonese household, this was always the dessert I looked forward to most. While red bean soup showed up often, black glutinous rice tapioca felt extra special. It was warmer, heartier, and actually filling thanks to the rice. One bowl was enough to leave you satisfied in the best way, especially on cooler nights.
Traditionally, this Cantonese sweet soup takes a bit of work, with the rice and tapioca cooked separately and lots of stirring to avoid a sticky mess. But using a rice cooker makes it incredibly simple. Everything comes together in one pot with just a rinse, a soak, and a press of a button.
The result is exactly what I remember growing up with. Soft, chewy black glutinous rice, creamy coconut flavor, and a gentle sweetness that feels comforting without being heavy, all made without standing over the stove.
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What is black glutinous rice tapioca?
Black glutinous rice tapioca, also known as 黑糯米西米露, is a Cantonese-style sweet soup made with black glutinous rice, small tapioca pearls, coconut milk, and sugar. It’s typically served warm and has a thicker, more substantial texture than many other Chinese desserts.
As the black glutinous rice cooks, it softens and releases starch, naturally thickening the soup and giving it a slightly creamy, porridge-like consistency. The addition of tapioca pearls adds a gentle chew, while coconut milk brings richness and balance to the dessert.
Because of the rice, this sweet soup is more filling than classics like red bean soup or tofu pudding. It’s often enjoyed at home as a comforting end to a meal rather than something you’d grab quickly from a dessert shop.
Why this recipe works
One pot convenience: Using a rice cooker lets you rinse and soak the rice, then cook the tapioca directly with the coconut milk and sugar. No separate pots, no sticky mess.
Hands-off cooking: The rice cooker regulates heat perfectly, which prevents the coconut milk from splitting and keeps the texture silky.
Balanced flavor: Black glutinous rice has a naturally nutty, slightly earthy flavor that pairs beautifully with lightly sweetened coconut milk.
Tips for making the best black glutinous rice tapioca
Soak the rice first: This helps the grains cook evenly and prevents clumping.
Don’t overcook the tapioca: The pearls should be tender but still chewy. They will continue to soften slightly while resting. If your rice cooker’s quickest setting is still >30 minutes like mine, turn it off after 20 minutes
Adjust sweetness to taste: Different brands of coconut milk vary in richness. Taste at the end and add sugar if needed.
- Adjust thickness: While usually somewhat thick, feel free to add hot boiled water in the end to thin it out
Why use a rice cooker? Can I cook it in a pot?
Why? Here is why!
No separate pots: Traditional recipes require boiling rice and tapioca separately. With a rice cooker, it’s all in one.
Set it and forget it: You don’t need to stir constantly. The cooker regulates heat and prevents sticking.
Perfect texture every time: The rice and tapioca cook evenly, and the coconut milk stays silky.
Great for busy nights: While the dessert cooks, you can prep dinner, clean up, or just relax.
While this dessert can also be made on the stovetop, it does require a bit more time and attention. Traditionally, black glutinous rice is simmered in a pot of water until tender, which can take 40 to 60 minutes depending on how long the rice is soaked. The tapioca pearls are usually cooked separately in another pot, then rinsed and added to the rice near the end. Coconut milk and sugar are stirred in last and gently simmered until everything comes together.
So yes, the stovetop method works, but it involves more steps, more dishes, and frequent stirring to prevent sticking or burning. This is why I prefer using a rice cooker whenever possible. It simplifies the process into one pot, controls the heat automatically, and lets you walk away while the dessert cooks. The end result is just as comforting and flavorful, with much less effort!
Storage and reheating
This dessert keeps well in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of coconut milk or water if it thickened too much. The flavors often taste even better the next day as they meld together.
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Ingredients
- 1.5 cups Black glutinous rice
- 1/2 cup Tapioca pearls
- 1/2 can (about 1 cup) Coconut milk
- 2-3 medium sized Rock sugar (adjust to taste)
- 6 cups water (adjust to preferred thickness)
- Pinch of salt
Step by step instructions
1. Rinse and soak the rice
Rinse the black glutinous rice under cold water until water runs clear. Soak in enough water to cover the rice in a bowl. Set aside for 4 hours – overnight.
2. Add rice and tapioca to rice cooker
Drain the rice and add it to your rice cooker. Add water to reach the corresponding line in your rice cooker. Cook on the regular cooking setting until soft and tender.
3. Add coconut milk and sugar
Once the rice is tender, usually 30 to 60 minutes depending on your rice cooker, add the tapioca pearls, coconut milk, sugar, and a pinch of salt. Stir gently, then switch the rice cooker to the quickest cook setting. Let it cook for about 20 minutes, turning it off early if your quick cook cycle runs longer. Cooking the tapioca for too long can cause the pearls to break down and make the dessert overly thick.
4. Serve warm
Spoon into bowls and enjoy as is, or chill slightly if you prefer!
Rice Cooker Black Glutinous Rice Tapioca
Ingredients
- 1.5 cups Black glutinous rice
- 1/2 cup Tapioca pearls
- 1/2 can (about 1 cup) Coconut milk
- 2-3 medium sized Rock sugar (adjust to taste)
- 6 cups water (adjust to preferred thickness)
- Pinch of salt
Instructions
- Rinse and soak the rice:Rinse the black glutinous rice under cold water until water runs clear. Soak in enough water to cover the rice in a bowl. Set aside for 4 hours - overnight.
- Add rice and tapioca to rice cooker:Drain the rice and add it to your rice cooker. Add water to reach the corresponding line in your rice cooker. Cook on the regular cooking setting until soft and tender.
- Add coconut milk and sugar:Once the rice is tender, usually 30 to 60 minutes depending on your rice cooker, add the tapioca pearls, coconut milk, sugar, and a pinch of salt. Stir gently, then switch the rice cooker to the quickest cook setting. Let it cook for about 20 minutes, turning it off early if your quick cook cycle runs longer. Cooking the tapioca for too long can cause the pearls to break down and make the dessert overly thick.
- Serve warm:Spoon into bowls and enjoy as is, or chill slightly if you prefer!