30min 4 ppl
Khao Niao Sangkaya (Sticky Rice with Coconut Custard)
79 minutes
4 people
Hardover 60 min or 12+ steps
79 min · 8 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 8g
Carbs 58g
Fats 13g
About this dish
Sweetened steamed glutinous rice is served alongside a silky steamed egg and coconut custard, for a classic Thai dessert pairing.
Allergy Info
Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Pandan leavestied in a knot, for the custard2
Dairy & Eggs
- Eggsfor the custard4
Tins & Jars
- Coconut Milk150 ml for the rice, 150 ml for the custard300 ml
Dried Goods
- Glutinous rice300 g
- Caster sugar40 g for the rice, 60 g for the custard100 g
Spices & Seasonings
- Fine sea salt1 pinch
Utensils
- Steamer basket
- Mixing bowl
- Saucepan
- Chopping board
- Sharp knife
Method
1
Rinse the glutinous rice in several changes of water until it runs clear.
Approx. 3 minutes
2
Cover the rice with plenty of water and leave to soak for at least 4 hours, or overnight, then drain thoroughly.
Approx. 5 minutes
3
Line a steamer basket with muslin, add the rice, and steam over boiling water for 20 minutes, turning once, until tender and glossy.
Approx. 20 minutes
4
Warm 150 ml of the coconut milk with 40 g of the sugar and half the salt in a saucepan, stirring until dissolved, then pour over the hot rice and stir gently to coat.
Approx. 6 minutes
5
Whisk the eggs, the remaining coconut milk, remaining sugar and remaining salt together with the pandan leaves in a heatproof bowl until smooth.
Approx. 6 minutes
6
Remove the pandan leaves, pour the custard mixture into a shallow heatproof dish, and steam for 25 minutes until just set.
Approx. 25 minutes
7
Leave the custard to cool for 10 minutes, then cut into squares.
Approx. 10 minutes
8
Serve the sweetened sticky rice alongside the coconut custard squares.
Approx. 4 minutes
