Sweet Sticky Rice Recipe
Kao Neow Sang Ky Aah
Jules’s Blurb: Khwanjai’s Thai Sticky Rice Recipe is the consummate Thai food lover’s sweet, pudding or as I called desserts when I was a kid….. “Afters”
In this recipe we not only show you how to cook sticky rice, we’re going to show you how to make Sweet Sticky Rice with Thai Custard, and if you’ve never had Thai custard before you’re in for a real taste bud treat.
How to Make Sweet Sticky Rice with Custard
Ingredients: Serves 4-6
500gr Pearl (pudding) Rice
4 Cups Coconut Milk
4 Duck Eggs
3 Panadus Leaves (Asian stores stock these)
2tbs Palm Sugar (heaped)
1/2 Cup Sugar (ordinary)
Soak the rice in cold water for minimum 3 to 4 hours before you start!
Cut Panadus leaves into 3 or 4″ lengths (Top Tip in video)
Beat the 4 Duck eggs and add the Palm Sugar and mix until sugar dissolved, add Panadus Leaves, continue to mix and squeeze the leaves and the mixture for about 2 minutes and then add 1 and 1/2 cups of coconut milk. Continue to mix and squeeze the leaves before removing and we don’t eat them okay?
How to Cook Sticky Rice:
Using a vegetable steamer fill the reservoir with water, strain and add the wet rice “in a muslin cloth/bag” to the steamer and steam for about 20 minutes, you want to achieve soft textured grains sticking together that you can form into balls between fingers easily, grains should not be hard.
How to Cook the Sweet Sauce:
Pour the rest of the Coconut milk into a saucepan and add the sugar and salt, stir until dissolved.
Now grab the sticky rice and spoon in the sweet sauce, mixing it in as you go, you’ll use most of it until achieve a consistency that will slump very slowly, see video tutorial…
How to cook The Custard:
Re-stir and pour your Egg mixture into small heat proof bowls and place in the vegetable steamer for about 10-20 minutes, they should rise and firm up like a mousse and be slightly more moist deep inside. (Not runny)
Smile: You just learned “How to make Sweet Sticky Rice with Thai Custard”
Serve into a nice serving dish place on your table and using a spoon, slice pieces of the eggy custard and lay them on top of the sweet sticky rice, for a finishing touch drizzle an extra spoonful of sweet sauce on top. Eat with any Thai meal you feel would benefit from a sweet finisher.
Personally I find it best after something spicy, Pork Holy Basil for one, Dry Red Curry for another and a last squid stir fried curry but they are just ideas. Check out the Stir Fry Classes and Curry Cooking Classes for more ideas.
Khwanjai’s Top Tips:
Just too many in the video tutorial to list them all but here’s a couple.
Panadus Leaves, or “Bai Toey” as they may be labelled in the Asian shops, they’re quite hardy, so fresh are often available however; frozen may be the only option for you in your part of the world, but….
There is one alternative… Panadus Essence, (Krin Bai Toey) again most likely found in the Asian store, just a few drops should do the trick.
Keep your eye on the custard during steaming, don’t worry about removing the lid, (unlike a soufflé they won’t sink) take a look at the close up in the video so you know what they should look like when ready, under cook and it will be runny, over cook and it’s too firm, test with a spoon before removing from steamer.
Print the recipe so you can make your own notes and have fun…
Share and/or ask questions below…
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