Thai Food Made Easy | THAI CUSTARD WITH SWEET STICKY RICE
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THAI CUSTARD WITH SWEET STICKY RICE

Thai Custard with Sweet Sticky Rice

Thai Custard with Sweet Sticky Rice

Serve: 2-3

Ingredients for Thai custard:

200 gram                   Thai coconut milk
100 gram                   Palm sugar
5                                Pandanus leaves
4                                Small egg
1 pinch                      Salt
Ingredients for Sweet sticky rice:
100 gram                     Glutinous rice
100ml                          Thai coconut milk
2 tbs                            Sugar
1 pinch                        Salt

Method

– Put the glutinous rice in a sieve then wash it under running water for approx 2 minutes. Transfer the rice into a bowl and soak in hot water for 2 hours.

-Crack the eggs in a large bowl, add the pandanus leaves and palm sugar. Use your hand to mix all the ingredients together, squeeze the pandanus leaves as much as you can. Make sure the palm sugar is dissolved.

-Add Thai coconut milk and salt into the same mixing bowl. Use your hand to blend all the ingredients together.

-Strain the wet mixture with a sieve to remove undesirable parts. This process will leave you with a smooth velvety custard liquid.

-Prepare a traditional steamer as usual.

-Pour the custard into the ramekins and place them in the hot steamer. Turn the heat down to a medium to low heat and steam until Thai custard is cooked ( approx 20-25 minutes).

-Remove the ramekins off the heat and set aside.

-Gently heat 100ml of Thai coconut milk, 2 tablespoons of sugar and salt in a small saucepan. Once the coconut milk is starting to boil remove it from the heat. This is your sweet coconut sauce.

-Drain the water off the glutinous rice and spread them on the top basket of a steamer (you can use the same steamer after cooking the custard). Close the lid for 3 minutes. Then use a wooden spoon to gently turn the sticky rice to ensure that the rice will cook evenly. Close the lid for a further 3 minutes and repeat this process until the sticky rice is softened. Usually, it will take about 10-12 minutes. Transfer the cooked glutinous rice into a bowl.

-Reheat the sweet coconut sauce and add this sauce into the hot glutinous rice. Add a little at a time while folding the coconut sauce and rice together. Leave the last 20ml of this sauce aside.

-Assemble the Thai custard and sweet sticky rice. Drizzle the rest of the sweet coconut sauce on top and enjoy.

Tips:

–  Make sure you steam the custard in a low heat. It will create a smoother texture and not look like scrambled eggs.

– Squeeze the pandanus leaves as much as you can. It will give a lovely aroma to your custard. 

-Make sure the sticky rice and sweet coconut sauce are warm when you fold both ingredients together.