Thai Coconut Custard & Sweet Sticky Rice Recipe
Thai custard with sweet purple or white sticky rice topped with coconut milk.
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Ingredients
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DESSERTS
Method
DESSERTS
Prepare the Sticky Rice
Start by soaking the sweet sticky rice in water for at least 4 hours or overnight.
Cook the Sticky Rice
Drain the soaked rice and place it in a steamer lined with cheesecloth or a clean kitchen towel. Steam for about 30-40 minutes, or until the rice is tender and translucent.
Make the Coconut Sauce
In a saucepan, combine coconut cream with sugar over low heat. Stir until the sugar dissolves. Remove from heat and set aside.
Prepare the Custard Mixture
In a mixing bowl, whisk together the eggs, coconut milk, palm sugar, pandan extract (or blended pandan leaves), and a pinch of salt until well combined.
Bake the Custard
Pour the custard mixture into a greased baking dish. Place the dish in a preheated oven at 350°F (175°C) and bake for 25-30 minutes, or until the custard is set and the top is lightly browned.
Serve
Once the custard is baked, allow it to cool for a few minutes. Serve warm or at room temperature with the sweet sticky rice and drizzle with the coconut sauce.