The goal is to allow the rice to remain sticky, but not be mushy. 533. If it comes out cleanly, the custard is done. Close the lid for further 3  minutes and repeat this process until the sticky rice is softened. I started by dumping an entire can of coconut milk into my rice cooker with some jasmine rice and pressing “cook”. –  Make sure you steam that custard in a low heat. 3 cups cooked black sticky rice (*or 1/2 cup raw black glutinous rice, 1 cup raw white glutinous rice) *1 Tb salt *Pandan leaves (optional, but it makes a difference!) Once boiled, add the steamer basket on top and cover it with any cooking lid until the rice is covered. Test doneness by sticking the blade of a small knife into the middle of the custard, feeling as … Add cold water until water is covering the rice. Drain and place rice and 5 cups (1.25 L) water in medium-sized saucepan, bring to boil, reduce heat, and simmer covered for 20 minutes. This used to be my favorite dessert when I was a kid. Soak the sticky rice in warm water for a minimum of 2 hours or overnight, then rinse the rice 3 times and drain the water. Add the mixture into a slow cooker on low. In a pot over medium heat, add coconut milk and sugar. Stir to dissolve sugar. How to Make Sweet Sticky Rice with Custard. Then use the wooden spoon to gently turn the sticky rice to ensure that the rice will cook evenly. In a pot over medium heat, add fresh coconut milk and sugar. Take the coconut cream and sugar mixture and add a couple of ladles into the sticky rice bowl, delicately mixing it in. There are just a few simple ingredients that you need to make this dynamic dessert. Add toasted sesame seeds or mango (optional). This process will leave you with a smooth velvety custard liquid. Steam over medium-high heat until the custard is set, about 20 minutes in a dish, and up to an hour to an hour and one half inside a squash, depending on its size and thickness. Thai Black Sticky Rice Custard or "Khao Neow Dum Sung Khaya" in Thai. Add the bowls into layered steamer. We use cookies to give you the best experience, if you continue to use this site you are accepting the use of cookies. Add the steamed sticky rice mixture, stir well to combine. Thai Food Made Easy | THAI CUSTARD WITH SWEET STICKY RICE, page-template-default,page,page-id-2356,cookies-not-set,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-6.4.2,vc_responsive,elementor-default,elementor-kit-4403, 200 gram                   Thai coconut milk, 5                                Pandanus leaf, 4                                Small egg, 100 gram                    Glutinous rice, 100 ml                        Thai coconut milk. Log in. Put the custard in steam safe bowls. Transfer the cooked glutinous rice into the bowl. « How to Cook Black Sticky Rice Recipe – Khao Niew Dam. 3 cups cooked black sticky rice (see instructions below) 1 batch from the coconut custard recipe Instructions on how to cook Black Sticky Rice: Mix 1/2 cup black sticky rice with 1 cup white sticky rice. Thai cuisine is famous for blending spicy, salty, bitter, sour and sweet flavours all in one dish. Preparation: Soak the rice … It will give a lovely aroma to your custard. As the custard becomes firm, it will expand. Soak sticky rice in the water for 3 hours. Method 1: Rice Cooker Refer to your rice cooker’s manual Method 2: Microwave Put rice in a (3-4 cup size) microwavable bowl and add the 4 cups of water that were prepared. Put the glutinous rice in the sieve then wash it under the running water for approx 2 minutes. -Make sure the sticky rice and sweet coconut sauce are warm when you fold both ingredients together. This is your sweet coconut sauce. To serve, pack the sticky rice into custard cups or ramekins to shape, then invert each onto an individual serving plate. Remove the rice, and place on a nylon sheet to knead it while it is still hot (you'll need to move it quickly due to the heat). The custard is made with eggs, coconut milk and palm sugar, then cooked by steaming in the steamer. -Assemble the Thai custard and sweet sticky rice. Article by Caroline Iris Photography. After that, drain it and steam on boiling water for 20 minutes. Leave the last 20 ml of this sauce aside. Soak over night. Turn the heat down to medium to low heat and steam until Thai custard is cooked ( approx 20-25 minutes). Remove it from the heat. I figured, Thai cooking is easy, so coconut sticky rice should be as… Steam for 40 minutes. Make sure the palm sugar dissolved. – Squeeze the pandanus leaves as much as you can. Allow to sit for 20 more minutes. Rice Desserts Asian Desserts Dessert Recipes Deserts Thai Custard Recipe Custard Recipes Pudding Recipes Thai Recipes Pie. -Add Thai coconut milk and salt into the same mixing bowl. The classic Thai dessert known as khao niaow ma muang (mango sticky rice) is heavenly and scrumptious. They are characterized by sweet syrups, coconut cream, tropical fruits, and sweet sticky rice. Instructions: Mix 1/2 cup black sticky rice with 1 cup white sticky rice. Transfer the cooked glutinous rice into the bowl. The quantity of chilli (spice), Fish Sauce (salt), lime juice (sour) and palm sugar (sweet) are given as a guide in the recipes, and are not absolute – therefore, enjoy experimenting! Place the rice in a bamboo steamer basket. Close the lid for 3 minutes. 620. Let me help you out! A very sweet sticky rice is cleverly complimented and balanced by the Thai custard (suffused with the aromatics of Panadus leaf) which although sweet in itself, somehow manages to quell the almost sickly sweetness of the rice. Take it out o -Drain the water off the glutinous rice and spread them on the top basket of a steamer. Also known as glutinous rice, white sticky rice becomes plump and sticky when cooked and is a northern Thai staple and also a dessert component. Let it soak for at least four hours (preferably overnight for at least 10 hours). Transfer the rice into the bowl and soak in the hot water for a further 2 hours. Serve with coconut sticky rice! -Assemble the Thai custard and sweet sticky rice. Add the coconut cream and the palm sugar. Whisk the eggs (you can also choose to use a blender). -Strain the wet mixture with the sieve to remove undesirable particles. Place 1 cup (250 mL) coconut milk, 1/3 cup (80 mL) palm sugar and 1/8 tsp (0.5 mL) salt in saucepan and … Steam over boiling water for 20-30 minutes. Once the coconut milk is starting to boil. -Remove the ramekins of the heat and set aside. Soak over night. Sign up now to open up a whole new world of flavor! This custard is called “Sung Khaya” or “Sang Khaya” (สังขยา) and together with the sticky rice the dessert is called “Khao Niaow Sung Khaya”. For Coconut Sticky Rice: 2 cups uncooked sticky rice (washed and soaked for at least 4 hours) 2/3 cup sugar 1 cup coconut milk (reserve the rest of 13.5oz can) If you like sticky rice you will love this recipe. Stir thoroughly. Keep adding more ladles while stirring. Place in steamer basket lined with cheesecloth. Whisk the eggs (you can also choose to use a blender). Kao Niao Sung Khaya (Sticky Rice and Egg Custard) Prepare: 1 and 1/2 cup sticky rice 1 cup coconut milk 3/4 cup sugar 1 tsp. 4 servings prepare 2 cup of Jasmine Rice 4 cups water (for all cooking methods) let's cook! You can check to see if the custard is done by poking a toothpick into the custard. (You can use the same steamer after cooking the custard). Recipe Detail : Black Sticky Rice with Thai Custard (Kao Nieaw Dum Sang Ka Ya) - Black Sticky Rice with Thai Custard is a delicious dessert. Add in the vanilla extract. Prepare rice for steaming. Famously served as street food in Thailand and at Thai restaurants throughout the world, the taste of this tropical rice pudding is irresistible—and it's easy to make at home. Whether you top it with a Thai custard or with add sticky rice with mango, coconut sticky rice is so versatile. – Put the glutinous rice in the sieve then wash it under the running water for approx 2 minutes. My first attempt at making mango sticky rice was a complete disaster. Article by EvelynKhoo Thorpe. It's so delicious and you will never have enough. This is sweet rice dish with Thai custard that 's very typical of the sweet/salt contrasts in Thai cuisine. https://www.food.com/recipe/thai-coconut-black-sticky-rice-425347 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) 1/2ts Salt. Topping: 3 eggs 1 cup coconut milk 1 cup sugar 1/8 cup concentrated pandanus juice . Add the mixture into a slow cooker on low. 1. The recipe itself is actually quite simple. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Note: Black sticky rice is sometimes called purple sticky rice. -Reheat the sweet coconut sauce and add this sauce into the hot glutinous rice. 3. Egg Custard with Sticky Rice Thailand. Instructions for Making Thai Custard Using a Slow Cooker. Quick Pudding For those who want an ‘almost’ instant dessert that is lactose free and low fat; combine your favorite lactose free instant pudding with A Taste of The ultimate guide to Thai desserts is divided into a few categories to make it easier to navigate: Sticky Rice Desserts, Jelly/Custard/Gooey, Soup/Pudding, Cakes/Bread/Pancakes, Fruit/Based, Ice … Leave the last 20 ml of this sauce aside. Once the mixture looks like a sticky grain, pudding texture, cover the rice and let it stand for 5 minutes to allow the rice to absorb the mixture. Let cool. Steam for 40 minutes. Ingredients for black sticky rice: 1) 1/4 cup Black sticky rice Use your hand to blend all the ingredients together. Drizzle the rest of sweet coconut sauce on top and enjoy. The custard with sticky rice. Pour mixture of coconut milk, sugar and salt over steaming rice. Khao niaw dam sangkaya, nutty deep-purple “black” rice topped with the custard, truly has no equal. Add a little at a time while folding the coconut sauce and rice together. With black sticky rice that give a different taste from white sticky rice. -Reheat the sweet coconut sauce and add this sauce into the hot glutinous rice. -Crack the eggs in the large bowl, add the pandanus leaves and palm sugar. Transfer the rice into the bowl and soak in the hot water for a further 2 hours. Add water halfway up a metal base pot for a bamboo steamer and allow it to boil. It will create a smoother texture and not look like scrambled eggs. Serve with the mango slices. salt. No Thai restaurant order is complete without an order of warm coconut sticky rice. 2. Lovely aroma to your email inbox that will help you navigate your next.! 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