Indulge in the rich, decadent flavors of Thai Black Sticky Rice with Egg Custard, a truly unforgettable dessert. This traditional Thai treat boasts a captivating contrast of textures – the soft, chewy black rice offering a delightful earthiness, perfectly complemented by the smooth, creamy sweetness of the egg custard. The vibrant black hue of the rice, derived from its unique anthocyanin content, adds a visually striking element to this already appealing dessert. The subtle sweetness of the rice is beautifully balanced by the richness of the custard, creating a harmonious symphony of tastes.
This irresistible combination is surprisingly easy to make at home. Ready to embark on a culinary adventure and create this exquisite dessert? Let's dive into the step-by-step process, guiding you through each stage to achieve perfectly cooked rice and a flawlessly smooth custard.
Tools Needed
- Cooking pot
- Plastic spatula
- Steamer
- Strainer
- Cookie cutters
Ingredients
- Coconut milk
- Grated sugar
- Salt
- Pandanus leaves
- Sticky rice
- Palm sugar
- Eggs
- Banana leaves (optional)
Step-by-Step Instructions
Step 1. Prepare the Coconut Sauce and Sticky Rice
- Combine coconut milk, grated sugar, salt, and tied pandanus leaves in a pot. Bring to a light boil (bubbles appear).
- Add half of the warm coconut sauce to the sticky rice and fluff with a plastic spatula to prevent sticking. Add the remaining sauce, mix well, and let it rest wrapped for about 1-1.5 hours until the liquid is absorbed.
Step 2. Prepare and Steam the Egg Custard
- Gently beat eggs (yolks and whites combined). Add palm sugar and coconut milk, stirring until well combined.
- Add the leaves to the custard mixture and press gently to release their aroma for a few minutes. Strain the mixture to remove the leaves.
- Steam the custard over medium-low heat for 30-45 minutes until firm.
Step 3. Assemble the Dessert
- Once the sticky rice is no longer wet and the custard is firm, use cookie cutters to shape the custard and rice. Garnish as desired and serve.
Read more: Thai Custard with Sweet Coconut Sticky Rice Recipe
Tips
- Both the coconut sauce and sticky rice should be warm or hot for best results.
- Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
- Pandanus leaves provide a unique aroma; banana leaves can be used as a substitute.
- Use medium-low heat for steaming to prevent burning.
- Cut the dessert into small, cute portions for a visually appealing presentation.
Nutrition
- Calories: 250-350
- Fat: 10-15g
- Carbs: 40-50g
- Protein: 3-5g
FAQs
1. Can I use regular sticky rice instead of black sticky rice?
While you can, the flavor and visual appeal will be significantly different. Black sticky rice offers a unique earthy flavor and beautiful dark color that contributes to the dish's overall character.
2. How can I prevent the custard from becoming watery?
Ensure your eggs are fresh and whisk them thoroughly. Cook the custard over low heat, stirring constantly, to prevent curdling and ensure even cooking.
3. What can I do if my sticky rice is too hard?
Soak your rice for a longer period (at least 4 hours, ideally overnight) before cooking. You might also need to add a little more water during the steaming process.
This Thai Black Sticky Rice with Egg Custard recipe is a delightful journey into the heart of Thai dessert traditions. The contrasting textures and flavors create an unforgettable culinary experience, perfect for sharing with friends and family. Enjoy the sweet reward of your efforts, and savor each bite of this delicious and satisfying treat.