Khao Niao Sang Kaya, or sticky rice with custard, is a beloved Thai dessert that beautifully balances sweet and subtly savory flavors. The warm, soft, and slightly chewy texture of the sticky rice provides a perfect contrast to the rich, creamy coconut custard. This simple yet elegant dessert is a delightful treat, often enjoyed as a comforting snack or a special occasion delicacy. The fragrant aroma of coconut milk and pandan leaves, infused into the custard, creates an incredibly appealing sensory experience. Its versatility allows for customization – from the type of sugar used to the addition of other fruits.
This recipe offers a straightforward approach to creating this exquisite dessert, guiding you through each step from preparing the sticky rice to achieving the perfect creamy custard consistency. Ready to embark on a culinary journey and experience the deliciousness of homemade Khao Niao Sang Kaya? Let’s get started with our step-by-step guide below.
Tools Needed
- steamer
- pot
- spatula
- sieve
- foil cups or banana leaves
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Polish the sticky rice using alum and orange peel. Rinse thoroughly until the water runs clear (approx. 3 times).
- Soak the sticky rice in water for at least 4 hours.
- Simmer coconut milk, sugar, salt, and pandan leaves until sugar dissolves and the mixture boils. Strain and discard the pandan leaves.
- Mix eggs, sugar, coconut milk, salt, and pandan leaves until well combined. Strain to remove the pandan leaves.
Step 2. Steam the Rice and Custard
- Steam the sticky rice for 30 minutes.
- Steam the custard for 30 minutes. Check for doneness with a toothpick; it should come out clean.
Step 3. Combine and Marinate
- Combine the steamed sticky rice with the coconut milk sauce and mix well. Let it sit for 30 minutes to absorb the flavors.
Step 4. Assemble and Serve
- Fill foil cups or banana leaf cups with a spoonful of sticky rice, top with a spoonful of custard.
Read more: Thai Custard with Sweet Coconut Sticky Rice Recipe
Tips
- Rub each grain of rice thoroughly when polishing. This will take approximately 10 minutes.
- Using a steamer with a thin, perforated cloth will help the sticky rice steam evenly.
- Soaking the sticky rice for a longer time will make it softer.
Nutrition
- N/A
FAQs
1. Can I make the sticky rice and custard ahead of time?
Yes! The sticky rice can be made a day in advance and stored in the refrigerator. The custard is best made fresh, but can be prepared a few hours ahead and reheated gently before serving.
2. What if my sticky rice is too dry or too sticky?
If it's too dry, add a little more water next time and cook for a slightly longer period. If it's too sticky, reduce the water slightly during cooking.
3. Can I substitute coconut milk?
While full-fat coconut milk gives the best flavor and texture, you can try light coconut milk, but the custard might be slightly less rich. You may need to adjust the sugar accordingly.
Enjoy your homemade Khao Niao Sang Kaya! This delightful Thai dessert is sure to impress your family and friends with its delicious flavors and simple elegance. From now on, you can easily recreate this authentic taste of Thailand anytime you wish.