Indulge in the creamy delight of Thai custard, a classic dessert that perfectly complements the chewy sweetness of coconut sticky rice. This irresistible combination offers a harmonious blend of textures and flavors, a true taste of Thailand. Imagine the rich, velvety custard, infused with the fragrant warmth of pandan and a hint of salt, melting in your mouth alongside the soft, subtly sweet sticky rice. The coconut milk adds a luxurious touch, creating a dessert that is both satisfying and incredibly refreshing.
This recipe guides you through the creation of both the custard and sticky rice, ensuring a perfect balance of flavors and textures. Ready to embark on a culinary journey to Thailand? Let's dive into the step-by-step process to make this exquisite dessert.
Tools Needed
- Microwave
- Mixing Bowl
- Whisk
- Steamer
- Strainer
Ingredients
- Eggs: 4
- Palm Sugar
- Brown Sugar or Granulated Sugar
- Salt
- Coconut Milk
- Pandan Leaves
- Vanilla Extract
Step-by-Step Instructions
Step 1. Prepare the Custard Mixture
- If using hard palm sugar, microwave for 20 seconds to soften.
- In a mixing bowl, whisk 4 eggs at room temperature until fluffy and light.
- Add coconut milk and mix well. Adjust amount of coconut milk depending on desired consistency.
- Add salt and mix.
- Add palm sugar (or brown/granulated sugar) and mix well. Pandan leaves or extract can be added for flavor (vanilla is an alternative).
- Strain the mixture to remove any pandan leaf pieces or lumps.
Step 2. Steam the Custard
- Pour the custard mixture into a heatproof bowl (size will affect steaming time).
- Steam for 15-20 minutes, depending on the size of the bowl.
Step 3. Cool and Prepare Sticky Rice
- Let the custard cool for 10-15 minutes.
- Serve the custard over sticky rice. (Recipe for sticky rice can be found in a separate video linked below.)
Tips
- Whisk the eggs thoroughly to incorporate air for a lighter custard.
- Adjust the amount of coconut milk for your preferred consistency.
- Pandan leaves are recommended for flavor, but vanilla extract can be substituted.
- Steaming time may vary depending on the size of your bowl.
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 ahead and stored in the refrigerator. The custard is best served fresh, but can be made a few hours in advance and refrigerated.
2. What kind of coconut milk should I use?
Use full-fat coconut milk for the richest flavor and creaminess in both the custard and sticky rice. Avoid light coconut milk.
3. Can I substitute pandan extract?
While fresh pandan leaves provide the best aroma, you can substitute with 1-2 teaspoons of pandan extract. Start with less and add more to taste, as the intensity can vary between brands.
This Thai custard and sticky rice recipe is a delightful journey for your taste buds, offering a perfect balance of creamy, sweet, and subtly savory flavors. Enjoy this beautiful dessert as a satisfying end to a meal or a delightful treat any time of day. We hope you savor every bite of this authentic Thai culinary experience!