Dessert

Khao Niao Sangkhaya (Thai Coconut Custard with Sticky Rice)

Name: Khao Niao Sangkhaya (Thai Coconut Custard with Sticky Rice)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4 adag
Cuisine: thai
Ingredients: 250 g sweet sticky rice soaked overnight; 200 ml coconut milk full fat; 50 g granulated sugar; 0,25 tk. salt; 2 db egg; 1 db egg yolk; 150 ml coconut milk full fat; 60 g palm sugar finely chopped; 0,13 tk. salt; 1 db pandan leaf knotted (opcionális)

This classic Thai dessert features a rich, creamy coconut custard served atop sweet, steamed sticky rice. It's a delightful balance of textures and tropical flavors, perfect for a special treat.

Forkin eredeti receptje

Teljes idő: 1 ó 15 p
Adag: 4
Nehézség: Közepes

Allergéninformáció: a következőket tartalmazhatja: tojás. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

sticky rice

250 gsweet sticky rice, soaked overnight
200 mlcoconut milk, full fat
50 ggranulated sugar
0,25 tk.salt

custard

2 dbegg
1 dbegg yolk
150 mlcoconut milk, full fat
60 gpalm sugar, finely chopped
0,13 tk.salt
1 dbpandan leaf, knotted(opcionális)

Eszközök

pot · steamer · heatproof bowl · saucepan · mixing bowl · whisk · steamer basket · cheesecloth

Elkészítés

Lépésről lépésre

1
Drain the soaked sweet sticky rice thoroughly and rinse it a few times until the water runs clear.
Körülbelül 2 p
2
Steam the sweet sticky rice in a steamer basket lined with cheesecloth for 25-30 minutes, or until tender and translucent.
Körülbelül 30 p
A szakács megjegyzése: Ensure the water in the steamer does not touch the sticky rice.
3
While the sticky rice is steaming, prepare the coconut sauce for the sticky rice. In a small saucepan, combine the coconut milk, granulated sugar, and salt for the sticky rice.
Körülbelül 2 p
4
Heat the coconut milk mixture over medium-low heat, stirring until the sugar and salt are fully dissolved. Do not boil.
Körülbelül 3 p
5
Once the sticky rice is cooked, transfer it to a mixing bowl. Pour the warm coconut milk sauce over the sticky rice and gently fold until fully absorbed.
Körülbelül 2 p
A szakács megjegyzése: Use a wooden spoon or spatula to avoid crushing the grains.
6
Cover the sticky rice bowl and let it rest for 10 minutes to allow the flavors to meld and the rice to fully absorb the liquid.
Körülbelül 10 p
7
For the custard, whisk together the eggs, egg yolk, coconut milk, palm sugar, and salt in a heatproof bowl.
Körülbelül 3 p
A szakács megjegyzése: Ensure the palm sugar is finely chopped or dissolved to prevent lumps.
8
Add the pandan leaf to the custard mixture, if using, to infuse flavor.
9
Place the bowl over a pot of simmering water (bain-marie) and continuously whisk the custard mixture for 10-15 minutes, until it thickens to a pudding-like consistency.
Körülbelül 15 p
A szakács megjegyzése: Do not let the water boil vigorously or touch the bottom of the custard bowl.
10
Remove the pandan leaf from the custard and set aside to cool slightly.
11
To serve, spoon a portion of the sweet sticky rice onto a plate and top with a generous dollop of the warm coconut custard.
Körülbelül 1 p
A szakács megjegyzése: Garnish with fresh fruit like mango slices if desired.

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Tárolás

Store leftover sticky rice and custard separately in airtight containers in the refrigerator.

Újramelegítés

Gently reheat the sticky rice and custard in a microwave or steamer until warm, or serve at room temperature.