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 servings
Cuisine: thai
Ingredients: 250 g sweet sticky rice soaked overnight; 200 ml coconut milk full fat; 50 g granulated sugar; 0.25 tsp salt; 2 pcs egg; 1 pcs egg yolk; 150 ml coconut milk full fat; 60 g palm sugar finely chopped; 0.13 tsp salt; 1 pcs pandan leaf knotted (optional)

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.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

sticky rice

250 gsweet sticky rice, soaked overnight
200 mlcoconut milk, full fat
50 ggranulated sugar
0.25 tspsalt

custard

2 pcsegg
1 pcsegg yolk
150 mlcoconut milk, full fat
60 gpalm sugar, finely chopped
0.13 tspsalt
1 pcspandan leaf, knotted(optional)

Equipment

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

The method

Step by step

1
Drain the soaked sweet sticky rice thoroughly and rinse it a few times until the water runs clear.
About 2 min
2
Steam the sweet sticky rice in a steamer basket lined with cheesecloth for 25-30 minutes, or until tender and translucent.
About 30 min
Cook’s note: 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.
About 2 min
4
Heat the coconut milk mixture over medium-low heat, stirring until the sugar and salt are fully dissolved. Do not boil.
About 3 min
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.
About 2 min
Cook’s note: 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.
About 10 min
7
For the custard, whisk together the eggs, egg yolk, coconut milk, palm sugar, and salt in a heatproof bowl.
About 3 min
Cook’s note: 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.
About 15 min
Cook’s note: 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.
About 1 min
Cook’s note: Garnish with fresh fruit like mango slices if desired.

Keep it good

Storage

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

Reheating

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