Khao Niao Sangkhaya (Thai Coconut Custard with Sticky Rice)

备料

配料

做法

分步操作

1. 1

   Drain the soaked sweet sticky rice thoroughly and rinse it a few times until the water runs clear.

   约 2分钟

2. 2

   Steam the sweet sticky rice in a steamer basket lined with cheesecloth for 25-30 minutes, or until tender and translucent.

   约 30分钟

   烹饪提示： Ensure the water in the steamer does not touch the sticky rice.

3. 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.

   约 2分钟

4. 4

   Heat the coconut milk mixture over medium-low heat, stirring until the sugar and salt are fully dissolved. Do not boil.

   约 3分钟

5. 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.

   约 2分钟

   烹饪提示： Use a wooden spoon or spatula to avoid crushing the grains.

6. 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.

   约 10分钟

7. 7

   For the custard, whisk together the eggs, egg yolk, coconut milk, palm sugar, and salt in a heatproof bowl.

   约 3分钟

   烹饪提示： Ensure the palm sugar is finely chopped or dissolved to prevent lumps.

8. 8

   Add the pandan leaf to the custard mixture, if using, to infuse flavor.

9. 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.

   约 15分钟

   烹饪提示： Do not let the water boil vigorously or touch the bottom of the custard bowl.

10. 10

    Remove the pandan leaf from the custard and set aside to cool slightly.

11. 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.

    约 1分钟

    烹饪提示： Garnish with fresh fruit like mango slices if desired.