Thai Custard with Sticky Rice

Name: Thai Custard with Sticky Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.5 cups glutinous sticky rice, soaked; 1 cup coconut milk; 0.25 cup white sugar; 0.5 tsp fine salt; 4 large eggs, whisked; 0.5 cup palm sugar, chopped; 0.5 cup coconut cream; 2 pandan leaves, bruised

Sweet coconut glutinous rice served with a delicate, steamed pandan palm sugar egg custard.

60 minMediumServes 4410 cal/serving

ThaiDessertStovetopVegetarianHalal-friendlyGluten-FreeNut-FreeDairy-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

1.5 cups glutinous sticky rice, soaked
1 cup coconut milk
0.25 cup white sugar
0.5 tsp fine salt
4 large eggs, whisked
0.5 cup palm sugar, chopped
0.5 cup coconut cream
2 pandan leaves, bruised

Instructions

1

Steam 1.5 cups soaked glutinous sticky rice in a steamer lined with cheesecloth for 20 minutes until translucent.
2

Warm 1 cup coconut milk, 0.25 cup white sugar, and 0.5 tsp fine salt in a saucepan over low heat until dissolved.
3

Pour warm liquid over the cooked sticky rice, cover tightly, and rest for 15 minutes.
4

Knead 4 whisked large eggs, 0.5 cup chopped palm sugar, 0.5 cup coconut cream, and 2 bruised pandan leaves together until sugar dissolves, then strain.
5

Steam the strained custard mixture in a shallow dish for 20 minutes until set.
6

Slice the egg custard and serve over the warm coconut rice.

Questions

How long does Thai Custard with Sticky Rice keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Thai Custard with Sticky Rice?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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