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

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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.

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Questions

How long does Thai Custard with Sticky Rice take?

As written, 60 minutes: 20 of prep and 40 of cooking. The longest single stretch is the hands-off wait in step 1, 20 minutes.

Do I need any special equipment for Thai Custard with Sticky Rice?

Beyond a knife and a board, the method uses a steamer basket (step 1) and cheesecloth (step 1). If you do not have one, a metal colander set over the pot, lid on, works as a steamer.

What can I use instead of pandan in Thai Custard with Sticky Rice?

The entry for Thai Custard with Sticky Rice calls for 2 pandan leaves, bruised. In its place: A little vanilla extract fills the same aromatic role, though the flavor is different.

Is Thai Custard with Sticky Rice vegan?

No, though it is vegetarian. What keeps it from vegan is 4 large eggs, whisked. For fully plant-based entries, see the vegan dessert collection.

How do I store and reheat Thai Custard with Sticky Rice?

Keep Thai Custard with Sticky Rice covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

Serve it with

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