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This is another easy to make sweet Thai dessert that consists of a steamed egg custard served on a bed of sweet coconut sticky rice. It reminds me of mango sticky rice, however instead of mango you have a steamed egg custard on top of the rice.
Very few ingredients are needed so you should be able to make this wherever you are in the world, and the method is very simple.
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Special Cooking Equipment Used
Step 1: Begin by washing 1 cup of sticky rice in some cold water, then drain off the water. Place the washed rice in a bowl and fill it up with some more cold water, and then leave it to soak overnight. Ensure that all the rice is covered by the water.
Step 2: Once the rice has finished soaking, drain the water, then place the rice in a container suitable for steaming. Fill the container with just enough water to cover the rice, then place in a steamer and steam for about 15 minutes.
Step 3: Whilst the rice is steaming we can make the custard. Crack 3 eggs into a jug, along with 1/2 cup of palm sugar and 1 cup of coconut milk, and mix everything together until the mixture is as smooth as you can get it.
Step 4: Pour the mixture through a strainer, and into a mould that is suitable for steaming, and steam the custard for 15 minutes. Once the custard is done, set it aside whilst we finish off the sticky rice.
Step 5: By now the sticky rice should have finished steaming, so pour 1/2 cup of coconut cream, and 1/2 cup of sugar into a saucepan and heat on a low heat whilst stirring until the sugar dissolves in the cream, then pour in the 1 cup of steamed sticky rice. Keep mixing everything together whilst heating on a medium low heat, until the coconut sticky rice drys out a bit. It took about 10 minutes for us to get the right consistency, so aim to have yours similar to what you can see on screen now – that is, thick and not too wet.
Step 6: Finally, remove the custard from the mould, slice it into layers, and then lay it on top of a portion of the coconut sticky rice, then serve and enjoy!
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