Sticky Rice with Custard
“Thai dessert of sweet coconut sticky rice topped with a rich egg custard steamed in banana leaf cups.”
Coconut Milk
Sugar
Egg
Sticky Rice
Pandan LeafWhere it comes from
Sticky Rice with Custard is a traditional Thai dessert that combines the textures of sweet coconut sticky rice and rich egg custard. Often steamed in banana leaf cups, this dish highlights the importance of balance in Thai desserts, where sweetness is complemented by a touch of saltiness. A surprising aspect is its popularity during festivals and special occasions, showcasing its cultural significance in Thai cuisine.
On the Palate
How it's made
4 steps · Show ↓50 min active
How it's made
4 steps · Show ↓- 15 min
Rinse the sticky rice under cold water until the water runs clear. Drain well and set aside. This ensures the rice cooks evenly without excess starch.
Watch outEnsure all excess water is drained; too much water can make the rice mushy.
- 230 min
Place the sticky rice in a steamer lined with pandan leaves. Steam over medium heat for 25-30 minutes until the rice is tender and slightly translucent. The pandan leaves will infuse a subtle fragrance.
- 35 min
In a saucepan, combine coconut milk and sugar over low heat. Stir gently until the sugar dissolves and the mixture is smooth and fragrant.
Watch outDo not let the coconut milk boil; it should only be warmed to dissolve the sugar.
- 410 min
Whisk the eggs in a bowl and gradually add the warm coconut milk mixture, whisking continuously to avoid curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened to a custard consistency.
Watch outDon't let the egg yolks scramble — pull the pan off the heat before the custard thickens completely and toss off-heat.
