Cherry & Dennis Helper Habitat
Thai Khao Niao Sangkhaya Coconut Sticky Rice Custard
泰式椰香糯米蒸蛋布甸
Recipe overview
Sweet white coconut sticky rice topped with a golden palm-sugar egg custard is Thai khao niao sangkhaya.
01
Ingredients
Main ingredients
- 240 g white glutinous rice
- 320 ml, divided 200 and 120 ml coconut milk
- 3 chicken eggs
- 35 g white sugar
- 60 g coconut or palm sugar
- 4, divided pandan leaves
- plenty water to soak rice
Salt seasoning
- 1/4 tsp for rice plus a pinch for custard salt
02
Tools
- fine sieve
- soaking bowl
- steamer with lid
- clean steaming cloth
- small saucepan
- whisk
- shallow heatproof custard dish
- mixing bowls
- plates
03
Steps
Step 1
Rinse white sticky rice
Rinse 240 g white glutinous rice until water runs fairly clear; do not replace it with regular jasmine rice.
Step 2
Soak rice
Soak white glutinous rice in plenty of water for at least 4 hours.
Step 3
Drain rice
Drain soaked rice thoroughly in a fine sieve.
Step 4
Steam rice
Line steamer with clean cloth, spread rice thinly, and steam steadily about 20 minutes until cooked.
Step 5
Warm coconut syrup
Over low heat, stir 200 ml coconut milk, 35 g white sugar, 1/4 tsp salt and 2 knotted pandan leaves until sugar dissolves; do not boil hard.
Step 6
Soak cooked rice
Pour hot coconut syrup over cooked rice, mix, cover and rest 20 minutes to absorb; remove pandan.
Step 7
Mix custard eggs
In another bowl, mix 3 eggs, 60 g palm sugar, a pinch of salt and 2 lightly bruised pandan leaves until sugar dissolves.
Step 8
Add coconut milk
Slowly stir 120 ml coconut milk into eggs without beating in too much air.
Step 9
Strain custard
Pass egg mixture through a fine sieve into a clean bowl, removing pandan and egg strands.
Step 10
Pour into mold
Pour custard into a shallow heatproof dish, rest 5 minutes and skim surface foam.
Step 11
Steam until fully set
Steam gently over low heat about 20–30 minutes until centre is completely set with no runny egg; continue steaming if needed.
Step 12
Cool, slice and serve
Cool custard about 10 minutes, cut into thick slices and place on coconut sticky rice. Beware of hot steam.
Common mistakes
- Regular rice lacks the sticky texture; high steam makes holes and stopping early leaves raw egg in the centre.
Tips
Soak glutinous rice at least 4 hours; custard centre must be completely set with no runny egg. Contains egg and coconut.
