How to Make Thai Custard Sticky Rice

Thai custard sticky rice, known as "Khao Niew Mamuang" or "Sticky Rice with Coconut Custard," is a beloved dessert that combines the creaminess of coconut custard with the chewy texture of sticky rice. Making this delightful dish at home is a rewarding experience that will tantalize your taste buds. Follow these simple steps to create your own Thai custard sticky rice.

Ingredients

To prepare Thai custard sticky rice, you will need the following ingredients:

  • 1 cup of glutinous (sticky) rice
  • 1 can (13.5 oz) of coconut milk
  • 1/2 cup of sugar
  • 1/2 teaspoon of salt
  • 4 large eggs
  • 1 teaspoon of vanilla extract (optional)
  • Mung beans or sesame seeds for garnish (optional)

Instructions

Step 1: Prepare the Sticky Rice

Begin by rinsing the glutinous rice under cold water until the water runs clear. Soak the rinsed rice in water for at least 4 hours or overnight. After soaking, drain the rice.

Step 2: Cook the Sticky Rice

In a steamer lined with cheesecloth or a clean kitchen towel, place the soaked sticky rice. Steam the rice for about 20-30 minutes until it becomes translucent and sticky. Once cooked, transfer it to a bowl and let it cool slightly.

Step 3: Make the Coconut Custard

In a mixing bowl, combine the coconut milk, sugar, salt, and optional vanilla extract. Whisk in the eggs until everything is well blended. Strain the mixture through a fine sieve for a smoother custard.

Step 4: Assemble the Dish

In a greased 8-inch square baking dish or similarly sized pan, spread half of the cooked sticky rice evenly across the bottom. Pour half of the coconut custard mixture over the rice. Then, add the remaining sticky rice on top of the custard layer, followed by the remaining custard mixture. Smooth the top with a spatula.

Step 5: Steam the Dish

Cover the baking dish with aluminum foil or a lid to prevent water from dripping into the custard. Steam the entire dish over boiling water for about 30-40 minutes until the custard is set. You can check for doneness by inserting a knife; if it comes out clean, your custard is ready.

Step 6: Cool and Serve

Once cooked, remove the baking dish from the steamer and let it cool to room temperature. Once cooled, you can cut the Thai custard sticky rice into squares or rectangles, and serve with a sprinkle of mung beans or sesame seeds if desired.

Tips for the Perfect Thai Custard Sticky Rice

  • Ensure you use glutinous rice for optimal texture; regular rice won’t yield the same results.
  • For added flavor, consider infusing the coconut milk with pandan leaves during cooking.
  • Make sure to steam the dish long enough for the custard to set firmly.

Enjoy your homemade Thai custard sticky rice, a delightful combination of textures and flavors that will surely impress your family and friends!