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Egg Custard with Sticky Rice

Tue, Jan 18, 2011

Thai Dessert



This is another one of those recipes that my friend said he did not like, until he tried it. Now, he loves it. This ancient dessert consists of egg custard (Sung-Kha-ya) on top of rice (Khao-Niew-Moon) and is wrapped in banana leaves for added flavor. Try it, I am sure you will love it, too!

INGREDIENTS FOR KHAO-NIEW-MOON:
-3 cups sticky rice (also called sweet rice)
-2 cups coconut milk
-1 cup palm sugar
-1 tbsp. salt
-½ cup water (for boiling)
-2 each pandanus leaves (bai-toey – cut to approximately 2 inch lengths)

PREPARATION:
1. Soak the sticky rice in warm water for a minimum of 2 hours or overnight, then rinse the rice 3 times and drain the water.
2. Line the steamer tray of a steam cooker with cheese cloth and place the rice in the steamer tray for about 20-25 minutes.
3. While the rice is steaming, Cut the pandanus leaves (bai-toey) into small lengths (about 2 inches), then boil the leaves in about ½ cup of water.
4. Remove and discard the pandanus leaves, then mix the water (used to boil the pandanus leaves) with the coconut milk, salt, and palm sugar.
5. When the sticky rice is has finished steaming, place the rice in a bowl and pour the mixture over the sticky rice. Make sure the sticky rice is still hot. Stir the rice and the mixture very quickly for a few minutes or until thoroughly mixed.
6. Cover the bowl for about 15 minutes.

INGREDIENTS FOR THE EGG TOPPING:
-5 each eggs
-½ cup coconut milk
-1½ cups palm sugar
-½ cup water (for boiling)
-2 each pandanus leaves (bai-toey – cut to approximately 2 inch lengths)

PREPARATION FOR THE EGG TOPPING:
1. Beat the eggs in a bowl and set aside.
2. Cut the pandanus leaves (bai-toey) into small lengths (about 2 inches), then boil the leaves in about ½ cup of water.
3. Remove and discard the pandanus leaves, then mix the water (used to boil the pandanus leaves), coconut milk, and palm sugar with the eggs in the bowl.
4. Place the bowl in a steamer, then steam for about 20 minutes, or until done, using a high heat setting.
5. Remove from the steamer and set aside until cool.
PREPARATION AND BANANA WRAPPING:
The egg custard and sticky rice are wrapped in a leaf which then wrapped in another larger leaf which are prepared as follows:
1. Tear the outer banana leaves into strips approximately 7½ inches wide and wipe with a wet paper towel, then cut each leaf into 10 inch lengths).
2. Tear the inner banana leaves into strips approximately 6½ inches wide and wipe with a wet paper towel, then cut each leaf into 8 inch lengths).
3. Round off the end of each banana leaf by cutting each corner into an oval shape.
4. Place a small amount of sticky rice on the banana leaves and then put a layer of the steamed egg custard on top of the rice.
5. Wrap the rice and custard in the banana leaves and fasten together with toothpicks as shown in the pictures.
Number of servings will vary based upon the size of banana leaves in each package.

Tip: As an alternative, a bamboo steamer lined with cheesecloth may be used instead of a steam cooker for steaming the rice. As and option, you may garnish with dried shallots.

Egg Custard with Sticky Rice Thailand

Egg Custard with Sticky Rice Thailand

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This post was written by:

- who has written 228 posts on Thailand Cooking & Thai Food.

I write about Thai food and i also teach Thai and do Thai translations.

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