Hello Follicles,
Long time since I’ve said that personally
Yes hello folks, I’m back in the florist shop with yet another of Khwanjai’s delightful recipes for your delectation and gastronomic pleasure.
Now I have to warn you if you’re prone to piling on the pounds then you’re gonna love this cos you’re a greedy guts right?? I go too far… this is the first Thai desert recipe we have published and it’s true to say we have been remiss in this area, so strike one for us eh!
The lovely thing about this recipe is it’s actually quite simple, just three easy stages, but it does take a little time and forethought to prepare, ie. soak the rice for 3-4 hours before you need it
Your effort will be handsomely rewarded by a dessert fit for a King, or as I would say “Gaw Blimey Guvner” Deeelishhus!
A very sweet sticky rice is cleverly complimented and balanced by the Thai custard (suffused with the aromatics of Panadus leaf) which although sweet in itself, somehow manages to quell the almost sickly sweetness of the rice. Delicious!
Dive over to Sweet Sticky Rice Recipe and learn how to make, sticky rice, sweet sticky rice and Thai custard all in the one recipe, that’s what I call a “sweet” deal!!
Now if you are a bit new to Thai cooking, if you are a regular “Thai Foodie” or even a seasoned chef, you’re going to learn something from Khwanjai’s Thai Cooking Classes
Sign up for Khwanjai’s Free Thai Cooking Classes Your first step to mastering Thai food, it’s a 7 recipe Banquet course plus a few secret bonus’s
Warmest regards
Jules (& laughing girl)
The Full video tutorial is packed with Khwanjai’s top tips
This is just a tiny low resolution preview
Sign up for Khwanjai’s Free Mini course, you’ll learn how to make a 7 recipe Banquet dinner and if you don’t want to make a banquet, no problem, every recipe is a delight in it’s own right!
How to Make Sweet Sticky Rice with Thai Custard
Sweet Sticky Rice Recipe
(Kao Neow Sang Ky Aah)
Ingredients:
Serves 4-6
500gr Pearl rice
4 Cups Coconut Milk
4 Duck Eggs
3 Panadus Leaves (tip at TRV where to get these)
2 tbs Palm Sugar (heaped)
1/2 Cup Sugar (ordinary)
1/2 ts Salt
Preparation:
Soak the rice in cold water for minimum 3 hours before you start!
Cut Panadus leaves into 3 or 4″ lengths (Top Tip in video for silver members)
Beat the 4 Duck eggs and add the Palm Sugar and mix until sugar dissolved, add Panadus Leaves, continue to mix and squeeze the leaves and the mixture for about 2 minutes and then add 1 and 1/2 cups of coconut milk. Continue to mix and squeeze the leaves before removing
How to Cook Sticky Rice :
Using a vegetable steamer fill the reservoir with water, strain and add the wet rice (wrapped in a muslin) to the steamer and steam for about 20 minutes, you want to achieve soft textured grains sticking together that you can form into balls between fingers easily, grains should not be hard.
How to Cook the Sweet Sauce:
Pour the rest of the Coconut milk into a saucepan and add the sugar and salt, stir until dissolved. Easy or what??
Now grab the sticky rice and spoon in the sweet sauce, mixing it in as you go, (you’ll use most of it) until achieve a consistency that will slump very slowly, see video tutorial…
How to cook The Custard:
Re-stir and pour your Egg mixture into small heat proof bowls and place in the vegetable steamer for about 10 – 20 minutes, they should rise and firm up like a mousse and be slightly more moist deep inside. (not runny)
Smile: You just learned “How to make Sweet Sticky Rice with Thai Custard”
Serving suggestions:
See Sweet Sticky Rice Recipe
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