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Khao Neow Dam Sang Kaya
Thai Black Sticky Rice with Coconut Custard
An elegant and traditional Thai dessert featuring chewy, fragrant black glutinous rice topped with a rich, silky coconut-egg custard. The deep purple hue of the rice contrasts beautifully with the golden custard.
đ§ Ingredienser
- 1 cup Black glutinous rice(Also known as forbidden rice. Ensure it's glutinous for the characteristic sticky texture.)
- 300 ml Full-fat coconut milk(Use good quality, full-fat coconut milk for the richest flavor and texture.)
- 3 Large eggs(Room temperature eggs will incorporate more smoothly into the custard.)
- 100 g Palm sugar(Can be substituted with brown sugar if palm sugar is unavailable. Grate or finely chop it.)
- 1/4 teaspoon Salt(Enhances the sweetness and balances the flavors.)
- 1 cup Water(For steaming the rice.)
đšâđł Instruktioner
- 1
Rinse the black glutinous rice thoroughly under cold running water until the water runs clear. Place the rinsed rice in a bowl and cover with ample fresh water. Let it soak for at least 8 hours or overnight. Drain the soaked rice well.
â±ïž 8+ hours (soaking) - 2
Prepare the steamer. Fill the bottom of your steamer with water and bring it to a rolling boil over medium-high heat. Line a steamer basket or tray with cheesecloth or parchment paper, ensuring it's well-fitting. Spread the drained black rice evenly in the prepared steamer basket.
â±ïž 10 minutes - 3
Steam the black rice for 30-40 minutes, or until the grains are tender and cooked through. The rice should be chewy but not hard. If it seems dry during steaming, add a little more boiling water to the steamer. Once cooked, remove from heat and let it sit covered for 5 minutes.
â±ïž 30-40 minutes - 4
While the rice is steaming, prepare the coconut custard. In a medium bowl, whisk the eggs until lightly beaten. Add the coconut milk, chopped or grated palm sugar, and salt. Whisk until the sugar is completely dissolved and the mixture is smooth. Strain the mixture through a fine-mesh sieve into another bowl to ensure a silky-smooth custard.
â±ïž 10 minutes - 5
Prepare the custard for steaming. You can steam the custard in individual ramekins or in one larger shallow dish. If using ramekins, place them in the steamer basket. If using a larger dish, ensure it fits securely in the steamer. Pour the strained custard mixture into the prepared ramekins or dish.
â±ïž 5 minutes - 6
Steam the custard over medium heat for 20-25 minutes. The custard is set when it is firm to the touch and a knife inserted near the center comes out clean. Avoid over-steaming, which can cause the custard to curdle. The steaming temperature should be around 100°C (212°F).
â±ïž 20-25 minutes - 7
Once the custard is set, carefully remove it from the steamer and let it cool completely. For best results, chill the custard in the refrigerator for at least 1-2 hours before serving.
â±ïž 1-2 hours (chilling) - 8
To serve, spoon a generous portion of the warm or chilled black sticky rice onto individual plates or into bowls. Carefully unmold the chilled custard onto the top of the rice, or spoon it over the rice if serving directly from a larger dish. Serve immediately.
â±ïž 5 minutes
đĄ Proffstips
- âBlack glutinous rice has a distinct chewy texture and a slightly nutty flavor that is quite different from regular rice.
- âFor a truly silky smooth custard, ensure the egg and sugar mixture is well-strained before steaming.
- âThe contrast in color and texture between the dark rice and the golden custard makes for a visually stunning dessert presentation.
- âThe soaking step is crucial for tenderizing the tough black rice grains.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Serve with fresh slices of ripe mango for a classic Thai pairing.
- Incorporate diced durian into the custard mixture for a more adventurous flavor profile.
- Drizzle with a little extra sweetened coconut milk before serving.