SANGKAYA - Thai Coconut Custard with Pandan Sticky Rice
SANGKAYA - Thai Coconut Custard with Pandan Sticky Rice
Ingredients
For the Pandan Sticky Rice
- 1 1/2 cups sweet glutinous rice
- 3 pandan leaves, fresh or frozen, tied into a knot
- 1 cup full-fat coconut milk
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
For the Thai Coconut Custard (Sangkaya)
- 3 large eggs
- 2 duck egg yolks, (optional, for richer color and texture)
- 1 cup full-fat coconut milk
- 1/2 cup palm sugar, finely chopped or grated
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pandan extract
For Garnish
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Rinse the sweet glutinous rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a bowl, cover with fresh water, and soak for at least 2 hours, or preferably overnight. This is crucial for proper cooking.
⏱️ 5 min
- 2
Prepare the pandan sticky rice for steaming: Drain the soaked rice well. In a steamer basket lined with parchment paper or a cheesecloth, spread the rice evenly. Place the tied pandan leaves on top of the rice.
⏱️ 10 min
- 3
Steam the rice: Bring water to a boil in the bottom of your steamer. Place the steamer basket over the boiling water, cover, and steam for 20-25 minutes, or until the rice is tender and translucent. Remove the pandan leaves.
⏱️ 25 min
- 4
While the rice is steaming, prepare the coconut milk mixture for the rice: In a small saucepan, combine 1 cup of full-fat coconut milk, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Heat over medium-low heat, stirring constantly, until the sugar and salt are fully dissolved. Do not boil.
⏱️ 5 min
- 5
Combine rice and coconut milk: Transfer the hot steamed rice to a large bowl. Pour the warm coconut milk mixture over the rice. Stir gently with a wooden spoon or spatula until all the liquid is absorbed and the rice is evenly coated. Cover the bowl and let it sit for at least 30 minutes to allow the flavors to meld and the rice to fully absorb the liquid.
⏱️ 5 min
- 6
Prepare the custard mixture: In a large bowl, whisk together the large eggs and optional duck egg yolks until well combined. Add the full-fat coconut milk, finely chopped palm sugar, granulated sugar, salt, and pandan extract. Whisk vigorously until all the sugars are dissolved and the mixture is smooth. Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or egg chalazae, ensuring a silky-smooth custard.
⏱️ 15 min
- 7
Steam the custard: Pour the strained custard mixture into individual heatproof ramekins or a larger heatproof dish. Cover the ramekins/dish tightly with aluminum foil to prevent condensation from dripping onto the custard. Place the ramekins/dish in a steamer basket. Steam over simmering water for 20-30 minutes for individual ramekins, or 40-50 minutes for a larger dish, or until the custard is set but still slightly wobbly in the center.
⏱️ 30 min
- 8
Cool the custard: Carefully remove the steamed custard from the steamer. Let it cool completely to room temperature, then chill in the refrigerator for at least 1 hour before serving. This allows the custard to firm up and develop its full flavor.
⏱️ 5 min
- 9
Assemble and serve: To serve, scoop a portion of the pandan sticky rice onto a plate. Gently unmold or spoon a portion of the chilled coconut custard alongside the rice. Garnish with toasted sesame seeds. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
SANGKAYA - Thai Coconut Custard with Pandan Sticky Rice
Ingredients
For the Pandan Sticky Rice
- 1 1/2 cups sweet glutinous rice
- 3 pandan leaves, fresh or frozen, tied into a knot
- 1 cup full-fat coconut milk
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
For the Thai Coconut Custard (Sangkaya)
- 3 large eggs
- 2 duck egg yolks, (optional, for richer color and texture)
- 1 cup full-fat coconut milk
- 1/2 cup palm sugar, finely chopped or grated
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pandan extract
For Garnish
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Rinse the sweet glutinous rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a bowl, cover with fresh water, and soak for at least 2 hours, or preferably overnight. This is crucial for proper cooking.
⏱️ 5 min - 2
Prepare the pandan sticky rice for steaming: Drain the soaked rice well. In a steamer basket lined with parchment paper or a cheesecloth, spread the rice evenly. Place the tied pandan leaves on top of the rice.
⏱️ 10 min - 3
Steam the rice: Bring water to a boil in the bottom of your steamer. Place the steamer basket over the boiling water, cover, and steam for 20-25 minutes, or until the rice is tender and translucent. Remove the pandan leaves.
⏱️ 25 min - 4
While the rice is steaming, prepare the coconut milk mixture for the rice: In a small saucepan, combine 1 cup of full-fat coconut milk, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Heat over medium-low heat, stirring constantly, until the sugar and salt are fully dissolved. Do not boil.
⏱️ 5 min - 5
Combine rice and coconut milk: Transfer the hot steamed rice to a large bowl. Pour the warm coconut milk mixture over the rice. Stir gently with a wooden spoon or spatula until all the liquid is absorbed and the rice is evenly coated. Cover the bowl and let it sit for at least 30 minutes to allow the flavors to meld and the rice to fully absorb the liquid.
⏱️ 5 min - 6
Prepare the custard mixture: In a large bowl, whisk together the large eggs and optional duck egg yolks until well combined. Add the full-fat coconut milk, finely chopped palm sugar, granulated sugar, salt, and pandan extract. Whisk vigorously until all the sugars are dissolved and the mixture is smooth. Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or egg chalazae, ensuring a silky-smooth custard.
⏱️ 15 min - 7
Steam the custard: Pour the strained custard mixture into individual heatproof ramekins or a larger heatproof dish. Cover the ramekins/dish tightly with aluminum foil to prevent condensation from dripping onto the custard. Place the ramekins/dish in a steamer basket. Steam over simmering water for 20-30 minutes for individual ramekins, or 40-50 minutes for a larger dish, or until the custard is set but still slightly wobbly in the center.
⏱️ 30 min - 8
Cool the custard: Carefully remove the steamed custard from the steamer. Let it cool completely to room temperature, then chill in the refrigerator for at least 1 hour before serving. This allows the custard to firm up and develop its full flavor.
⏱️ 5 min - 9
Assemble and serve: To serve, scoop a portion of the pandan sticky rice onto a plate. Gently unmold or spoon a portion of the chilled coconut custard alongside the rice. Garnish with toasted sesame seeds. Serve immediately.
⏱️ 5 min