← Nouns Cooking · Thai

Ingredients

• 300 g raw Thai sticky rice, soaked overnight
• 300 ml Coconut milk
• 60 g Sugar
• ½ tsp Salt
• 4 eggs (duck eggs if you can)
• 200 ml Coconut milk
• 100 g Palm sugar, grated
• 3 pandan leaves, blended with 3 tbsp water and strained
• ¼ tsp Salt

Method

1. Drain the soaked rice and steam it in a cloth-lined steamer for 25–30 min, until translucent and tender.
2. Meanwhile heat the coconut milk, sugar and salt until dissolved. Stir the hot rice into it, cover and let it sit for 20 min to soak up the milk.
3. For the custard, squeeze the palm sugar and pandan juice together with your hands (or whisk hard) until the sugar dissolves, then mix in the eggs, coconut milk and salt without whipping in air. Strain.
4. Press the rice firmly into a 20 cm square tin lined with banana leaf or baking paper. Pour the custard over the top.
5. Steam over medium-low heat for 25–30 min, until the custard is set with only a slight wobble in the centre. Wrap a towel around the lid so drips do not mark the surface.
6. Cool completely, then cut into squares to serve.

Tips

• Gentle heat is what keeps the custard smooth: if it bubbles and pockmarks, turn the heat down.
• Keep it covered in the fridge and eat within two days; bring back to room temperature first.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand TASTE