Thai cuisine · Breakfast & Eggs

Khao Niao Ping

Sticky rice packets in banana leaf with an egg-coconut center, grilled over charcoal until toasty-crusted.

Ingredients · for 4 servings

• 250 g glutinous rice (Thai sticky rice)
• 300 ml coconut milk
• 3 tbsp sugar
• 1 tsp salt
• 2 eggs
• 3 tbsp palm sugar
• 4 banana leaves (or substitute parchment paper)
• 2 tbsp shredded coconut

Instructions

1. Wash the sticky rice several times and soak overnight in cold water, drain the next morning and steam over boiling water for 25 min until the grains are translucent.
2. Warm 200 ml coconut milk with sugar and salt, pour over the hot rice and let sit covered for 15 min until the liquid is fully absorbed.
3. For the filling, whisk the eggs with the remaining coconut milk, palm sugar and shredded coconut and cook over low heat, stirring, for 5-6 min into a thick custard.
4. Soften the banana leaves briefly over a flame, cut into 20 cm rectangles and spread 3 tbsp of rice flat on each.
5. Place 1 tsp of the egg custard in the center, fold the rice over it, fold the leaf into a flat packet and secure the ends with toothpicks.
6. Grill the packets on a charcoal grill over medium embers for 5-6 min per side until the leaf smells darkly toasted, and serve lukewarm.