Thai cuisine · Breakfast & Eggs

Khao Niao Sangkhaya

Warm coconut sticky rice with a shimmering green pandan-egg custard that sets while steaming.

Ingredients · for 4 servings

• 250 g sticky rice (Thai glutinous rice)
• 400 ml coconut milk
• 4 eggs
• 150 g palm sugar
• 4 pandan leaves
• 1 tsp salt
• 3 tbsp sugar
• 1 tbsp rice flour

Instructions

1. Rinse the sticky rice several times, soak overnight, drain and steam over boiling water for 25 min. until the grains are translucent and soft.
2. Warm 200 ml coconut milk with the sugar and 1/2 tsp salt, pour over the hot rice and let sit covered for 15 min. until fully absorbed.
3. For the custard, chop three pandan leaves finely, blend with the remaining coconut milk and press through a fine sieve so only the green extract remains.
4. Whisk the palm sugar with the eggs, remaining salt and rice flour, work in the pandan-coconut extract and pour the mixture through a sieve again into a shallow dish.
5. Top the dish with the last pandan leaf and steam over low heat for 25–30 min. until the custard is set and a wooden skewer comes out clean.
6. Cut the custard into cubes, arrange next to the lukewarm coconut sticky rice and serve immediately.