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Sweet Sticky Rice with Thai Custard
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Thursday, 26 June 2008

Video Sneak Preview  (tiny, low resolution)

    Jules's Blurb:  Khwanjai's Thai Sticky Rice Recipe is rather more than the average sticky rice, but we're Sweet Sticky Rice With Thai Custardnot just talking sticky rice here, we're talking "Sweet Sticky Rice" but it doesn't stop there!  Oh no this is the consummate Thai food lovers sweet, pudding or as I called desserts when I was a kid..... "afters" 

    In this recipe we not only show you how to cook sticky rice, we're going to show you how to make Sweet Sticky Rice with Thai Custard, and if you've never had Thai custard before you're in for a real taste bud treat 

    Our resident Chef; Khwanjai runs our Thai Cooking School , she often creates her own recipes which are reflected in our varied selection of Thai Recipes.

    We opened our doors to members, Feb 2008 and this is the first of the desserts, with quite a few more to come, so stay tuned for more Thai desserts


Sweet Sticky Rice Recipe

(Kao Neow Sang Ky Aah)

How to Make Sweet Sticky Rice with Custard




Serves 4-6
500gr Pearl (pudding) Rice
4 Cups Coconut Milk
4 Duck Eggs
3 Panadus Leaves (Asian stores usually stock these)
2 tbs Palm Sugar (heaped)
1/2 Cup Sugar (ordinary)
1/2 ts Salt



Soak the rice in cold water for minimum 3 to 4 hours before you start!

Cut Panadus leaves into 3 or 4" lengths (Top Tip in video for silver members)

Beat the 4 Duck eggs and add the Palm Sugar and mix until sugar dissolved, add Panadus Leaves, continue to mix and squeeze the leaves and the mixture for about 2 minutes
and then add 1 and 1/2 cups of coconut milk.  Continue to mix and squeeze the leaves before removing (we don't eat them okay?)

How to Cook Sticky Rice :

Using a vegetable steamer fill the reservoir with water, strain and add the wet rice "in a muslin cloth/bag" to the steamer and steam for about 20 minutes, you want to achieve soft textured grains sticking together that you can form into balls between fingers easily, grains should not be hard.

How to Cook the Sweet Sauce:

Pour the rest of the Coconut milk into a saucepan and add the sugar and salt, stir until dissolved.  Easy or what??

    Now grab the sticky rice and spoon in the sweet sauce, mixing it in as you go, (you'll use most of it) until achieve a consistency that will slump very slowly, see video tutorial...


How to cook The Custard:

Re-stir and pour your Egg mixture into small heat proof bowls and place in the vegetable steamer for about 10 - 20 minutes, they should rise and firm up like a mousse and be slightly more moist deep inside. (not runny)

Smile:  You just learned "How to make Sweet Sticky Rice with Thai Custard"
Visit our Video-Blog ThaiFood-Tv to learn some more about this recipe in the public video

Serving suggestions:

    Serve into a nice serving dish place on your table and using a spoon, slice pieces of the eggy custard and lay them on top of the sweet sticky rice, for a finishing touch drizzle an extra spoonful of sweet sauce on top.
Eat with any Thai meal you feel would benefit from a sweet finisher.

The full members video tutorial is packed with Chef Khwanjai's top tips

For the Best Results

Sweet Sticky Rice with Custard Video

    Members click the camera to watch the full video tutorial, it's packed with Khwanjai's top tips not shown in the public recipe here. The recipe and photo's only gives you about 5% of the information available in the video.  In fact the only thing the video can't show you is the smell & taste!   Heaven knows we try!
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