PURPLE STICKY RICE WITH COCONUT CUSTARD | ข้าวเหนียวดำสังขยา

Purple Sticky Rice with Coconut Custard, known as Khao Niew Dum Sungkaya is an aromatic and comforting Thai dessert. It reminds me of the Solar New Year (Songkran) because there are many vendors who sell this dessert or something similar to it, around this time of year.

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💡TIPS

1. Palm Sugar can be hard to dissolve. If yours comes in a block, shave it down finely. Traditionally, the palm sugar is mixed into the egg mixture by hand. However, it might be difficult to get it to dissolve completely that way. Add everything but the pandan leaves, to a blender and blend for a few seconds to dissolve the palm sugar. Don't blend too much. After, scrunch in the pandan leaves to extract its essence. Strain the mixture through a fine sieve to get a smooth and delicate custard.
2. In this video, you see that I'm using more than the amounts of each of the ingredients listed below. That's because I doubled the recipe, since I was sharing this with many others.
3. This dessert is quite sweet, with hints of saltiness. Adjust the sweetness and saltiness to your liking.

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🥥 INGREDIENTS

Purple Sticky Rice
Thai White Sticky Rice - 1 cup
Thai Black Sticky Rice - 1/2 cup

Coconut Marinade for Purple Sticky Rice
Coconut Cream - 1 + 3/4 cup
White Sugar - 1/2 cup
Salt - 1/4 tsp
Pandan Leaves Bundle - 3 leaves

Coconut Custard
Eggs - 3 XL eggs
Coconut Cream - 1/2 cup
Palm Sugar - 3/4 cup (Finely Shaved)
Salt - 1/2 tsp
Pandan Leaves - 3 leaves (cut)
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Intro 00:00
Preparing Purple Sticky Rice 00:31
Coconut Marinade for Sticky Rice 03:22
Checking on Steaming Purple Sticky Rice 04:12
Making Coconut Custard 04:34
Marinating Purple Sticky Rice 07:13
Serving Purple Sticky Rice with Coconut Custard 09:04
Eating Purple Sticky Rice with Coconut Custard 10:59
Outro 11:17

#stickyrice #dessert #thaifood