Thai 35 min

Thai Sticky Rice with Mango and Coconut Custard

Name: Thai Sticky Rice with Mango and Coconut Custard
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 cup glutinous rice; 1 can (13.5 oz) coconut milk; 6 tablespoons sugar; 1/2 teaspoon salt; 2 ripe mangoes, peeled and sliced; 3 egg yolks; 1/4 cup coconut cream; 2 tablespoons sugar (for custard); Pinch of salt (for custard); Sesame seeds for garnish

vegetariandairy-free

Ingredientsfor 2

480

Cal

Protein

88g

Carbs

14g

Fat

11 cup glutinous rice
21 can (13.5 oz) coconut milk
36 tablespoons sugar
41/2 teaspoon salt
52 ripe mangoes, peeled and sliced
63 egg yolks
71/4 cup coconut cream
82 tablespoons sugar (for custard)
9Pinch of salt (for custard)
10Sesame seeds for garnish

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Instructions

1
Soak glutinous rice 4 hours or overnight. Steam over boiling water for 25 minutes until fully cooked and translucent. Fold in a mixture of coconut milk, sugar, and salt while hot. Cover and rest 15 minutes.
2
Make coconut custard: whisk egg yolks, coconut cream, sugar, and salt in a small bowl. Cook in a double boiler or over very low heat, stirring constantly, until thickened to a flowing custard consistency that coats a spoon, about 8 minutes. Do not let it boil or the eggs will scramble.
3
Shape sticky rice into small logs or use a mold. Arrange on plates with mango slices alongside.
4
Drizzle the warm coconut custard over the rice (not the mango). The coconut custard is richer and more custardy than the traditional coconut cream topping — a special variation.
5
Sprinkle sesame seeds over the custard. Serve immediately while the custard is warm and the rice is fresh.