Authentic Khao Niaow Sang Kaya (Pandan Custard Sticky Rice) Recipes

Khao Niaow Sang Kaya (Pandan Custard Sticky Rice)recipes

Khao Niaow Sang Kaya, a Thai pandan custard sticky rice dessert, offers a delightful blend of fragrant custard and sticky rice.

This recipe guides you through making this authentic Thai treat. Explore the rich flavors and textures of Southeast Asian cuisine.

Delight your senses with this pandan-flavored, coconut milk dessert, a traditional Thai sweet reminiscent of Thailand’s vibrant streets.

Key Takeaways

  • Khao Niaow Sang Kaya is a beloved Thai dessert of pandan custard and sticky rice
  • Chicken and duck eggs create a rich, creamy texture
  • Coconut milk and cane coconut sugar balance sweetness
  • White and black glutinous rice create a beautiful purple hue
  • Refrigerate leftover custard for up to 2 days, reheat as needed

What is Khao Niaow Sang Kaya?

Definition of Khao Niaow Sang Kaya

Khao Niaow Sang Kaya is a Thai dessert. It features a silky pandan custard. The custard is layered over sticky coconut rice.

The name translates to “sticky rice with custard” in Thai. This reflects the dessert’s core components.

Origins and Popularity in Thailand

Khao Niaow Sang Kaya originated in Thai culinary tradition. Records of the dish date back centuries.

It remains a beloved Thai dessert. It’s often served at special occasions.

Ingredients for Khao Niaow Sang Kaya (Pandan Custard Sticky Rice) Recipes

Sticky Rice Ingredients

The sticky rice is a blend of white and black glutinous rice.1 The black rice lends a nutty flavor and purple hue.1

Pandan Custard Ingredients

The pandan custard contains coconut milk, eggs, palm sugar, and pandan leaves.1 The pandan leaves provide a distinct fragrance and vibrant green color.1

Ingredient Quantity
White and black glutinous rice Combination of the two
Coconut milk 1 cup
Eggs 41
Palm sugar 1/2 cup1
Pandan leaves Fresh
Salt 1 teaspoon1
Vanilla extract (optional) 1 teaspoon1

Step-by-Step Guide for Making Sticky Rice

Soak the white and black glutinous rice in water for at least 4 hours or overnight. This softens the rice, ensuring even cooking when steamed.

Soaking the Sticky Rice

After soaking, steam the sticky rice for about 20 minutes until cooked through and tender. Steaming helps gelatinize the rice, giving it a signature sticky, chewy texture.

Steaming the Sticky Rice

While the rice is hot, transfer it to a bowl. Pour in a coconut milk mixture made with coconut milk, sugar, and salt. Gently stir to distribute the coconut milk evenly. Let it sit for 20 minutes to absorb the flavors.

Infusing with Coconut Milk

Khao Niaow Sang Kaya (Pandan Custard Sticky Rice) Recipes

Start by spooning the coconut-infused sticky rice into serving bowls. Top each portion with a silky pandan custard slice. You can optionally garnish with toasted sesame seeds or fresh mango slices.

Khao Niaow Sang Kaya (Pandan Custard Sticky Rice)recipes

Tips and Tricks for Perfect Pandan Custard

Achieving a delicate pandan custard balance takes technique and ingredients. Here are tips to master this Thai dessert:

To get the ideal silky texture, gently steam the custard over low heat. This gradual cooking helps it set properly.

Avoid curdling or lumpiness by steaming gently on low heat.

Achieving the Right Consistency

Fresh, high-quality pandan leaves infuse the custard with fragrance and vibrant color. Incorporate them into the mixture before steaming.

Infusing with Pandan Flavor

Serving and Presentation Ideas

In Thailand, this dish is typically served with sticky rice in a small bowl or cup. The pandan custard is carefully placed on top.

This presentation highlights the contrasting textures and colors beautifully. For a modern twist, get creative with layering the rice and custard in clear glass containers.

Mold the custard into decorative shapes. Garnish with toasted coconut, edible flowers, or fresh fruit to enhance visual appeal.

 

Conclusion

Khao Niaow Sang Kaya combines pandan custard and coconut sticky rice.2 This Thai treat blends rich flavors and chewy textures. Follow this guide to make it at home.

This dessert showcases diverse Thai sweets like Mango Sticky Rice. Mastering Khao Niaow Sang Kaya deepens appreciation for Thai culinary heritage.

Whether a seasoned cook or beginner, this guide teaches crafting perfect Khao Niaow Sang Kaya. Embrace vibrant flavors, aromas, and comforting textures of this traditional Thai delight.

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FAQ

What is Khao Niaow Sang Kaya?

Khao Niaow Sang Kaya is a Thai dessert. It features silky pandan custard over sticky coconut rice. The name means “sticky rice with custard” in Thai.

What are the origins of Khao Niaow Sang Kaya?

Khao Niaow Sang Kaya has origins in Thai cuisine. Records of this dessert date back centuries.It remains a beloved treat throughout Thailand. It’s often served at special occasions and street markets.

What ingredients are used in Khao Niaow Sang Kaya?

The sticky rice has white and black glutinous rice. The pandan custard has coconut milk, eggs, palm sugar, and pandan leaves.

How do you prepare the sticky rice for Khao Niaow Sang Kaya?

Soak white and black glutinous rice for 4 hours or overnight. Steam the sticky rice for 20 minutes until tender.While hot, transfer to a bowl. Pour in a coconut milk mixture with sugar and salt.

How do you ensure the pandan custard has the right consistency?

Steam the pandan custard gently over low heat. This gradual cooking helps it set properly without curdling.

How is Khao Niaow Sang Kaya traditionally served?

In Thailand, Khao Niaow Sang Kaya is served traditionally. The sticky rice is spooned into a small bowl or cup.The pandan custard is carefully placed on top. This allows the contrasting textures and colors to shine.

How can Khao Niaow Sang Kaya be presented in a more contemporary way?

For a contemporary twist, layer the sticky rice and custard creatively. Use clear glass containers or mold the custard decoratively.Garnish with toasted coconut, edible flowers, or fresh fruit. This enhances the visual appeal.

Source Links

  1. https://cookingwithlane.com/thai-custard/
  2. https://hungryinthailand.com/thai-desserts/
Dortha Denesik

About Dortha Denesik

I'm Dortha, the voice and heart behind this kaleidoscope of words you've stumbled upon. While some may call me a writer, I see myself as a perpetual learner, using my keyboard to journey through a myriad of topics and ideas, capturing the essence of what I uncover. This blog is a reflection of my diverse interests, ranging from the intricacies of daily life to the broader strokes of culture, society, and the wonders of our world. Each post is a fragment of my curiosity, meticulously researched, and penned with a blend of personal anecdotes and insights.

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