Sweet Black Sticky Rice with Coconut Custard

Rinse the black sticky rice thoroughly until the water runs clear. Soak the rice in cold water for at least 4 hours, or preferably overnight. Drain well before cooking.

Prepare your steamer. Line a steamer basket with a damp cheesecloth or banana leaf. Place the drained black sticky rice in the basket, spread evenly. Steam over high heat for 30-35 minutes, or until the rice is tender and chewy. The water in the steamer should be at a rolling boil (approx. 100°C).

While the rice is steaming, prepare the coconut milk mixture for the rice. In a small saucepan, combine 120ml coconut milk, 25g granulated sugar, and 0.25 tsp salt. Heat over low heat, stirring until the sugar and salt dissolve. Do not boil. Set aside.

Once the rice is cooked, transfer it to a bowl. Pour the warm coconut milk mixture over the rice and gently fold it in. Cover the bowl and let it sit for 10-15 minutes to allow the rice to absorb the coconut milk fully.

For the coconut custard (sangkhaya), whisk the 2 large eggs, 50g palm sugar, 60ml coconut milk, and a pinch of salt in a bowl until well combined and the palm sugar has dissolved. If using, bruise the pandan leaf and add it to the mixture for extra fragrance.

Strain the custard mixture through a fine-mesh sieve into small heatproof ramekins or a shallow heatproof dish. This step is crucial for a smooth custard. Remove the pandan leaf if you added it.

Steam the custard over medium heat for 10-15 minutes, or until set but still slightly wobbly in the center. Ensure the water in the steamer is simmering gently (approx. 90-95°C) to prevent the custard from developing an uneven texture.

Serve the warm or room-temperature black sticky rice with generous dollops of the coconut custard. Enjoy this delightful Thai treat!