PURPLE STICKY RICE WITH COCONUT CUSTARD

You guys, welcome back. Today I'm making Khao Neow Dam Sangkaya, aromatic purple sticky rice with a coconut custard. It's comforting to eat and reminds me of the solar new year celebration, which is just a few weeks away. Let's get started. We'll need Thai white sticky rice. This black sticky rice is known as Khao Kam, sometimes called sweet because of its glutinous properties. It's actually a deep purple color due to the excess of anthocyanin, a powerful antioxidant with many health benefits. It's chewier than white sticky rice, and when mixed with white sticky rice, it will produce a beautiful purple color and hybrid texture. Rinse the sticky rice a few times until the water runs clear. Soak and cover overnight at room temperature. It's the next day, and the rice mixture has been naturally dyed a vibrant purple color. Look at the deep color of the water from the black sticky rice. Let's get ready to steam the sticky rice. Bring the steamer to a rolling boil on medium high and steam for 30 minutes. In the meantime, let's make a coconut marinade for the sticky rice. Coconut cream, a bundle of pandan leaves, sugar, and salt. Bring to a light simmer to infuse the aroma of the pandan leaves and to dissolve the sugar completely. Cover and set it aside. The sticky rice has been steaming for 30 minutes. Flip the bundle and steam this side for 20 minutes. In the meantime, let's make a coconut custard. I actually doubled this recipe because I'm sharing it with others. That's why it looks like I'm making a lot. We'll need eggs, finely shaved palm sugar so that it dissolves easier in the following step. Dissolve the sugars into the eggs as best as you can. Pandan leaves that have been cut into pieces. Bruise the pandan leaves to release its flavors and aroma into the mixture. Coconut cream and salt. I didn't show this step, but remove the pandan leaves and use a blender at this stage to dissolve the sugar. This will also give the custard an airy texture. Once the sugar is dissolved, you can add the mixture back to the bowl and continue to scrunch and bruise the pandan in the mixture, releasing more of its flavors and aroma. Let's strain the mixture through a fine sieve to ensure a smooth custard. Skim off any foam. Bring a steamer to a boil. Once the water boils, bring it down to medium heat and steam the custard, covered, for 20 minutes. After 20 minutes, the coconut custard is done. Let's set this aside. Now the sticky rice is done steaming. Add it to a bowl. Mix and let the steam escape. In goes the coconut marinade we made earlier. Combine well. Let this marinade covered for 10 minutes. After 10 minutes, give it a good mix for 10 more minutes. After a total of 20 minutes, the purple sticky rice has fully absorbed the coconut marinade. Let's assemble the dessert. I'll show you a few ways that it's served. With a banana leaf, cut into a shape like this. Scoop some purple sticky rice and coconut custard aligned on top. Fold the edges inward like this to create a pointed flap and tuck the flaps under. Let's do one more, but present it slightly different. This time, offset the coconut custard a bit. Now when you wrap it, you can see both the purple sticky rice and the coconut custard. And finally, no wrapping needed. Simply serve them together on a banana leaf. Here we have it, Khao Niu Dam Sangkaya. The purple sticky rice is soft and glutenous, coconutty, sweet, and a hint of saltiness. And the coconut custard is aromatic and comforting. I hope you enjoyed this video. Please hit that like button to show some love. And I'll see you all in the next video. Be safe everyone.