Coconut custard with black sticky rice

Coconut custard with black sticky rice

By
From
East
Serves
6
Photographer
Leanne Kitchen

Asian desserts are as much about texture and flavour, as they are about boosting energy levels, which flag in unrelenting tropical heat. Here, smooth custard meets the toothsome, sweet grains of black sticky rice and slices of mango – one of the sexiest fruits around. As avowed durian lovers, we’d also entertain the idea of using that fruit instead, but realise we’re probably in the minority – among our non-Asian friends at least! – due to its unusual fragrance.

Ingredients

Quantity Ingredient
180g light palm sugar, chopped
375ml coconut milk
4 eggs, well beaten
1/2 teaspoon salt

Black sticky rice

Quantity Ingredient
300g black sticky (glutinous) rice
4 pandan leaves, bruised and tied in a knot
60g palm sugar, shaved
125ml coconut milk

To serve

Quantity Ingredient
2 large ripe mangoes, peeled, stoned and sliced
toasted sesame seeds

Method

  1. For the black sticky rice, put the rice in a large bowl and add enough water to cover. Soak for 8 hours or overnight. Drain well.
  2. Put the rice in a bowl, add enough water to barely cover the rice then add the pandan leaves. Put the bowl in a steamer, cover and cook for 45 minutes or until the rice is tender. Remove from the heat. Drain well and discard the pandan leaves. Add the palm sugar and a large pinch of salt and transfer to a clean bowl. Stir until the sugar has dissolved. Add the coconut milk, stir to combine well and leave to cool to room temperature.
  3. Combine the light palm sugar with 80 ml water in a small saucepan. Bring to a simmer over medium heat then cover and cook, stirring occasionally, for 5 minutes or until the sugar has dissolved. Cool slightly.
  4. Bring a large steamer to the boil.
  5. In a bowl, whisk together the sugar mixture, coconut milk, eggs and salt. Pour into a 1.25 litre capacity heatproof bowl and cover the bowl with a saucepan lid or similar. Put the bowl in the steamer and cook over medium heat for 40 minutes or until the custard is set but still a little wobbly in the centre – take care not to overcook or the custard will develop holes. Cool to room temperature.
  6. Serve the custard in scoops with the black sticky rice and mango slices and the sesame seeds scattered over.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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