Khao Niao Sangkhaya Mamuang Nam Pla Wan

Instructions

1. 1

   Rinse the glutinous rice thoroughly until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight.

2. 2

   Drain the soaked rice and steam it for 20-25 minutes, or until cooked through and tender. Transfer to a large bowl.

   ~25 min
3. 3

   In a saucepan, heat the coconut milk, sugar, and salt over medium heat, stirring until the sugar and salt dissolve. Do not boil. Pour this mixture over the steamed rice and gently mix. Cover and let it sit for 20-30 minutes to absorb the liquid.

   ~30 min
4. 4

   While the rice is resting, prepare the custard. In a medium bowl, whisk together the duck eggs and palm sugar until well combined. Stir in the tapioca starch until smooth.

   ~10 min
5. 5

   Pour the egg mixture into a saucepan. Add the pandan leaf. Cook over low heat, stirring constantly with a whisk, until the custard thickens and coats the back of a spoon. This will take about 10-15 minutes. Strain the custard through a fine-mesh sieve to ensure a smooth texture. Remove the pandan leaf.

   ~15 min
6. 6

   Prepare the mango dipping sauce. Peel and dice the ripe mangoes. In a small bowl, combine the diced mangoes, fish sauce, lime juice, and chili flakes. Gently mash some of the mango to create a saucy consistency.

   ~10 min
7. 7

   To serve, place a portion of the sweet sticky rice onto a serving dish lined with banana leaves or parchment paper. Top generously with the rich duck egg custard. Serve the mango dipping sauce on the side for dipping.

   ~5 min