Khao Niao Mamuang Pla Kem (Sticky Rice with Salted Egg Yolk Custard)

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.

   ~240 min
2. 2

   Drain the soaked rice and steam it for 25-30 minutes until tender and translucent. While the rice steams, gently warm 1 cup of coconut milk with 1/4 cup of sugar and a pinch of salt in a small saucepan over low heat. Do not boil. Stir until sugar and salt are dissolved. Remove from heat.

   ~30 min
3. 3

   Once the rice is steamed, transfer it to a mixing bowl. Pour the warm sweetened coconut milk mixture over the hot rice and gently mix to combine. Cover and let it sit for 20 minutes to allow the rice to absorb the liquid.

   ~20 min
4. 4

   While the rice rests, prepare the salted egg yolk custard. In a separate bowl, whisk together the salted duck egg yolks and regular egg yolks. Add the sweetened condensed milk and all-purpose flour. Whisk until smooth and well combined.

   ~10 min
5. 5

   Strain the yolk mixture through a fine-mesh sieve into another bowl to remove any lumps. Pour this mixture into a steamer-safe dish or ramekins.

   ~5 min
6. 6

   Steam the custard over medium heat for 15-20 minutes, or until set and firm. Let it cool completely.

   ~20 min
7. 7

   Meanwhile, prepare the remaining coconut sauce by gently warming the remaining 0.5 cup coconut milk with 1/4 cup sugar and the remaining pinch of salt. Stir until dissolved. Do not boil.

   ~5 min
8. 8

   Peel and slice the fresh mangoes.

   ~5 min
9. 9

   To serve, spoon a generous portion of the coconut sticky rice into serving bowls. Top with slices of fresh mango and a dollop of the cooled salted egg yolk custard. Drizzle with the remaining coconut sauce and garnish with toasted sesame seeds.

   ~5 min