Khao Niao Sangkhaya Num Pla

Instructions

1. 1

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

2. 2

   Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam the rice for 20-25 minutes, or until tender and cooked through.

   ~25 min
3. 3

   While the rice is steaming, combine 200ml of coconut milk, 50g of granulated sugar, 1/2 teaspoon of salt, and pandan extract in a saucepan. Heat gently over medium heat, stirring until the sugar dissolves. Do not boil. Remove from heat and set aside.

   ~10 min
4. 4

   Once the rice is cooked, transfer it to a large bowl. Pour the warm coconut milk mixture over the hot rice and mix well. Cover and let it sit for 15-20 minutes to allow the rice to absorb the liquid.

   ~20 min
5. 5

   In a separate small bowl, whisk together the egg yolks, palm sugar, and the remaining 200ml of coconut milk, along with the remaining 1/2 teaspoon of salt and the finely chopped salted egg yolks. Strain this mixture through a fine-mesh sieve into a clean saucepan to ensure a smooth custard.

   ~10 min
6. 6

   Cook the custard over low heat, stirring constantly, until it thickens to a pudding-like consistency. This will take about 10-15 minutes. Be careful not to scramble the eggs.

   ~15 min
7. 7

   To serve, spoon a generous portion of the pandan sticky rice into individual serving bowls. Top with the warm salted egg custard. Serve immediately.