Coconut Sticky Rice Custard
Hi everyone, welcome back to another recipe episode with me, Kiet. Hope you are doing well, stay safe and practice social-distancing to reduce risk of coronavirus.
I know it is hard to stay sane in such a volatile time like this. However, I want to be a part of creating a little safe cooking heaven so we can enjoy sweet escapes and entertain ourselves. Alright, let’s see what we are going to make today. The menu is coconut sticky rice custard with banana.
This recipe I’ve learned while watching my grandmother cooking. I also could add a little bit of me into it as well. Let’s see how it goes.
Once all done, I will pop this back in the oven for another 15 minutes. Don’t forget to top up water. Use the same heat, set the timer then come back when it is ready.
Alright, here we are, another recipe during quarantine time. Coconut sticky rice custard. It is best served at room temperature. Chilling this is not recommended. You either make a small batch or make heaps then give some to your neighbours. As it contains a load of coconut milk it also has a rather short life span. Usually last for like a day or two maximum. Alright, I hope you enjoy this video. I’ll see you again in the next video. Take care and bye for now.
Ingredients
400g sticky rice
800ml coconut cream
130g raw sugar
1 tsp salt
100g rice flour
30g cook black bean
2 bananas
How to make
Drain the water and transfer the rice to a flat baking tray, spreading it evenly. Leave room for the coconut topping.
In a saucepan, add the raw sugar, coconut cream, and pandan leaves. Heat on low and stir until the sugar dissolves (around a few minutes).
Pour the coconut cream mixture over the sticky rice, making sure the level of coconut cream is slightly above the rice.
Preheat the oven to 180 degrees Celsius (or 365 degrees Fahrenheit). Place a bigger tray filled with hot water (about ⅔ of the tray) in the oven.
Place the tray of sticky rice in the oven and set the timer for 25 minutes.
Meanwhile, prepare the black beans by soaking them overnight and then boiling them for 10 minutes. Rinse with cold water and set aside.
To make the custard topping, mix together plain rice flour, raw sugar, coconut cream, and salt in a saucepan. Keep stirring until the mixture is smooth and no clumps of flour remain. Heat on low and continue stirring until the mixture thickens. Turn off the heat and set aside.
Once the sticky rice is finished cooking, carefully remove the tray from the oven using heat-resistant gloves. Spread the custard mixture over the sticky rice, smoothing out the surface with a spatula. Top with black beans and banana slices. Put them back in the oven for another 15 minutes or until the custard is set.
Once everything is cooked, remove from the oven, let it cooldown and cut and serve.
