I’m a big fan of Thai style coconut based puddings, and also quite keen on sticky rice. Luckily my partner isn’t a fan, so that means more for me.
Recipe Notes
- Don’t forget the salt. No, really, it adds an important component to coconut based Thai sweets. Try the coconut milk both before and after it’s added, and you’ll notice the difference.
- As with most Thai desserts this will be better if you use fresh home made coconut milk and grated coconut meat, but failing this use something high fat out of a tin and unsweetened dessicated coconut.
- No black sticky rice? Use all white if you want. Why the combo here? It’s a bit of a hack to make cheaper black sticky rice because the white rice will absorb some colour while the rices are soaked together, so you end up with deep purple coloured rice.
- Don’t know how to cook sticky rice? Have a look at my Thai rice primer.
Brandy Coconut with Sticky Thai Black and White Rice
Serves two
- Directions/Method
- Soak the rice together overnight in enough water to cover. The next day strain the rice and place in a square of muslin or thick cheesecloth and steam for 15-20 minutes.
- While the rice is steaming, make the brandy coconut. Heat the water and sugar in a small saucepan until the sugar is dissolved. Add the rest of the ingredients and cook for 5-10 minutes, until the liquid is dried up. Set aside.
- Combine all of the ingredients for the coconut rice in a saucepan and heat, again just to melt the sugar. Do not boil or the coconut milk may curdle.
- When the rice is finished, add it to the hot coconut milk. The rice will soak in some of the milk (but it’ll still be a little soupy). Spoon into two bowls, top with the brandy sugared coconut, and drizzle with additional coconut milk if desired.
- Refrigerate and serve cold.
You’re so right about the salt; it really makes a world of difference. I’m loving your theme for MoFo!