Miller Homestead

In the Adirondacks, New York

Specialty Recipe

Thai Coconut Custard
with Sticky Rice in Coconut Milk

For information on Thai recipe ingredients, see Commonly Used Ingredients in Thai Food Recipes.

Ingredients - Custard

1 cup thick coconut milk

3/4 to 1 cup palm sugar

4 eggs

Ingredients - Sticky Rice with Coconut Milk

2 cups sticky rice

1 cup thick coconut milk

3/4 teaspoon salt

3/4 cup sugar

Thai Coconut Custard: Mix coconut milk, sugar, and eggs, beating thoroughly. Put mixture in a bowl and place in a steamer. Steam over vigorously boiling water for 30 minutes. Place in the refrigerator until custard has set firm. Put on top of sticky rice in coconut milk and serve as a dessert.

Sticky Rice with Coconut Milk: Clean the rice 2 times, then soak the rice overnight for at least 3 hours. Drain the rice and place in a steamer tray lined with cheese cloth. Steam until done (approximately 30 minutes). Put coconut milk in a small pot. Add salt and sugar. Cook on medium heat, stirring constantly to prevent lumps. When a syrup texture is formed, remove from heat and set 3 Tablespoons aside to be used when serving. When the rice is done, place it in a mixing bowl immediately. Pour in remaining coconut milk. Stir until well mixed. Cover and let stand for 15 minutes.

When serving, spoon some of the coconut milk (set aside earlier) over the rice. Then top with coconut custard.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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