Recipe #13 – Sticky Rice with Coconut Cream


Kao Niaw Muun with Gati Lart Naa Kanom

Sweetened white sticky rice with sweet coconut cream 

Serves 4-8 

Sticky rice

  • 1 cup white sticky glutinous rice – soaked overnight
  • 1 cup water
  • 1 cup caster sugar
  • 1 pandanus leaf
  • ¼ vanilla pods (optional)
  • 1 cup coconut cream
  • 1 tsp. salt

Drain and rinse rice in cold water. Mix water with rice. Steam with vanilla pod optional until tender – stir occasionally to ensure even cooking. It is better to overcook this rice than under cook it.

Whilst rice is cooking stir coconut cream with sugar and salt until dissolved. Set aside until ready to use.

When rice has finished cooking, pour over coconut cream immediately, stir gently to incorporate, pour into lined tray and set aside for 15 minutes in a warm place until ready to serve.

Sweet coconut cream

  • 1 cup coconut cream
  • 1 pandanus leaf
  • 1 tsp. rice flour – mixed with a small amount of water to form a paste
  • ¼ tsp. salt
  • 3/4 cup caster sugar
  • ½ lime juiced

Heat coconut cream and pandanus leaf in saucepan. When warm add flour paste and salt. Stir continuously over heat until thickened like pouring custard.

Add caster sugar and stir until dissolved, add lime juice, stir then strain.

To Serve

Place a portion of sticky rice on a plate. Nap with sweet coconut cream and serve with fresh fruit e.g. lychees, mangoes, jackfruit etc. Great with dark palm sugar.