Heavenly Thai Coconut Custard with Sticky Rice and Pandan Recipe
Heavenly Thai Coconut Custard is a rich and creamy dessert combining smooth coconut-flavored custard with subtly sweet palm sugar and aromatic pandan leaves. Nestled atop a layer of sticky rice, this baked custard presents a delightful balance of textures and flavors, perfect for those craving an authentic Thai treat with caramel-like sweetness and tropical notes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Custard Mixture
- 4 large eggs
- 1 cup coconut milk
- 3/4 cup palm sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 pandan leaves
Base Layer
- 1 cup sticky rice
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking dish suitable for a water bath.
- Beat the eggs: In a mixing bowl, gently beat 4 large eggs until combined and slightly frothy, ensuring an even custard texture.
- Mix custard ingredients: Add 1 cup coconut milk, 3/4 cup palm sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract to the beaten eggs. Whisk thoroughly to dissolve sugar and blend flavors.
- Strain the mixture: Pour the custard mixture through a fine sieve into another bowl to remove any lumps and ensure smoothness.
- Prepare the base: Lay 1 cup of sticky rice evenly in the baking dish over the 2 pandan leaves, which will infuse aromatic notes during baking.
- Combine layers: Gently pour the strained custard mixture evenly over the sticky rice layer in the baking dish.
- Set up water bath: Place the baking dish inside a larger pan and fill the outer pan halfway with hot water to create a gentle baking environment.
- Bake the custard: Bake for 45 minutes up to 1 hour, monitoring for a set but slightly jiggly center which indicates perfect doneness.
- Cool the dessert: Allow the custard to cool to room temperature, then refrigerate for at least 2 hours to achieve a firmer texture before serving.
- Serve: Slice into squares or wedges and enjoy as is or with your choice of toppings for added indulgence.
Notes
- Pandan leaves add a unique fragrant aroma but can be omitted if unavailable.
- Using palm sugar provides an authentic caramel-like flavor; brown sugar is a possible substitute but will alter taste.
- The water bath method helps cook the custard evenly and prevents cracking.
- Refrigeration improves custard firmness, making slicing easier.
- Sticky rice layer adds texture contrast but can be skipped for a pure custard experience.
Keywords: Thai coconut custard, pandan, sticky rice, palm sugar dessert, baked custard, Thai dessert recipe
