Sticky Rice With Custard

Ingredients

The custard

  • 150g/5oz creamed coconut, roughly chopped
  • 300ml/½pt water
  • 2tbsp rose water
  • 2tbsp brown sugar
  • 4 eggs, beaten

The sticky rice

  • 175g/6oz glutinous rice
  • 125g/4oz creamed coconut, roughly chopped
  • 300ml/½pt water
  • 1tsp salt
  • 1tbsp sugar
  • Lime slices to decorate
Method

Make the custard:

  1. Place the creamed coconut in a pan, add the water and heat gently, stirring frequently, until the coconut has melted.
  2. Add the rose water and sugar to the coconut liquid. Stir well, then beat in the eggs. Strain into a heatproof bowl and steam for about 1½ hours or until the custard has set.

Meanwhile, Make the sticky rice

  1. Put rice in a bowl in the top of a steamer or a double boiler. Place the creamed coconut in a pan, add the water and heat gently until the coconut has melted, stirring frequently.
  2. Mix the salt and sugar into the coconut liquid, then pour over the rice. Steam for 30 minutes or until the rice has cooked.

To serve

  1. Place the cooked custard on top of the rice and decorate with lime slices. Serve hot or cold.

Variation: Set the oven to 140ºC/275ºF/Gas 1, place the custard in a bowl in a baking dish of water and bake for 1½ hours.

Categories