How to make it
7 steps. Take it one step at a time.
Wash the glutinous rice thoroughly
Wash the glutinous rice thoroughly until the water runs clear. Soak the rice in plenty of water for at least 4 hours, or preferably overnight.
4 hrDrain the rice and place it
Drain the rice and place it in a steamer basket lined with cheesecloth. Steam over boiling water at 100°C (212°F) for 20-25 minutes or until the rice is tender and translucent.
25 minCombine 240ml coconut milk, 100g sugar, and 6g salt
While the rice is steaming, combine 240ml (1 cup) coconut milk, 100g (1/2 cup) sugar, and 6g (1 tsp) salt in a small saucepan. Heat gently until the sugar is dissolved; do not let it boil.
Transfer the hot steamed rice
Transfer the hot steamed rice to a bowl. Pour the coconut mixture over it and stir gently. Cover and let it sit for 20 minutes to allow the rice to absorb the liquid.
20 minMix the eggs, remaining 240ml coconut milk, palm sugar, and a pinch of salt
In a bowl, mix the eggs, remaining 240ml (1 cup) coconut milk, palm sugar, and a pinch of salt. Use pandan leaves to squeeze and whisk the mixture by hand until the sugar is completely dissolved and the mixture is frothy. Strain through a fine-mesh sieve into a heatproof dish.
Place the dish in the steamer and steam
Place the dish in the steamer and steam over medium-low heat at 100°C (212°F) for 20-30 minutes until the custard is set and firm to the touch.
30 minTo serve, place a portion of sweet sticky rice
To serve, place a portion of sweet sticky rice on a plate and top with a generous slice of the warm coconut custard.
A little kitchen wisdom
Using duck eggs instead of chicken eggs will provide a richer flavor and a firmer, more traditional texture for the custard. For the best aroma, use fresh pandan leaves to squeeze the eggs, as this helps remove the 'eggy' smell and incorporates natural fragrance.
