Recreating Thai-Laotian Purple-Black Sticky Rice with coconut custard

Saturday, April 24, 2010

( All Done!)

(In a Singaporean take on things, I drizzed Gula Melaka or Palm sugar on top of the dessert. Ok, well actually I ran out of coconut milk :P)

Remember my SE Asian grub crawl? I am craving some Khao Sung Ga Ya or black glutinous rice with coconut custard already... During the cooking process, the black rice stains purple so I suppose purple and black are inter-exchangeable.
B and I tasted this and instantly we were like... "Pulut Hitam!"
Pulut Hitam is a Singaporean black glutinous rice porridge, sometimes pudding drizzled with coconut cream or milk on the top.
As I love being able to make what I like, I got down to work searching for a suitable recipe. I found Manivan Larprom's recipe With the exception of a few taste tweaks*, here's the recipe:

Khao Sung Ga Ya - Black Sticky Rice & Coconut Custard
Assemble both rice and custard separately; Spoon coconut custard over black sticky rice.

a) Black sticky rice
1 cup fresh coconut milk
*1/2 cup sugar (from her 1/4 cup sugar)
3 cups cooked black sticky rice (*or 1/2 cup raw black glutinous rice, 1 cup raw white glutinous rice)
*1 Tb salt
*Pandan leaves (optional, but it makes a difference!)

Mix 1/2 cup black sticky rice with 1 cup white sticky rice. Soak over night. Steam for 40 minutes.
In a pot over medium heat, add fresh coconut milk and sugar. Stir to dissolve sugar. Add cooked black sticky rice. Break up rice and stir for 20 minutes or until coconut milk is absorbed into rice. Turn heat off. Spread onto serving plate. Cool to room temperature.
* I cooked the rice first in my rice cooker instead of the steamer.

(I prefer a more pudding-like consistency so I added more coconut milk)

b) Coconut Custard
4 eggs
½ cup sugar
1 cup fresh coconut milk

In a bowl mix eggs and sugar. Add fresh coconut milk and mix thoroughly.
To bake, set oven to 300 degrees Fahrenheit. Add 1 inch of water into a baking dish. Spoon custard into ramekin. Place ramekin into baking dish. Place in oven for 40 minutes.
To steam, place custard into a bowl. Place bowl into steaming bamboo basket and cover custard. Add 2 inches of water into steaming pot. Place steaming pot on maximum heat. Place bamboo basket and custard onto steaming pot. Steam for 40 minutes.

(Egg Custard-all done)

I chose to bake the custard instead of steaming it because in her video, the surface looked firmer and smoother. With steaming (unless it is absolutely covered), the eggs became lumpy because water from the steam interferes with the mixture.

(After assembly-drizzle coconut milk if you have any. I ran out.)


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