Thai Sticky Rice with Pandan Coconut Custard

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This beloved Thai dessert pairs warm, salty-sweet coconut sticky rice with a silky pandan-scented egg custard scented by fresh pandan leaves. Traditionally enjoyed as a snack or after-meal treat, it balances floral, grassy pandan with rich coconut cream for an unforgettable comfort dessert. Served in individual ramekins or scoops on top of mounded rice for a stunning presentation.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 16 gSaturated Fat
• 62 gCarbs
• 2 gFiber
• 24 gSugar
• 9 gProtein
• 210 mgSodium
• 260 mgPotassium
• 65 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the sticky rice

• 1 1/2 cups Thai glutinous rice (soaked 4 hours or overnight)
• 1 cup full-fat coconut milk
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 1/2 cup water
• 1 pandan leaf, knotted (optional)

For the pandan coconut custard

• 4 large eggs
• 1 cup full-fat coconut milk
• 1/2 cup palm sugar, finely chopped
• 4 fresh pandan leaves
• 1/4 tsp salt
• 1 tbsp cornstarch

For topping

• 1/4 cup thick coconut cream
• 1 tbsp toasted white sesame seeds
• 1 tbsp crispy fried shallots (optional)

Directions

1. Drain the soaked sticky rice and place it in a steamer lined with cheesecloth. Steam over rapidly boiling water for 25-30 minutes, until the grains are tender and translucent; check the water level and replenish with hot water as needed.
2. Meanwhile, make the pandan coconut custard: roughly chop the pandan leaves and blend them with 1/2 cup of the coconut milk until finely pulverized, then strain through a fine sieve, squeezing out every drop of fragrant green juice.
3. In a bowl, whisk the eggs, palm sugar, salt, and cornstarch until smooth. Add the remaining coconut milk and the pandan juice, whisking until fully combined and slightly frothy.
4. Strain the custard mixture into a heatproof measuring cup or small pot, then divide among four 6-oz heatproof ramekins. Cover each tightly with foil and steam over gently simmering water for 12-15 minutes, until just set with a slight jiggle in the center.
5. While the custard steams, combine the cooked sticky rice in a saucepan with the coconut milk, sugar, salt, water, and knotted pandan leaf. Cook over low heat, stirring gently, for 5-7 minutes until the rice has absorbed most of the liquid and looks glossy.
6. Remove the pandan leaf and let the rice rest, covered, for 5 minutes. Divide the warm coconut rice among four shallow bowls, forming a mound in the center.
7. Carefully unmold or spoon a warm pandan custard alongside or on top of each mound of sticky rice.
8. Drizzle each serving with a spoonful of thick coconut cream and sprinkle with toasted sesame seeds and crispy shallots if using. Serve warm or at room temperature.

Cook’s Notes

• Soak the glutinous rice for at least 4 hours, or ideally overnight, so the grains steam up tender and evenly without a chalky center.
• If fresh pandan leaves are unavailable, substitute 1 to 1 1/2 teaspoons of pandan extract added directly to the custard mixture.
• For a more traditional presentation, serve the custard in its ramekin alongside the rice so each person can spoon it on themselves; the warm custard will drape beautifully over the rice.
• Palm sugar gives a deeper, more caramel-like sweetness; substitute light brown sugar in a pinch but reduce the quantity by 1 tablespoon.
• Leftover custard keeps refrigerated for up to 2 days and reheats beautifully in a steamer for 5 minutes.

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