Khao niao sangkhaya (Thai sticky rice with coconut custard)
A slab of soft coconut sticky rice served with a silky, steamed coconut and palm sugar custard.
- Time1 hr 15 + soaking
- LevelMedium
- Costabout £0.57 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Drain the soaked rice and steam it in a steamer lined with muslin or baking paper over simmering water for 25 minutes, until tender.
25 min - 2
Warm the 200 ml coconut milk with the caster sugar and salt until the sugar dissolves. Tip the hot rice into a bowl, pour the milk over, stir, cover and leave 15 minutes to soak in.
15 min - 3
For the custard, warm 200 ml coconut milk with the palm sugar until it dissolves. Cool 5 minutes. Whisk the eggs and vanilla, then whisk in the warm milk. Strain into a heatproof dish about 18 cm across.
- 4
Set the dish in a steamer over gently simmering water. Cover with a tea towel wrapped lid to stop drips. Steam for 25 to 30 minutes, until just set with a slight wobble. Keep the heat low, or the custard turns holey.
27 min - 5
Press the sticky rice into a lined tin or shape it into a block. Cool the custard for 15 minutes.
- 6
Slice the rice and serve with slabs of the custard on top or alongside. Eat warm or at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
