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Khao Neow Sang Kaya

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Course Dessert, breakfast, snack, street food
Cuisine Thailand, thailändisch
Servings 15 pieces

Ingredients
  

For the rice:

  • 1,5 cups Sticky Rice
  • 1 cup coconut milk
  • 1/8 cup sugar
  • 1/4 tsp. salt
  • 2 Pandanus leaves

For the egg cream:

  • 3 eggs
  • 1/2 cup coconut milk
  • 1/4 cup sugar
  • 2 Pandanus leaves
  • 1 pinch salt

For wrapping:

  • Banana leaves

Instructions
 

For the rice:

  • Wash sticky rice thoroughly in lukewarm water several times, rubbing the rice grains between your hands. Then soak for at least three hours, preferably overnight.
  • Pour soaked sticky rice and the soaking water into a bamboo steamer basket* over the sink. The soaking water runs through.
  • Add pandanus leaves.
  • Fill an aluminum pot with 1-1.5 liters of water and bring to the boil. As soon as the water boils, place the steamer basket on top. Note: The sticky rice must not come into direct contact with the water. Otherwise it would be boiled instead of steamed!
  • Cover the steamer basket with a moist kitchen towel.
  • Steam the sticky rice for about 20 minutes, then remove the kitchen towel, take the basket with both hands and shake until the lump of rice has turned 180 degrees. Put the kitchen towel back on and steam for another 10 minutes.
  • Remove pandanus leaves. Put the rice to a bowl and let it cool
  • Bring coconut milk with sugar to the boil.
  • Pour coconut milk over the still warm, steamed sticky rice and mix well. Let it stand for a while so that the sticky rice can absorb all the coconut milk.

For the egg cream:

  • Beat eggs until foamy. Add coconut milk, sugar, salt and pandanus leaves.
  • Steam the mixture in a pot over a hot water bath for about 30 minutes. The mixture is ready when nothing sticks to a toothpick.
  • Let it cool down.

For serving:

  • Cut out the banana leaves into 15 oval pieces (approx. 10 cm x 18 cm).
  • Furthermore, cut out 15 rectangles measuring 5 cm x 6 cm.
  • Place a small rectangular cut in the middle of each oval blank.
  • Auf das Rechteck 1 - 2 EL Reis platzieren.
  • Cover the rice with approx. 1 tablespoon of egg cream.
  • Fold up the two long sides of the oval cut along the edge of the rice and egg cream.
  • Fold the ends that stick out on the short sides flat inwards on both sides so that the long sides end in an acute angle.
  • Fold both pointed ends under the banana leaf filled with rice/egg cream.

Notes

*If you don't have a traditional bamboo steamer basket, you can also use a large kitchen strainer.