Sticky Rice and Coconut Egg Custard, a two tiered Peranakan (Singapore Straits Chinese) delicacy that combines the savory flavors of sticky rice and the sweetness of coconut milk and egg custard.
Sticky Rice and Coconut Egg Custard is a traditional Peranakan or "Nonya" delicacy. The Peranakans are the Singapore Straits born Chinese whose fusion cuisine is very much influenced by the Chinese and Malay culture and cuisine. You can find out more about Peranakan Cuisine here.
This little dessert or "kueh", as the locals would call it, is made with a base layer of sticky glutinous rice that is steamed cooked with coconut milk and salt. Next, it is weighted down by a layer of thick custard that is made from coconut milk and eggs. The intense color is derived from the palm sugar or coconut sugar that is used here. When the savory sticky rice and sweet custard is eaten together, it is a delightful experience because of it aromatic fragrance.
The presence of coconut milk also means that it is best consumed within a day or two that it is made. Refrigerating it will often cause the sticky rice to harden. So, if you must refrigerate it, it would be best to steam cook it again before consumption.
Sticky Rice and Coconut Egg Custard
by Miss Crumbs A Lot, adapted from "Quick & Easy Asian Desserts"
Sticky Rice Layer Ingredients
2 1/4 cups Uncooked Glutinous Rice (soaked in water overnight and drained)
1 tsp Salt
1/2 cup Coconut Milk
1 bunch Pandan Leaves (Screwpine Leaves)
Coconut Egg Custard Layer
1 1/4 cup Shaved Coconut Sugar (or you may use palm sugar)
3/4 cup Thick Coconut Milk
1 tbsp Rice Flour
1/4 tsp Salt
1. Combine glutinous rice with salt and coconut milk and place it in a square (8") baking pan.
2. Tie the pandan leaves into a knot and place it on top of the glutinous rice. Steam cook for 30 minutes or until the rice is cooked.
3. Remove the pandan leaves and flake the rice with a fork. Then use your hands to press down the glutinous rice to compress it, forming an even layer.
4. Steam cook for an additional 5 minutes before add the custard layer.
5. Beat the eggs and sugar in a bowl until the sugar has dissolved. Add in coconut milk, rice flour, salt and mix well.
6. Place the bowl over a saucepan of boiling water and heat, stirring constantly until the mixture starts to thicken and coats the back of a spoon.
7. Remove from heat immediately and pour it over the rice layer.
8. Steam cook it for 25 minutes or until the custard sets.
9. Allow the cake to be completely cooled before slicing into desired shapes (usually cubes or diamonds).
Makes 15 to 20 slices
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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