Sticky Rice with Custard – Crafts to Crumbs
Indulge in Sunkaya na Kai—sticky rice steeped in coconut milk and served with creamy coconut custard, reminiscent of cherished family moments. Perfect for Mother's Day.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at craftstocrumbs.com.
Ingredients
- 2 cups uncooked sticky rice (washed and soaked for at least 4 hours)
- 2/3 cup sugar
- 1 cup coconut milk (reserve the rest of 13.5oz can)
- 1 ½ teaspoon salt
- ½ cup sweetened coconut flakes (optional)
- 3 or 4 large eggs (depending on taste preference)
- Reserved coconut milk (about 5.5oz)
- ½ cup sugar
- ¼ teaspoon salt
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