Coconut Custard (Sangkaya) with Black Rice Pudding (Kao Niew Dum) - alive magazine
Stunning black rice is soaked before cooking, helping to give it a chewy bite and making it the perfect anchor for this especially satisfying dessert.
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Cooking tools:
- Bamboo steamer
- Ramekin
- Roasting pan
- Oven
- Stove
- Refrigerator
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Serving bowl
Ingredients
- 1 cup (250 mL) black sticky/glutinous rice
- 2 1/2 cups (625 mL) coconut milk
- 2/3 cup (160 mL) coconut palm sugar
- 1/4 tsp (1 mL) sea salt
- 4 large free-range eggs
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