World Flavors Cookbook

Khao Niew Sankhaya (Sticky Rice with Coconut Custard)

Steamed sticky rice served alongside a silky coconut-egg custard infused with pandan — a festive Lao dessert.

Cuisine: Laos

Ingredients

• 300g glutinous rice, steamed
• For custard: 400ml coconut milk, 3 eggs, 100g palm sugar, pandan leaves tied in a knot
• Pinch of salt

Instructions

1. Steam sticky rice until cooked and glossy.
2. Mix eggs, coconut milk, palm sugar, and salt.
3. Add pandan leaves.
4. Steam custard over medium heat 25-30 minutes until set.
5. Serve sticky rice with warm custard poured over or alongside.