Kao Neuw Kati: Sweet Sticky Rice Dessert
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
49
Sourness
43
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
Sticky Rice: Line a steamer basket insert of a pot with fresh corn husks or soaked dried corn husks (used as Mexican tamale wrappers)
2
Spray the corn husks with vegetable oil spray to prevent sticking
3
Spread the soaked rice evenly over the husks
4
Fill the pot with water to come to just under the steamer basket insert
5
Put the steamer basket insert into the pot, cover, and bring to a boil over medium-high heat
6
Steam the rice for at least 20 minutes, or longer
7
Transfer the rice to a serving bowl when ready to serve
8
Cover the rice with some corn husks to keep it moist and warm
9
Reheating Sticky Rice: Divide the leftover cooked rice into small serving portions, wrap in plastic, and refrigerate
10
The rice will keep well for 2 to 3 days
11
The easiest and best way to reheat the sticky rice is by microwave
12
Warm the wrapped sticky rice in the plastic it was store in on high power for1 to 2 minutes, or until hot
13
To reheat by steaming, unwrap the sticky rice and follow the above method for cooking sticky rice
14
After you've prepared the rice, make the sauce syrup: Combine the sugar, palm sugar, pandanus leaves, if using, and the coconut milk in a 2-quart saucepan
15
Heat over medium-low heat, stirring occasionally, until the sugar is dissolved
16
Without increasing the heat, allow the coconut cream to come to a gentle boil, and boil and thicken for 5 to 6 minutes
17
Remove the saucepan from the heat
18
Cover to keep warm
19
Leave the pandanus leaves in the syrup until you are ready to make the syrup for topping, or, if you are using extract, add it now
20
To make the topping syrup, if you are using pandanus leaves, pull them out of the sauce syrup and place them in a 2-quart saucepan
21
Add the sugar, salt, and coconut cream
22
Heat over low to medium-low heat until the sugar and salt dissolve; do not let the coconut cream boil, or it will curdle
23
Let the syrup simmer slowly until it thickens, 7 to 10 minutes
24
Remove the saucepan from the heat
25
Leave the panadus leaves in the syrup until ready to be used
26
Or, if you are using extract instead, add it now and stir well
27
Pour the mixture into a medium bowl and set aside
28
To make sticky rice dessert, put the hot rice in a large mixing bowl
29
Pour the warm sauce syrup over the rice, mixing well with a wooden spoon
30
The mixture will be soupy
31
Cover tightly with clear plastic wrap and let the rice absorb the syrup for about 10 minutes, then stir the rice mixture again with the wooden spoon
32
Cover tightly with plastic wrap again and let it rest for another 10 minutes
33
To shape the rice for serving, dip your hands in a bowl of cool water and shake off excess droplets
34
Scoop a handful of rice at a time from the bowl and mold it into an oval shape
35
Or shape the rice by using a rubber spatula to scoop up a mound of rice onto a large oval wooden spoon, shape it with the spoon, and transfer the mound to a serving platter
36
The rice may stick to the spatula, so dip it in cold water and shake off excess droplets before scooping more rice
37
Put the rice on a serving platter or individual plates
38
Spoon the thickened coconut syrup topping over the rice
39
Garnish with sliced fruits, such as, mango, pears, peaches or kiwi