Khao Neow Dam Sang Kaya

Khao Neow Dam Sang Kaya pairs earthy, nutty black sticky rice with a silky steamed coconut-pandan custard. This dessert is deeply rooted in central Thai royal cuisine, where the contrast of purple-black rice and pale green custard was prized as much for its beauty as its taste. It is traditionally served at temple fairs and family celebrations.

Serves: 6

Ingredients

Black sticky rice:

• 300g (1½ cups) black glutinous rice, soaked overnight
• 400ml (1⅔ cups) coconut milk
• 3 tbsp (45g) palm sugar
• ½ tsp (3g) salt

Sang Kaya custard:

• 5 eggs
• 200ml (¾ cup) coconut cream
• 100g (½ cup) palm sugar, shaved
• 4 pandan leaves, tied in a knot
• ¼ tsp (1g) salt

Instructions

1. Drain the soaked black rice. Steam over boiling water for 40–45 minutes until just tender, checking water level halfway.
2. While still hot, stir in coconut milk, palm sugar, and salt. Cover and let stand 10 minutes so the rice absorbs the liquid.
3. Make the custard: whisk eggs with coconut cream, palm sugar, and salt until sugar dissolves. Strain through a fine sieve.
4. Place pandan leaves in the bottom of a heatproof bowl or individual ramekins. Pour the custard over them.
5. Steam custard over medium-low heat for 18–22 minutes until just set with a slight wobble at the center. Do not let the water boil vigorously or the custard will be pitted.
6. Cool to room temperature, then refrigerate for at least 2 hours until cold and firm.
7. Serve chilled black rice in bowls, topped with slices of cold sang kaya custard.

Cook's Notes: The rice must be soaked at least 8 hours — overnight is ideal — to achieve an even, tender cook. Palm sugar gives a more rounded caramel sweetness than white sugar. The custard can be made one day ahead and stored covered in the refrigerator.