Thai Coconut Rice Dessert Recipes

THAI COCONUT RICE

Steps:

• Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
• Stir well to combine.
• Cook over medium high heat, stirring until mixture comes to a low boil.
• Immediately reduce heat to low.
• Cover and cook for about 18 minutes.
• Fluff with a fork.
• The cover, and let sit for 5 more minutes.
• Garnish the finished rice with the candied ginger and the sliced almonds.

SWEET COCONUT STICKY RICE

Steps:

• Don't skip this step! Soaking the rice will allow the grain to swell slightly and is key to creating authentic sticky rice.
• To do this, simply add your rice to a large bowl and submerge with water for 4-5 hours, or overnight. In a pinch, you could try to soak for two hours - but I definitely wouldn't go below that.
• Once soaked, drain and rinse thoroughly. The soaking water can be used to water plants.
• Depending on the size of your cooking pot, you need to add enough rice to come to around 2 inches below where the bamboo steamer basket is. I used three cups of water.
• Then line the steamer basket with either a cheesecloth or banana leaf and place the rice on top of it.
• Place a lid over the pot and steam for around 20 minutes, until soft but with a slight 'bite.' See the video and photo's for more guidance. Once ready, remove from the steamer and set aside in a bowl.
• In a small saucepan, combine the coconut milk, cane sugar, salt, and pandan leaves (or lime leaves) and heat on low for a few minutes. Then pour half of the liquid in with the rice and mix well.
• Place the sauce back over the heat. Meanwhile, in a small bowl, combine the starch and water and mix well, making sure it's lump-free.
• Add the starch mixture to the remaining milk and continue heating on low until the sauce thickens. Then you're ready to serve (read the post for serving options).
• Keep any leftover coconut sticky rice in an airtight container in the fridge for up to three days. To reheat, you can re-steam or microwave, until warmed.

EASY COCONUT RICE

Steps:

• Gather the ingredients.
• Rub the oil over the bottom of a deep-sided pot.
• Place the rice in the pot along with the coconut milk, salt, and water. Set over medium-high to high heat and bring to a boil. Stir occasionally to keep rice from sticking to the bottom of the pot.
• Once the liquid has begun to gently bubble, stop stirring, and reduce the heat to low, achieving a constant simmer.
• Cover tightly with a lid and let simmer 15 to 20 minutes, or until most of the liquid has been absorbed by the rice.
• Check doneness by pulling the rice aside with a fork. If there is still a good amount of liquid left, steam for a few minutes longer. If the liquid is gone, turn off the heat.
• With the heat off, leave the covered pot on the hot burner for another 5 to 10 minutes, or until you're ready to eat.
• When you're ready to serve, fluff the rice with a fork or chopsticks . Taste-test for salt, adding a little more if needed. Enjoy the rice with your favorite dishes.

THAI COCONUT BALL (KA NOM TOM)

Steps:

• First mix glutinous-rice, rice flour and white sugar together and gradually add warm water until the mixture starts making a dough.
• Keep mixing the dough and add some pandan extract until the color is homogeneous. Leave the dough at room temperature for 10 minutes.
• Then make a stuffing by melting brown sugar in the sauce pan and add 1 cup of coconut.
• Lower the heat and keep stirring the mixture until the mixture start to be sticky. let it cool down or put in the fridge.
• Make a small ball of coconut stuffing about hazel nut size.
• Cover the stuffing with dough.
• Boil water in the pot until it boils.
• Put the prepared coconut balls into the water and boil until they float.
• Take them out of the boiling water and rest on the sieve to remove excess water.
• Put the boiled coconut ball into a cup of shredded coconut to coat the ball.
• Serve them warm.