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Black Rice Pudding, Khao Neow Dum Sung Khaya
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Khao Neow Dum Sung Khaya – Thai Black Rice Pudding Custard

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: Thai
Servings: 8
Calories: 450.15kcal

Ingredients

  • 2 cups white sticky rice
  • 1/4 cup Thai black sticky rice
  • 1/2 teaspoon salt
  • 5 pandanus leaves
  • 1/2 cup sugar
  • 1 1/2 cups coconut milk
  • Custard Ingredients:
  • 4 eggs
  • 3/4 cup coconut milk
  • 1/2 cup sugar
  • 2 tablespoons toasted coconut garnish

Instructions

  • Rinse white and black sticky rice a few times in water. The black rice often contains rocks and pebbles. Leave rice in a bowl and cover with 2 inches of water above rice overnight.
  • Strain rice, but reserve the liquid. Measure and additional water, if necessary, to make 3 cups.
  • Combine rice, water, salt and pandanus leaves in a rice cooker and cook until done.
  • Meanwhile, let's make the custard.
  • Combine eggs, coconut milk and sugar. Beat well. Transfer to greased dish. If you want to make individual servings, you can use ramekins.
  • To plate, first pack rice pudding into a ramekin the same size as the one you cooked the custard in. Unmold the rice pudding onto a plate. Unmold the custard on top. Garnish with the coconut.
  • Place in bamboo steamer and steam for 30-40 minutes, until custard is firm.
  • Transfer rice to a bowl. Add 1 1/2 cups coconut milk and 1/2 cup sugar. Stir to combine and leave for 5 minutes so that rice can absorb the coconut milk.

Notes

Plan ahead. The rice needs to be soaked overnight.

Nutrition

Calories: 450.15kcal | Carbohydrates: 70.45g | Protein: 7.61g | Fat: 15.92g | Saturated Fat: 12.78g | Sodium: 184.93mg | Sugar: 25.03g
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