Ingredients
1 cup black sticky glutinous rice, (250 ml)
2½ cups coconut milk, (625 ml)
⅔ cup coconut palm sugar, (160 ml)
¼ tsp sea salt, (1 ml)
4 large free range eggs
Preparation
Rinse rice under cool water until water runs clear.
Place rice in large bowl and soak in water overnight.
Drain and place rice and 5 cups water in a medium-sized saucepan, bring to boil, reduce heat, and simmer covered for 20 minutes.
Drain rice.
Place 1 cup coconut milk, ⅓ cup palm sugar, and ⅛ teaspoon salt in a saucepan and stir over medium heat until the sugar has dissolved.
Return rice to the pan and simmer for 10 minutes. Remove from heat and let stand 15 minutes.
To make the custard, combine remaining coconut milk, sugar, and salt in a small saucepan and heat over medium-low until the sugar has dissolved, stirring often.
Gently beat eggs in bowl and then stir into coconut mixture.
Pour mixture into 6 ramekins or similar sized heatproof bowls.
Place ramekins on a flat steamer tray such as bamboo; cover and steam over 3-inch of simmering water for 15 minutes, or until set.
Let cool and then chill in the refrigerator until ready to serve. It’s best to let custard sit at room temperature for a few minutes before serving.
To serve, scoop out custard and place on top of bowls of black rice.
Serve and enjoy.
