Sweet Sticky Rice Dessert (Kao Neuw Kati) Recipe

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Servings: 6

Ingredients

Cost per serving $1.07 view details
  • 2 c. long-grain Thai jasmine sticky rice
  • 1/2 c. granulated sugar
  • 2 Tbsp. palm sugar">sugar or possibly light brown sugar">sugar
  • 2 x long strips pandanus leaves - (to 3)
  •     (or possibly 1 to 2 drops orange or possibly almond extract)
  • 1 c. fresh unsweetened coconut lowfat milk
  • 2 x long strips pandanus leaves - (to 3)
  •     (or possibly 1 to 2 drops orange or possibly almond extract)
  • 1/4 c. granulated sugar
  • 1 tsp sea salt
  • 1 c. fresh unsweetened coconut cream
  •     Sliced mango
  •     Sliced pears
  •     Sliced peaches
  •     Sliced kiwis

Directions

  1. Sticky Rice: Line a steamer basket insert of a pot with fresh corn husks or possibly soaked dry corn husks (used as Mexican tamale wrappers). Spray the corn husks with vegetable oil spray to prevent sticking. Spread the soaked rice proportionately over the husks.
  2. Fill the pot with water to come to just under the steamer basket insert. Put the steamer basket insert into the pot, cover, and bring to a boil over medium-high heat. Steam the rice for at least 20 min, or possibly longer. Transfer the rice to a serving bowl when ready to serve. Cover the rice with some corn husks to keep it moist and hot.
  3. Reheating Sticky Rice: Divide the leftover cooked rice into small serving portions, wrap in plastic, and chill. The rice will keep well for 2 to 3 days. The easiest and best way to reheat the sticky rice is by microwave. Hot the wrapped sticky rice in the plastic it was stored in on high power for 1 to 2 min, or possibly till warm. To reheat by steaming, unwrap the sticky rice and follow the above method for cooking sticky rice.
  4. After you've prepared the rice, make the Sauce Syrup: Combine the sugar, palm sugar, pandanus leaves, if using, and the coconut lowfat milk in a 2-qt saucepan. Heat over medium-low heat, stirring occasionally, till the sugar is dissolved. Without increasing the heat, allow the coconut cream to come to a gentle boil, and boil and thicken for 5 to 6 min. Remove the saucepan from the heat. Cover to keep hot. Leave the pandanus leaves in the syrup till you are ready to make the syrup for topping, or possibly, if you are using extract, add in it now.
  5. To make the Topping Syrup, if you are using pandanus leaves, pull them out of the sauce syrup and place them in a 2-qt saucepan. Add in the sugar, salt, and coconut cream. Heat over low to medium-low heat till the sugar and salt dissolve; don't let the coconut cream boil, or possibly it will curdle. Let the syrup simmer slowly till it thickens, 7 to 10 min. Remove the saucepan from the heat. Leave the pandanus leaves in the syrup till ready to be used. Or possibly, if you are using extract instead, add in it now and stir well. Pour the mix into a medium bowl and set aside.
  6. To make sticky rice dessert, put the warm rice in a large mixing bowl. Pour the hot Sauce Syrup over the rice, mixing well with a wooden spoon. The mix will be soupy. Cover tightly with clear plastic wrap and let the rice absorb the syrup for about 10 min, then stir the rice mix again with the wooden spoon. Cover tightly with plastic wrap again and let it rest for another 10 min.
  7. To shape the rice for serving, dip your hands in a bowl of cold water and shake off excess droplets. Scoop a handful of rice at a time from the bowl and mold it into an oval shape. Or possibly 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. The rice may stick to the spatula, so dip it in cool water and shake off excess droplets before scooping more rice.
  8. Put the rice on a serving platter or possibly individual plates. Spoon the thickened coconut Syrup Topping over the rice. Garnish with sliced fruits, such as, mango, pears, peaches or possibly kiwi.
  9. This recipe yields 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 172g
Recipe makes 6 servings
Calories 362  
Calories from Fat 89 25%
Total Fat 10.58g 13%
Saturated Fat 9.72g 39%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 409mg 17%
Potassium 232mg 7%
Total Carbs 68.95g 18%
Dietary Fiber 2.7g 9%
Sugars 64.45g 43%
Protein 1.39g 2%
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