As dessert in our High Heel Gourmet-inspired menu, we prepared Thai coconut rice custard. This turned out very nice, with a nice contrast between the sweet palm sugar-flavored bottom and the salty creamy coconut top. This is an original dessert that is delicious and easy to make, although finding the ingredients may be a challenge. It can be served either hot, in the bowl, or cold, extracted from the bowl. With these pretty bowls we picked up at the Asian market, that was an easy choice 😉
Thank you, Miranti, for a wonderful Thai dinner we could only prepare thanks to your wonderful blog.
The palm sugar we used apparently has a darker color than the sugar used by Miranti, as our bottom part of the custard turned out brown instead of yellow. The pandan extract did not seem to add a lot of flavor and it was listed by Miranti as optional, so you could omit that.
60 grams (1/2 cup) + 45 grams (6 Tbsp) rice flour
10 grams (1 Tbsp) mung bean flour (or tapioca starch)
35 grams (3 Tbsp) arrowroot starch (or tapioca starch)
170 grams (7/8 cup) palm sugar
500 ml (2 cups) coconut milk, separated into 150 ml coconut cream and 350 ml thin coconut milk (use only 250 ml (1 cup) of the thin coconut milk)
5 pandan leaves, optional
1 tsp salt
The green pandan extract sold in bottles has too much toxic food coloring, so I decided to make my own pandan extract by pounding 5 pandan leaves with 120 ml (1/2 cup) of water with a pestle in a mortar…
The caramel flavor of the palm sugar works very well with a medium-bodied moscato passito from the North of Italy.
The special airy structure of ciabatta is caused by using high-gluten (manitoba) flour, a very wet starter dough, and three rising/proofing steps.