Coconut Rice Pudding w/ Longans ข้าวเหนียวเปียกลำไย

Method6 steps · about 40 min

1. 1

   Step 1: Rinse the sticky rice a couple of times in cold water and drain. Add to a heavy-bottomed pot with 2 cups of the measured cooking water. Simmer gently 15–20 minutes until pudding-thick, stirring more frequently as it thickens to prevent sticking.

   Simmer sticky rice pudding · 20 minUses ¾ cup Thai sticky rice (what is Thai sticky rice?) · cold water for rinsing sticky rice · initial 2 cups water

2. 2

   Step 2: Meanwhile, blend the pandan leaves (6–8 leaves) with 3/4 cup of the remaining water. Strain out all the fibers through a fine mesh sieve, pressing out as much juice as you can.

   Uses 6–8 leaves pandan leaves · ¾ cup water for pandan blending

3. 3

   Step 3: When the rice is thick but still has an uncooked core, stir in the strained pandan juice and 1½ cups longans. Add the ¼ cup young coconut meat now, or reserve it for garnish. Simmer about 5 minutes, stirring frequently, until the rice has no crunchy centre. Use only as much of the remaining ¼ cup water as needed to loosen it.

   Finish rice with pandan longans · 5 minUses 1 ½ cups longans, fresh or canned (see note) · ¼ cup young coconut only if stirring into rice; otherwise reserve for garnish · remaining ¼ cup water only if needed for consistency · rice simmered in two cups water fifteen to twenty minutes until thick, with the centre still uncooked · six to eight pandan leaves blended with three-quarter cup water and strained to remove all fibres

4. 4

   Step 4: Add sugar and salt (¼ tsp), and stir to dissolve. Taste and add more sugar as needed.

   Uses 6 tbsp sugar · ¼ tsp salt · extra sugar to taste after initial 6 tbsp · rice pudding simmered another five minutes with pandan juice and longans until no crunchy centre remains

5. 5

   Step 5: Combine the coconut milk (1 cup) and salt (¼ tsp) in a pot, and bring it to a boil over high heat. Once boiling, turn off the heat.

   Uses 1 cup coconut milk (how to choose good coconut milk) · ¼ tsp salt

6. 6

   Step 6: Ladle the warm or room-temperature pudding into bowls. Add the young coconut meat (¼ cup) only if it was not already stirred in, and optional extra longans. Spoon 1–2 tbsp of the prepared salted coconut sauce over each bowl, then add more sauce to taste.

   Uses ¼ cup young coconut only if not already stirred into rice · additional peeled/seeded or drained longans for optional garnish · cooked longan pudding with six tablespoons sugar and quarter teaspoon salt dissolved · coconut milk boiled with its separate quarter teaspoon salt; spoon one to two tablespoons per bowl initially