Dish

Khao niao sangkhaya

Sticky Rice with Egg Custard

Khao niao sangkhaya is made by cooking sticky rice and then mixing it with a coconut custard made from coconut milk, eggs, and sugar. The mixture is then steamed until it is set and has a creamy texture. The dish is usually served with fresh mango slices on top. It is a popular dessert in Thailand and is often served at special occasions such as weddings and festivals.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Dessert

Origins and history

Khao niao sangkhaya has been a popular dessert in Thailand for many years. It is believed to have originated in the northern part of the country and has since spread throughout the region. The dish is often served at special occasions such as weddings and festivals.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of khao niao sangkhaya, with some recipes calling for different types of rice or adding additional ingredients such as pandan leaves or sesame seeds.

Presentation and garnishing

Khao niao sangkhaya is traditionally served in a small bowl with fresh mango slices on top. The dish can be garnished with additional coconut milk or sesame seeds for added flavor.