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Thai Food Desserts: Sticky Rice and Egg Custard (Kao Niao Sung Khaya)

Kao Niao Sung Khaya (Sticky Rice and Egg Custard)


1 and 1/2 cup sticky rice
1 cup coconut milk
3/4 cup sugar
1 tsp. salt


3 eggs
1 cup coconut milk
1 cup sugar
1/8 cup concentrated pandanus juice


Cooking Instructions:

1. Soak sticky rice in the water for 3 hours. After that, drain it and steam on boiling water for 20 minutes.

2. While we’re waiting for the rice to be cooked, prepare coconut milk to mix with it.

3. Add sugar and salt into the coconut milk cook until it’s boiling.

4. Remove when the sugar is dissolved. Pour it over cooked sticky rice. Make sure the rice is still hot when you pour coconut milk.

5. Now, mix it very well and keep it in closed container for 10 minutes. After that, stir it again and leave it close for another 10 minutes

6. Beat the eggs very well. Add concentrated pandanus juice, coconut milk and sugar. Mix it very well.

7. Steam the mixed eggs for 20 minutes

8. Prepare cut banana leaves (5 x 10 inches). Place sticky rice and eggs on it. Then, wrap it as in the photo. 🙂

Now you have an easy and very delicious Thai dessert to serve.

Sawasdee Ka - Joy

3 thoughts on “Thai Food Desserts: Sticky Rice and Egg Custard (Kao Niao Sung Khaya)

  • February 26, 2011 at 6:13 am

    how do you steam the eggs? would it work if they were microwaved?

  • December 29, 2015 at 7:13 pm

    how many servings should one recipe make?

  • February 28, 2016 at 1:41 pm

    THANK YOU~ So yummy! I love your recipes! ^___^


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