Thai Coconut Custard with Sticky Rice

Instructions

1. Prepare the sticky rice
   Drain the soaked glutinous rice and steam in a bamboo steamer or rice cooker for about 25 minutes until soft and translucent. While still warm, transfer to a bowl and set aside.
2. Make the sweet coconut sauce
   In a small saucepan, combine ¾ cup coconut milk with 3 tablespoons of white sugar and ¼ teaspoon salt. Bring to a simmer over low heat, stirring until sugar dissolves. Pour this mixture over the cooked sticky rice, stir gently to combine, and let it absorb for 30 minutes, covered.
3. Prepare the custard base
   In a mixing bowl, whisk together the eggs and egg yolk until well blended. Add palm sugar and whisk until mostly dissolved. Add the remaining ¾ cup coconut milk, vanilla extract, pandan extract (if using), and remaining ¼ teaspoon salt. Whisk until smooth and strain through a fine sieve to remove any lumps.
4. Steam the custard
   Pour the custard mixture into a heat-proof dish or individual ramekins. Cover with foil to prevent water droplets from falling onto the custard. Place in a steamer over simmering water and steam for 20-25 minutes until the custard is set but still has a slight jiggle in the center. Remove from heat and allow to cool slightly.
5. Serve the dessert
   To serve, portion the sweet sticky rice onto serving plates. Slice the custard into pieces or spoon from individual ramekins and place on top of or beside the sticky rice. Garnish with toasted sesame seeds or mung beans and serve with fresh mango slices if desired.