Thai Sticky Rice with Custard

Instructions

1. Prepare the rice
   Drain the soaked sticky rice and rinse until water runs clear. Place in a steamer lined with cheesecloth and steam for 25-30 minutes until rice is tender and translucent.
2. Make coconut sauce
   While rice is steaming, combine 1 cup of coconut milk with 1/2 cup sugar and 1/2 teaspoon salt in a saucepan. Heat gently until sugar dissolves, but don't boil. Keep warm.
3. Season the rice
   Transfer steamed rice to a large bowl and pour the warm coconut milk mixture over it. Stir gently to combine, then cover and let sit for 20 minutes to absorb the flavors.
4. Prepare the custard
   In a heatproof bowl, whisk together the eggs, remaining 1/2 cup coconut milk, 1/4 cup sugar, rice flour, and vanilla extract until smooth.
5. Cook the custard
   Place the bowl over a pot of simmering water (double boiler method), making sure the bottom doesn't touch the water. Stir constantly for 15-20 minutes until the custard thickens enough to coat the back of a spoon.
6. Cool and assemble
   Remove the custard from heat and let cool slightly. Pack the sticky rice into serving dishes or molds, then pour the custard over the top. Garnish with toasted sesame seeds.