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Khao niao daeng (Thai red sticky rice)
Steamed sticky rice folded into a reduced palm sugar and coconut caramel, pressed and sliced
Khao niao daeng, "red sticky rice", is made in Central Thailand in the days before Songkran and carried to the temple as an offering, its sticky grains a wish that family ties hold fast through the year. The rice is steamed first, then folded into a long-reduced coconut and palm sugar caramel until it turns a glossy red-brown and every grain is sweet, chewy and fragrant. Pressed into a tray, it slices neatly and keeps for a few days, so it is a good make-ahead sweet for a crowd. Serve squares with a sprinkle of toasted sesame and a cup of tea. Chef's tip: reduce the caramel until it is thick and bubbling slowly before the rice goes in, or the rice turns mushy instead of chewy.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the rice
- 1 ⅛ lb glutinous (sticky) ricesoaked overnight in cold water
For the caramel
- 1 ¾ cups coconut milkfull-fat
- 9 oz palm sugarchopped
- 1 ¾ oz dark brown sugar
- ½ tsp salt
- 1 tsp coconut oilfor the tray
To serve
- 2 tbsp toasted sesame seeds (optional)
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Method
0/7 doneStep 1: Drain the soaked 1 ⅛ lb glutinous (sticky) rice and spread it in a steamer lined with muslin or a banana leaf.
5 minStep 2: Steam over a high heat for 25–30 minutes, until every grain is translucent and tender with no chalky centre when you bite one.
30 minStep 3: Meanwhile, put 1 ¾ cups coconut milk, 9 oz palm sugar, 1 ¾ oz dark brown sugar and ½ tsp salt in a wide pan over a medium heat and stir until the sugar melts.
5 minStep 4: Let it bubble over a medium heat, stirring often, for 15–20 minutes, until reduced by about half, dark and thick enough that a spoon drawn through leaves a trail.
18 minStep 5: Tip the hot steamed rice into the caramel and turn the heat to low. Fold and press for 10–15 minutes until the rice has drunk up the liquid, turned red-brown and glossy, and pulls away from the pan. Common mistake: using rice that has cooled; it won't absorb the caramel and stays pale.
15 minStep 6: Oil a 20 cm square tin with 1 tsp coconut oil, press the rice in firmly with an oiled spoon and scatter over 2 tbsp toasted sesame seeds.
5 minStep 7: Cool for 1 hour until set, then cut into 12 squares with an oiled knife. Keep covered at cool room temperature for a day or in the fridge for 3 days; steam briefly to soften.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 3 g
- Carbs
- 52 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khao niao daeng (Thai red sticky rice) take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of palm sugar?
- Caster sugar, same amount.
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