Khanom Khao Niew Kati

Khanom Khao Niew Kati is a delightful Thai dessert featuring layers of sticky rice and coconut cream, delivering a perfect balance of sweet and savory flavors. This dish is not only visually appealing but also a comforting treat that highlights the rich culinary traditions of Thailand.

Ingredients

• Sticky rice - 100 grams
• Coconut milk - 200 ml
• Sugar - 50 grams
• Salt - 1/4 teaspoon
• Pandan leaves (optional) - 2
• Mung beans (cooked, optional) - 20 grams

Steps

1. Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
2. Drain the soaked sticky rice and steam it in a bamboo or metal steamer lined with cheesecloth for about 25-30 minutes until cooked and translucent.
3. In a saucepan, combine the coconut milk, sugar, and salt. Heat gently over medium heat until the sugar dissolves, but do not let it boil.
4. Once the sticky rice is cooked, transfer half of it to a mixing bowl and pour in half of the sweetened coconut milk, mixing well. If using, add the cooked mung beans at this stage.
5. In a separate bowl, take the remaining sticky rice and mix it with the rest of the sweetened coconut milk.
6. Prepare a small tray or dish by greasing it lightly. Spoon the mung bean sticky rice mixture into the tray and flatten it out evenly.
7. Layer the plain sticky rice on top of the mung bean layer, pressing down gently to create an even layer.
8. Cover the dish with a cloth and let it sit for about 15 minutes to set.
9. Cut into squares or rectangles and serve fresh or at room temperature. Optionally, garnish with pandan leaves.

Nutrition

• Calories: 300
• Protein: 3 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 20 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 6 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Provides a good source of energy due to the carbohydrates from sticky rice.
• Coconut milk contains healthy fats that may support cardiovascular health.

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