Khanom Khao Niew Khao Khao

Khanom Khao Niew Khao Khao is a delightful Thai dessert made with sticky rice and coconut cream, offering a perfect balance of sweetness and creaminess. This dish is beautifully presented with a rich purple hue from the butterfly pea flower, making it as visually appealing as it is delicious.

Ingredients

• Sticky rice - 100 grams
• Coconut milk - 200 ml
• Sugar - 50 grams
• Salt - 1/4 teaspoon
• Butterfly pea flower - 1 tablespoon (dried)
• Water - 200 ml
• Cornstarch - 1 tablespoon
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Soak the sticky rice in water for at least 4 hours or overnight.
2. In a small pot, add the dried butterfly pea flowers and 200 ml of water. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the liquid and set aside.
3. In a saucepan, combine the coconut milk, sugar, and salt. Heat gently until the sugar dissolves but do not boil.
4. Divide the coconut milk mixture into two bowls. To one bowl, add the butterfly pea flower infusion to create a blue mixture.
5. Add cornstarch to the second bowl of coconut milk, whisking until smooth. Heat gently until it thickens slightly, then remove from heat.
6. Drain the soaked sticky rice and steam it in a bamboo or metal steamer lined with cheesecloth for about 30 minutes until tender.
7. Once the rice is cooked, place it in a serving dish. Pour the thickened coconut milk over the rice first, followed by the blue coconut milk.
8. Sprinkle sesame seeds on top for garnish. Serve warm or at room temperature.

Nutrition

• Calories: 290
• Protein: 3 g
• Carbs: 45 g
• Fiber: 2 g
• Sugar: 15 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 9 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Provides a source of energy due to high carbohydrate content from sticky rice.
• Coconut milk contains healthy fats that can provide energy and support heart health.

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