Khanom Khao Niew Pha Khao

Khanom Khao Niew Pha Khao is a delightful Thai dessert featuring layered sticky rice and coconut cream, creating a perfect balance of sweetness and richness. This Halal treat is not only visually stunning but also offers a satisfying texture that will leave you wanting more.

Ingredients

• Sticky rice - 150 grams
• Coconut milk - 200 ml
• Sugar - 50 grams
• Salt - 1/4 teaspoon
• Pandan leaves - 2 pieces (for flavoring)
• Food coloring (optional) - a few drops

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 rice and steam it in a bamboo steamer lined with banana leaves for about 25 minutes until cooked and sticky.
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 mixture into two bowls. Keep one bowl as is and add a few drops of food coloring to the other to create a colored layer.
5. Once the rice is cooked, mix half of it with the plain coconut milk mixture, ensuring it's well coated.
6. In a square or rectangular dish, layer the plain coconut sticky rice evenly at the bottom, pressing it down gently.
7. Next, layer the colored sticky rice on top of the plain layer, pressing it down lightly to compact it.
8. Finally, pour the remaining coconut milk mixture over the top layer, ensuring even coverage.
9. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to set.
10. Once set, cut into squares or rectangles and serve chilled.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 15 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Coconut milk provides healthy fats that can support heart health.
• Sticky rice is gluten-free, making it a safe option for those with gluten sensitivities.

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