A traditional Thai sweet dessert and one of my husband's favorites!
Unlike steaming plain sticky rice, sticky rice in Thai desserts is soaked overnight and then boiled with lots and lots of water.
Preparing creamy coconut milk is pretty minimal and straightforward.
2 cups sticky rice
8 cups water
2 tbsp brown sugar
1 tsp tapioca flour
1 cup coconut milk
BOILING STICKY RICE
Soak the sticky rice in a container with 2-3 inches of water for at least 6 hours up to an overnight.
Remove the water and pour the rice into a pot with a thick bottom, rinse once.
Add 8 cups of water (water-to-rice ratio of 4:1) , bring to boil and simmer for 45 to 60 minutes. Stir continuously.
For future dishes, where sticky rice has to be boiled, I will refer to the method described above. Only for this creamy dessert we will add palm and brown sugar (according to your taste).
Stir until all sugar is melted.
CREAMY COCONUT MILK
Mix tapioca flour with 1/4 cup of water.
Pour all coconut milk in a pot and bring to boil. Add 1/2 tbs of the tapioca mix and toss some salt. Stir well together.
Turn off the heat. Reserve and keep warm.
Pour warm, creamy coconut milk poured over a bed of sticky rice in a small bowl, scoop with a wooden spoon!