Thai Coconut Sticky Rice Dessert with Banana and Nuts Recipe
This simple dessert made with sticky rice, coconut milk, banana and crunchy nuts is a homemade version of Thai sweets sold at street stalls. It’s creamy, gently sweet and very filling – a bit like a cross between rice pudding and coconut custard. Perfect for a quiet evening or as a sweet end to a meal.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
Ingredients
- sticky rice (sushi rice or Thai sticky rice) - 180 g
- water - 250 ml
- coconut milk kokosowe - 300 ml
- sugar trzcinowy - 3 tablespoons
- salt - 0.25 teaspoons
- ripe bananas - 2 piece
- unsalted peanuts or cashews - 3 tablespoons
- desiccated coconut - 1 tablespoon
- vanilla extract - 0.5 teaspoons
Main Ingredient:
glutinous rice
Preparation
- Rinse the rice thoroughly in cold water, changing the water several times until it is almost clear. Drain in a colander.
- Put the rice into a small pot and pour in the water. Bring to a boil, reduce the heat to low, cover with a lid and cook for 12–15 minutes, until the rice absorbs the water and is soft and sticky.
- In another pot, gently heat the coconut milk with the sugar, salt and vanilla extract (if using). Heat over low heat, stirring, until the sugar dissolves, but do not bring to a boil.
- When the rice is cooked, remove it from the heat and leave covered for 5 minutes.
- Transfer the hot rice to the pot with the coconut milk. Gently stir so that every grain is coated with the milk. Cook over very low heat for another 3–4 minutes, stirring, until the mixture thickens slightly and becomes creamy.
- Remove the pot from the heat and set aside for 5–10 minutes so the dessert can cool slightly and thicken further.
- Toast the nuts in a dry pan for 3–4 minutes over medium heat, stirring, until they are lightly golden and fragrant. Transfer to a board and roughly chop.
- Spoon a portion of the warm coconut sticky rice into serving bowls. Arrange banana slices on top.
- Sprinkle the dessert with the chopped nuts and, if you like, desiccated coconut. Serve slightly warm or at room temperature.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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