Black Rice Custard Cake: A Delicious Dessert & Filling Meal!

Black rice meets custard!

Try this Laos-inspired dessert of black rice custard cake~

■ Main ingredients: 

steamed black sticky rice (2 cups/400 g), coconut milk (1/3 cup/50 ml), salt (1/4 tsp), sugar (3 tbsp), vanilla essence (1 tsp), egg wash (1 egg), coconut milk (1/3 cup/50 ml), sugar (2 tbsp), vanilla essence (1/2 tsp), salt (1/4 tsp)

■ Black rice custard cake recipe

1. In a saucepan, bring coconut milk (1/3 cup/50 ml), sugar (3 tbsp), salt (1/4 tsp), and vanilla essence (1 tsp) to a boil over low heat to make coconut syrup. Be careful not to boil the coconut milk too high, as the oil may separate.

2. Add some coconut syrup to the steamed black sticky rice (2 cups/400 g) and mix well.

✔ You can also use regular sticky rice instead of black sticky rice.

✔ Soak the black sticky rice for about 6 hours and steam it in a steamer for 20-25 minutes.

3. Transfer the black sticky rice to a square baking dish, pour the remaining coconut syrup over it, and stir to combine. Let it sit for about 10 minutes to absorb the coconut flavor, then stir again.

4. In a bowl, whisk together egg wash (1 egg), coconut milk (1/3 cup/50 ml), sugar (2 tbsp), salt (1/4 tsp), and vanilla essence (1/2 tsp) and strain through a sieve. Place the bowl in a steamer over medium heat and steam for about 15 minutes to make the custard.

5. Let the custard cool for about 10 minutes and refrigerate for about 2 hours to set.

6. Cut the black rice cake into pieces and top with the custard.

This rice custard cake recipe is by Chef Kim Young-joon (Korea Culinary Chef).

Source: EBS