thai dessert

Learnt how to make coconut milk sticky rice, thai custard and sweet fish today (the thai custard in this picture looks like the steamed egg dish my mum always cooks at home - here, the 3 desserts are all packed into the container bowl I brought to class, so they are not very pleasing aesthetically)

I was the only student who signed up for this one day class. Needless to say, I got the teacher's full attention! :)

We made the sticky rice (which is pre soaked for 24 hours, and then drained of water) by cooking it in microwave for about 5 mins, then stirred to make it dry). Coconut milk (heated in a pan with lots of sugar and a pinch of salt added) is then added to the rice, stirred and left to infuse.

Thai custard is simply eggs, coconut milk and sugar stirred together and then microwaved/steamed (somehow the ones we made today didn't taste too nice - too much of the egg taste I feel, maybe because we didn't have the pandan essence that was stated as "optional" on the recipe). The sweet fish has to be "compromised" as well, in terms of ingredients. The teacher could only find dried salty fish at a Korean supermarket here (instead of dried fish that is not salty), so we had to add lots of sugar to the fish after it is crushed to lessen the salty taste, so it is actually pretty "unhealthy"!

There are a few ways to serve the sticky rice as dessert - one is with fresh mango by the side with coconut milk drizzled on top of the rice, other options include serving the rice with thai custard or sweet fish.

Simple and delicious dessert - but can be too "jer lut" when too much is consumed - *burp*