Thai Glutinous Rice Dessert with Coconut Sauce
A fun introduction to Thai dessert with colourful jewels made from glutinous rice flour floating in delicious coconut sauce and topped with poached egg.
Servings 2 People
Calories 1453kcal
Ingredients
Colourful Jewels
- 150 g Glutinous rice flour
- 40 g Steamed and mashed pumpkin
- 6 butterfly pea flowers (dried or fresh)
- 2 tsp Grated red beetroot
Coconut Sauce
- 500 g coconut milk
- 2 tbsp coconut sugar
- 2 tsp caster sugar
- 2 Stalks fresh lemongrass
Poached Egg
- 2 Whole Medium eggs
- 500 g water
- 150 g caster sugar
Instructions
Making the colourful jewels - for blue:
- Weigh out the glutinous rice flour to 50g and place in a bowl, soak the butterfly pea flower with 40g of warm water for about 5 minutes until the liquid turns deep blue.
- Slowly add the liquid into the bowl of rice flour whilst kneading until the flour comes together into a dough.
Making the colourful jewels - for pink:
- Add the grated beetroot into a 40g of water then slowly add to a bowl of 50g of glutinous rice flour
- Constantly knead until the flour comes together into a dough ball
Making the colourful jewels - for yellow:
- Add the mashed pumpkin into a bowl of 60g of glutinous rice flour and knead until the flour comes together into a dough ball
- Add a bit of water if needed as you knead if the mixture is too dry
Assembling the dessert
- With each colour, take a tiny bit of the dough and form them into small balls with your fingers. I like them small so I recommend a diameter of 1cm. They can be left out to dry without covering.
- Make the coconut sauce by simmering the coconut milk in low-medium heat. To the pot, add lemongrass and Pandan leaves that have been tied into a knot. Leave the sauce to infuse for at least 20 minutes.
- Make the syrup by dissolving sugar in the water and bring to simmer then poach the egg in the syrup. Fish out the egg and set aside.
- Next, we'll cook the glutinous rice balls by first removing the herbs from the coconut sauce and turn up the heat to medium.
- Then add the colourful glutinous rice balls to cook in the coconut sauce. They will float as soon as they're cooked, this should take about 2-3 minutes depending on the size of the balls.
- To serve, make sure it's warm then dish out the glutinous rice balls with coconut and place the sweet poached egg on top.