Kao Neuw Kati: Sweet Sticky Rice Dessert - long-grain Thai jasmine sticky rice

Method

• Sticky Rice: Line a steamer basket insert of a pot with fresh corn husks or soaked dried corn husks (used as Mexican tamale wrappers).
• Spray the corn husks with vegetable oil spray to prevent sticking.
• Spread the soaked rice evenly over the husks.
• Fill the pot with water to come to just under the steamer basket insert.
• Put the steamer basket insert into the pot, cover, and bring to a boil over medium-high heat.
• Steam the rice for at least 20 minutes, or longer.
• Transfer the rice to a serving bowl when ready to serve.
• Cover the rice with some corn husks to keep it moist and warm.
• Reheating Sticky Rice: Divide the leftover cooked rice into small serving portions, wrap in plastic, and refrigerate.
• The rice will keep well for 2 to 3 days.
• The easiest and best way to reheat the sticky rice is by microwave.
• Warm the wrapped sticky rice in the plastic it was store in on high power for1 to 2 minutes, or until hot.
• To reheat by steaming, unwrap the sticky rice and follow the above method for cooking sticky rice.
• After you've prepared the rice, make the sauce syrup: Combine the sugar, palm sugar, pandanus leaves, if using, and the coconut milk in a 2-quart saucepan.
• Heat over medium-low heat, stirring occasionally, until the sugar is dissolved.
• Without increasing the heat, allow the coconut cream to come to a gentle boil, and boil and thicken for 5 to 6 minutes.
• Remove the saucepan from the heat.
• Cover to keep warm.
• Leave the pandanus leaves in the syrup until you are ready to make the syrup for topping, or, if you are using extract, add it now.
• To make the topping syrup, if you are using pandanus leaves, pull them out of the sauce syrup and place them in a 2-quart saucepan.
• Add the sugar, salt, and coconut cream.
• Heat over low to medium-low heat until the sugar and salt dissolve; do not let the coconut cream boil, or it will curdle.
• Let the syrup simmer slowly until it thickens, 7 to 10 minutes.
• Remove the saucepan from the heat.
• Leave the panadus leaves in the syrup until ready to be used.
• Or, if you are using extract instead, add it now and stir well.
• Pour the mixture into a medium bowl and set aside.
• To make sticky rice dessert, put the hot rice in a large mixing bowl.
• Pour the warm sauce syrup over the rice, mixing well with a wooden spoon.
• The mixture will be soupy.
• Cover tightly with clear plastic wrap and let the rice absorb the syrup for about 10 minutes, then stir the rice mixture again with the wooden spoon.
• Cover tightly with plastic wrap again and let it rest for another 10 minutes.
• To shape the rice for serving, dip your hands in a bowl of cool water and shake off excess droplets.
• Scoop a handful of rice at a time from the bowl and mold it into an oval shape.
• Or shape the rice by using a rubber spatula to scoop up a mound of rice onto a large oval wooden spoon, shape it with the spoon, and transfer the mound to a serving platter.
• The rice may stick to the spatula, so dip it in cold water and shake off excess droplets before scooping more rice.
• Put the rice on a serving platter or individual plates.
• Spoon the thickened coconut syrup topping over the rice.
• Garnish with sliced fruits, such as, mango, pears, peaches or kiwi.