'Tis the season to make — and eat — loads of good food. KARE 11 News at Noon is helping to achieve that goal with Holidish segments.
Supenn Harrison and Cyndy Harrison visited KARE 11 and walked us through recipes for Thai Custard in a Pumpkin and Sweet Sticky Rice. The recipes are from Sawatdee Thai Restaurant.
Sawatdee is celebrating 40 years of serving award-winning Thai food to residents in the Twin Cities area. As part of the anniversary, the restaurant is offering $1.99 egg rolls at their locations in Minneapolis, Maple Grove and St. Paul during Dec. 11-13.
Thai Custard in a Pumpkin - Sankaya Faktong
Ingredients
- 1 small Thai Pumpkin (Winter Squash)
- 4 eggs
- 1 cup coconut milk
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
This recipe is gluten-free.
Instructions
1. Cut a circular opening at the top of the pumpkin like you are going to carve it. Scoop out the inside and rinse and dry the pumpkin.
2. Mix eggs, coconut milk, salt, vanilla and sugar. Stir well until the sugar is dissolved.
3. Pour the custard mixture into the pumpkin to the bottom of the opening. If there is leftover custard, pour it into a small pan and top with pumpkin to make extra Thai custard at the same time.
4. Bring water to a boil in a steamer pot over medium to high heat. Once boiling, place the pumpkin filled with custard in the top of the steamer. Leave the pumpkin open at the top; do not cover with the pumpkin top. You can steam the pumpkin top on the side if you want to. Place the steamer lid on and steam for 45 minutes. Test for doneness by sticking a fork into the custard. The custard should be firm enough to stand on its own and not be runny.
5. Remove from the steamer and let the pumpkin cool down completely.
6. To serve, cut a wedge out of the pumpkin like a pie. Serve with sweet sticky rice (recipe below). Refrigerate leftovers.
Sweet Sticky Rice - Khao Niaow
Ingredients
- 2 1/2 cups of sticky rice (also called sweet or glutinous rice)
- 1 cup coconut milk
- 1 cup sugar
- 1/2 teaspoon salt
This recipe is gluten-free and vegan.
Instructions
1. Soak the rice in cold water and cover for 4-6 hours or overnight. Keep refrigerated.
2. Turn the rice into a large strainer. Hold the strainer under running cold water and rinse well. This removes the starch from the rice. Fill steamer with water and bring to a boil.
3. Cut a double thickness of cheesecloth large enough to fit the steamer basket. Generously dampen the cheesecloth and place into the basket. The cheesecloth corners will hang over the sides.
4. Spread soaked, drained sticky rice evenly into the basket. Please the basket over the boiling water. Cover and steam for 40-50 minutes or unit rice is tender. It may be necessary to add more water during the cooking process.
5. Stir together coconut milk, sugar and salt. Stir until dissolved.
6. Combine warm rice with the coconut milk mixture and stir until blended. Serve the rice warm. Refrigerate any leftovers.
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