Sawaddee ka welcome to hot Thai kitchen it's been a while since I've shared with you a Thai dessert
recipe so we are fixing that with this video I'm showing you a recipe that's really easy so easy
in fact we make it a lot at home it's something called kao niew piak lumyai so kao niew piak is sticky
rice pudding but it literally means wet sticky rice and lumyai is long and and long goodness of
fruit like the one on this label here yes we're using hand today because I can't find any fresh
right now but if you have fresh make sure you use fresh instead all right let's get started so the
most important thing to get right is the type of rice so I'm using Thai sticky rice or Thai
glutinous rice a success here sometimes it'll be called Thai sweet rice so just make sure you check
the label that it's from Thailand and the grains will be white and opaque I actually have a whole
video dedicated to Thai sticky rice so if you haven't seen that check it out up with the link
right up here now what you want to do with this is you want to just give it a rinse a couple of times
because you want to make sure you wash out any excess starch that's on there you'll notice the
water gets really cloudy that's the excess starch that you want to get rid of okay we're making rice
pudding so you don't have to be super super clean with it but just a couple of times is good now I'm
gonna turn it on and then my rice goes in and then right away some water now you're just gonna keep
the rice cooking on a gentle simmer for about 20 minutes or until the rice has like a pudding like
consistency you don't want it to be a complete congee mush you still want the grains to still be
individual but it's soft and it's swollen a little bit you want to keep stirring frequently you don't
have to be there all the time but frequently otherwise the rice will start to stick to the
bottom so while the rice is simmering let's make our flavouring so as with most Thai desserts we're
gonna flavor this with pandan leaves so this is basically our vanilla as we like to say it
it's an aromatic leaves you can buy this either fresh or frozen at your Asian grocery store now
you could just put this into the rice pot and let it infuse but I want to get some green color out
of it to make it a little more interesting so I'm gonna blend it up so I'm gonna just cut these into
chunks throw it in my blender and then add some water super simple just enough to get it going
there you go and I just want to light like color I finally if it's too dark it's just a little bit
like mmm you know - Shrek II and so strain this out now all right so the rice has absorbed most
of the liquid that we put in the first time but super thick now it's not done yet I purposefully
put less water than it needs in the beginning so that we can add our pandan juice ooh and add some
color in there turn the heat back on hmm we just want to get that incorporated the rice is still
got a little bit of a center I can still I can see the core of it there's still a little bit opaque
oh look how pretty that is while this is going let's talk about the long guns for a second so
long guns unfortunately I can't get them all the time here in Vancouver but the canned ones are
actually pretty good but if you have the fresh ones all you have to do is just peel them take
the seeds out if you have any juices that drip as a result save all of that add it to your rice
pudding okay this is almost done so I'm gonna add my longans right now because I want the long guns
to have time to sort of infuse into the rice and you could cut the long guns in half but I just
find that leaving them whole is nicer and then I can always cut them and have what I'm eating okay
let's start with that perfect now at this point if you need to add more water just go ahead and
add more water so that is now done is thick and luscious and beautiful the rice is fully cooked
this is one of the reasons why I like to make this myself because when you buy this you know like on
the street in Thailand sometimes like to cut cost by adding a lot of water and then adding starch
to thicken the water and there's actually less rice per cup and I don't like that I like it to
be like rice intense rice pudding so anyway and then I'm gonna add my sugar and I'm using white
sugar here because I want the flavor to be quite clean I want the longan flavor to come out cleanly
but if you want you can do palm sugar and then a little bit of salt always to add some personality
oh sorry personality to that sugar I don't know what happened there and that is it once the sugar
dissolves you just want to give it a taste and the rice pudding part is done but now we have to
make the coconut sauce to go on top so the coconut sauce is ridiculously simple it's literally just
coconut milk a good one by the way we are making dessert so this is where you want to use good
quality coconut milk and I talked about which coconut milk is the best to buy in my coconut
milk 101 video put the link right up here make sure you check that out some salt and you will
notice that in Thai cuisine we do a lot of salty coconut sauce that we pour over desserts that are
more sweet because the salt helps balance out that sweetness right and now you want to make sure you
bring this to a boil even if your salt has already dissolved because that will help extend the shelf
life of this coconut milk and once it comes to a boil you are good and that's it composing this
is the funnest part so you want to put some rice pudding in there make sure you get enough longan
in there and then top it with our salty coconut sauce oh yeah now some people like to thicken
their coconut sauce so that it you know sits more nicely on top but I just find you're gonna mix it
in with your pudding anyway why bother right now this is completely optional but I like to add just
some young coconut meat on top though I got these from the can I can't I don't have any good fresh
ones available to me but again from the can and I just make sure I slice them into thin strips and
it makes for a super cute dessert topping adds a little texture there we go and I like to just do
a final topping with a long n just so you know people know right away what this pudding is all
about look how cute that is and now before you eat it you want to make sure you mix in the coconut
sauce and the rice pudding because I find that you really need the saltiness of the coconut milk
so as beautiful as this looks you got to mix it up and then you can always add more sauce if you feel
like it needs more salt mmm what a nostalgic smell so I want to make sure in this bite I have a bit
of everything oh I love that mmm there is a very good reason why Thai people started with these
two ingredients together I mean we make sticky rice pudding with various different things but
this is a classic combination the tartness of the longan go super well with the creaminess of the
sticky rice but it's not too tart as long and it's a pretty sweet fruit so it doesn't clash you know
anything more tart and this might not work like there's a reason why we don't put bleach in here
for example the coconut meat adds a little crunch the pandan the aroma of the pan and the salty
coconut milk it's just so comforting and it's really quite filling as you can see so you don't
really need a lot oh I need to make make a note up if you store this because this is rice pudding as
you store it it will continue to absorb water all around it so tomorrow you come look at it it'd be
super thick so when you reheat it you want to add a little bit of water to thin it out also only add
the coconut milk into here when you're ready to eat because the coconut milk is very perishable if
you say oh I'm just gonna mix everything together since I'm gonna mix it in the end anyway don't do
that because your rice pudding won't last and blow okay and that is it for today such an easy simple
very classically Thai dessert the recipe as always will be on hot Thai Kitchen calm when you make it
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