Sticky Rice with Coconut Cream (ข้าวเหนียวกะทิ)

X ManOctober 6, 2024019 views

Introduction

Sticky Rice with Coconut Cream, known as ข้าวเหนียวกะทิ in Thai, is a cherished dessert that tantalizes the taste buds with its rich harmony of flavors. Popular in bustling markets and cozy eateries across Thailand, this traditional dish often finds its place in celebrations and daily meals alike. Priced typically between 30-100 baht ($1-$3), you can savor this delightful treat at local favorites such as Jay Fai in Bangkok or at street vendors during night markets. For those looking for a lower-carb option, our keto version swaps traditional sticky rice for delicious alternatives, ensuring that no one misses out on this sweet indulgence. Both versions showcase the lusciousness of coconut cream that makes this dessert truly unforgettable!

Origin and Inspiration

Originating from Thailand’s northeastern region, Sticky Rice with Coconut Cream is a testament to the resourcefulness of its people, showcasing the abundant glutinous rice staple and the fragrant coconuts harvested from the tropical landscape. Traditionally, it’s served warm, with layers of rich coconut cream drizzled on top, epitomizing the balance of sweet and savory flavors that is central to Thai cuisine.

Similar desserts can be found across Southeast Asia, such as Malaysia’s ‘Pulut Durian’ or Indonesia’s ‘Ketan Durian’, both celebrating sticky rice with variations of toppings and fillings. In our keto adaptation, we maintain the essence of sticky rice while transforming the dish into a low-carb delight that keeps the indulgence without the guilt. Picture a creamy, dreamy coconut topping paired with tender, grainy alternatives that bring joy to every single bite—this keto version is just as fulfilling as its traditional counterpart.

Nutrition Info (Per Serving)

Traditional Version

Keto Version

Ingredients (2 Servings)

Shared Ingredients:

1 cup coconut milk

1/4 cup sugar (or erythritol for keto)

1/4 tsp salt

Sesame seeds (for garnish)

Mango slices (for serving)

Traditional Version:

1 cup glutinous rice (sticky rice), soaked for at least 4 hours

Keto Version:

1 cup cauliflower rice (lightly steamed)

1 Tbsp coconut flour (to enhance texture)

Instructions

1. Prepare the Base:

Traditional Version: Rinse the soaked sticky rice under cold water until the water runs clear. Drain and place in a steamer lined with cheesecloth. Steam over simmering water for about 25-30 minutes, or until translucent and tender. You’ll know it’s done when it has that inviting, slightly chewy texture.

Keto Version: Lightly steam the cauliflower rice and mix it with coconut flour until well combined. Set aside to cool slightly; this mixture will mimic the traditional sticky rice while keeping carbs low.

2. Make the Coconut Sauce:

In a saucepan, combine the coconut milk, sugar (or erythritol), and salt. Heat over low heat, stirring gently until the sugar dissolves. The warm aroma should wrap around you like a warm blanket, promising delightful tastes to come.

3. Assemble the Dish:

Both Versions: Once the sticky rice or keto base is cooked, carefully press it into a dessert dish. Pour a generous amount of the warm coconut sauce on top, ensuring every inch is covered. Allow it to soak for a few minutes to absorb all those creamy flavors.

4. Final Touch and Serve:

Serve warm, garnished with sesame seeds and accompanied by fresh mango slices. The contrast of sweet, juicy mango with the rich coconut sticky rice will dance on your palate—pure bliss!

What Does It Pair Well With?

Traditional Pairings: Serve with chilled Thai iced tea; the sweetness of the tea balances the creamy coconut beautifully. Or enjoy it alongside savory items like grilled shrimp or pork to create a banquet of contrasting flavors.

Keto-Friendly Pairings: Citrus-flavored sparkling water can cleanse your palate after the richness, while a side of toasted coconut chips adds that delightful crunch every dessert needs.

What is the Shelf Life?

Sticky Rice with Coconut Cream is best enjoyed fresh; however, any leftovers can be stored in the refrigerator for up to 3 days. For the keto version, keep it in an airtight container. To reheat, use a microwave or stovetop, adding a splash of water to regain its initial creaminess. Freezing is not recommended, especially for the creamy topping, as it can alter the texture once thawed.

Alternative Cooking Methods

Oven: For a unique twist, bake the sticky rice in an oven-safe dish at 350°F (175°C) for about 15 minutes. This adds a slight crisp texture you might enjoy!

Stovetop: Cook the sticky rice in a large skillet with a splash of coconut milk, allowing it to steam and meld on low heat. This helps the flavors bloom in a single pot.

Conclusion: Traditional and Keto Versions

Whether you indulge in the traditional sticky rice with its creamy coconut sauce or opt for the keto version that embodies the same comforting qualities while cutting carbs, Sticky Rice with Coconut Cream (ข้าวเหนียวกะทิ) delights with its enchanting flavors and versatility. Each bite encapsulates a piece of Thailand’s rich culinary heritage, inviting you to savor this dish as a comforting treat any day of the week. Perfect for gatherings and cozy nights in, this dessert reminds us that sweet moments can be enjoyed without compromising our dietary choices.