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Preparation
25 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Thai Coconut Sticky Rice Ice Cream Serves 3 people
Coconut ice cream 200 gr Sticky rice 300 gr Pandan leaves 400 gr Screwpine leaves 50 gr Coconut milk 250 ml Coconut water 50 ml Condensed milk 50 gr Corn starch 2 tablespoons Coconut jelly A little Boiled corn kernels A little Dried coconut A little Sugar 30 gr
How to choose delicious sticky rice
- Good sticky rice usually has round, plump, short grains, a pearly white color, dry, and does not have a white powder surrounding the grains.
- You should choose plump, uniform grains by pressing on them with your fingernail; if they are hard to break, then it is good sticky rice. Fresh rice is not old rice, which is prone to spoilage.
- Fresh sticky rice often has a characteristic fragrant, slightly sweet smell. Avoid buying rice that has a musty, damp smell or any strange odors.
Where to buy coconut ice cream?
- You can easily find coconut ice cream at supermarkets, convenience stores, or ice cream shops.
- Additionally, to ensure safety, you can make ice cream at home following the instructions from TasteVN.
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Required tools
How to Make Thai Coconut Sticky Rice Ice Cream
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Soak sticky rice with butterfly pea flower water
Place a pot on the stove, add 400ml of water, wait for the water to boil, then add 100gr of butterfly pea flowers and boil for about 10 minutes. After 10 minutes, strain this water through a sieve to remove the butterfly pea flowers.
Next, pour this butterfly pea water into a bowl containing 300gr of sticky rice to soak for 2 – 4 hours. After 4 hours, discard the soaking water and place the sticky rice in a basin to drain.
Tip: You can choose not to add color to the sticky rice or create different colors as you like, such as green from pandan leaves, blue from butterfly pea flowers, or red from gac fruit!
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Steam the sticky rice
Place a pot on the stove, add 200ml of water, wait for the water to boil, then add pandan leaves and place a steaming basket on top, pour in the sticky rice mixed with butterfly pea water to steam.
After steaming for 30 minutes, the sticky rice will be cooked. Add 150ml of coconut milk and 30gr of sugar, and mix well with the sticky rice.
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Cook Coconut Milk
Pour 100ml of coconut milk, 50ml of coconut water, and 50g of condensed milk, stir gently and bring to a boil. Prepare a mixture of 2 tablespoons of cornstarch and 2 tablespoons of water, mix well.
After the coconut milk has boiled, add the cornstarch mixture, cook until it boils and the mixture thickens.
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Completion
Prepare 1 coconut, cut it in half, use 1/2 of the coconut, carefully scoop out the coconut meat, then take a tablespoon of black sticky rice, 2 tablespoons of coconut ice cream, and add a little coconut jelly, a little boiled corn, shredded coconut, and dried coconut on top.
So, the Thai coconut ice cream is ready, and you can enjoy it!
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Final Product
Thai sticky rice coconut ice cream is an attractive dessert with many eye-catching colors, the dreamy purple of black sticky rice, the shiny yellow of corn, and the pure white of coconut ice cream.
The ice cream has a fragrant, rich, and refreshing flavor from the coconut ice cream combined with the sweet, sticky rice, extremely delicious, along with various toppings that add a fun crunch and enhance the flavor of the ice cream.
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Above, TasteVN has introduced to you how to make Thai coconut sticky rice ice cream which is incredibly delicious and simple at home. What are you waiting for? Start making it to treat your family right away. Wish you success.
