ข้าวเหนียวสังขยาชาไทย

ข้าวเหนียวสังขยาชาไทย — Thai Tea Sticky Rice (Beginner-Friendly Recipe)

Introduction

ข้าวเหนียวสังขยาชาไทย is a delightful Thai dessert that pairs creamy Thai tea custard with fragrant coconut sticky rice. This easy, beginner-friendly recipe explains each step clearly so home cooks can make authentic-tasting ข้าวเหนียวสังขยาชาไทย at home. Serves 3–4, prep time 15 minutes (plus soaking), active cook time about 40–50 minutes.

Ingredients for ข้าวเหนียวสังขยาชาไทย

Gather these simple ingredients. Quantities serve about 3–4 people as a dessert portion.

For the sticky rice:

• 2 cups glutinous (sticky) rice, rinsed and soaked 4 hours or overnight
• 1 cup coconut milk
• 1/4 cup granulated sugar (adjust to taste)
• 1/4 teaspoon salt
• 1–2 pandan leaves (optional, for aroma)

For the Thai tea custard (สังขยาชาไทย / sangkaya cha thai):

• 2 tablespoons Thai tea mix (Cha Tra Phat style) or loose Thai tea leaves
• 3/4 cup boiling water (for steeping)
• 4 large eggs
• 1 cup coconut milk
• 1/2 cup evaporated milk (or additional coconut milk)
• 1/4 cup sweetened condensed milk (for richness and sweetness)
• 1–2 tablespoons granulated sugar (optional, if you like sweeter custard)
• Pinch of salt

Instructions to Make ข้าวเหนียวสังขยาชาไทย

1. Soak the rice: Rinse the glutinous rice until the water runs almost clear. Soak in cool water for at least 4 hours or overnight; this ensures tender, evenly cooked rice.
2. Steam the rice: Drain the soaked rice. Line a steamer basket with cheesecloth or a clean kitchen towel. Spread rice evenly and steam over simmering water for 20–25 minutes, until grains are translucent and tender. If using pandan, tuck a leaf into the rice while steaming for fragrance.
3. Make the coconut sauce for rice: While rice steams, gently heat 1 cup coconut milk with 1/4 cup sugar and 1/4 tsp salt until sugar dissolves. Do not boil; warm is enough.
4. Finish the sticky rice: Transfer hot steamed rice to a wide bowl. Pour the warm coconut milk mixture over the rice, mix thoroughly with a wooden spoon or spatula, then cover and let rest 15–20 minutes so the rice absorbs the coconut flavor.
5. Prepare Thai tea concentrate: Place 2 tbsp Thai tea mix in a heatproof cup. Pour 3/4 cup boiling water over the tea, steep 5–8 minutes until very fragrant and dark, then strain through a fine mesh to remove leaves. You should have about 1/2–2/3 cup tea concentrate. Chill slightly.
6. Mix the custard: In a bowl, whisk 4 eggs until combined. Add 1 cup coconut milk, 1/2 cup evaporated milk, 1/4 cup condensed milk, the strained Thai tea concentrate (about 1/2 cup), a pinch of salt, and 1–2 tbsp sugar if desired. Whisk gently until smooth. Strain the mixture through a fine sieve into a pourable container to remove any solids and foam.
7. Steam the custard (sangkaya): Pour the tea-custard mixture into small heatproof ramekins or metal cups, filling about 3/4 full. Cover each ramekin with foil to prevent water droplets from falling in. Place ramekins in a steamer over simmering water and steam for 18–25 minutes, until custard is just set (a gentle jiggle in the center is okay). Alternatively, bake the ramekins in a water bath at 160°C (320°F) for 30–40 minutes.
8. Rest and chill: Remove custards from the steamer and let cool slightly. They firm up more as they cool. You can serve warm or chill in the fridge for 1–2 hours for a firmer texture.
9. Serve: Spoon a portion of the warm coconut sticky rice onto a plate and top with a generous scoop or unmolded ramekin of Thai tea custard. Garnish with toasted sesame seeds or a drizzle of condensed milk if desired. Enjoy ข้าวเหนียวสังขยาชาไทย immediately.

Cooking Tips

These tips help you make perfect ข้าวเหนียวสังขยาชาไทย even if you’re new to Thai desserts:

• Soaking time matters: For tender sticky rice, soak at least 4 hours or overnight. Shorter soaking gives uneven results.
• Steaming vs. boiling: Always steam glutinous rice instead of boiling for authentic texture. A bamboo steamer or metal steamer both work well.
• Don’t overheat coconut milk: When warming coconut milk with sugar, avoid boiling—heat just enough to dissolve sugar to prevent separation.
• Strain the custard: Straining the custard mix removes tea bits and ensures a smooth, silky sangkaya.
• Check doneness gently: Test custard with a toothpick—if it comes out clean or with a few moist crumbs, it’s done. Overcooking makes custard rubbery.
• Make ahead: Custards can be steamed ahead and refrigerated. Reheat gently or serve chilled with room-temperature sticky rice.
• Adjust sweetness: Thai tea and condensed milk add sweetness and orange color; taste the tea concentrate and adjust sugar/condensed milk to your preference.

Nutritional Information

Approximate nutrition per serving (1/3 of recipe, dessert portion). Values are estimates and will vary with exact ingredients and portion size.

• Calories: 420–520 kcal
• Carbohydrates: 55–70 g
• Fat: 18–28 g (mostly from coconut milk)
• Protein: 6–9 g
• Sugar: 18–30 g (from condensed milk and added sugar)
• Notes: Use light coconut milk or reduce condensed milk to lower calories and sugar. Glutinous rice is calorie-dense—serve smaller portions if desired.

Conclusion

ข้าวเหนียวสังขยาชาไทย is a beautiful fusion of creamy Thai tea custard and fragrant coconut sticky rice that’s surprisingly easy to make at home. With simple ingredients and the step-by-step guide above, beginners can confidently create this classic Thai dessert. Try this ข้าวเหนียวสังขยาชาไทย for a special treat—adjust sweetness and texture to match your taste, and enjoy a delicious, authentic Thai dessert experience.