Khao Neow Moon Bai Toey

To make the pandan sticky rice, rinse the rice well with two to three changes of water to remove some of the starch, then place it in a large bowl.

Place the water and pandan leaves in a blender and blend on high for about 30 seconds until pureed and very green.

Strain the blended green pandan liquid into the bowl with the rice, then add enough water to cover the rice by 3 inches (8 cm).

Soak for 3 to 4 hours or overnight in the refrigerator.

The rice will absorb the color and aroma of the pandan.

When ready to cook, strain the rice well and allow the water to drain for about 1 minute.

You can cook this in a bamboo sticky rice steamer or place it in cheesecloth over a steamer insert pot.

Cover and steam for 30 minutes on full steam until the rice is cooked through but still holds its long-grain shape.

While the rice is steaming, make the salted coconut cream topping and coconut syrup.

To make the salted coconut cream topping, whisk all the ingredients in a small saucepan until the cornstarch slurry gets worked in and no clumps remain.

Place the pot over medium heat for 3 to 4 minutes, until the mixture starts simmering.

Keep stirring until the sugar dissolves, 1 to 2 minutes, then turn off the stove.

Cool and set aside until ready to serve.

For the coconut syrup, combine the coconut milk, sugar, salt and cut pandan leaves in a small saucepan over medium heat and cook until the coconut mixture reaches a simmer.

Stir well until the sugar dissolves, about 5 minutes.

Remove from the heat and set aside.

Leave it in the pot because you’ll have to warm it again to combine with the hot cooked sticky rice.

When the rice is cooked, carefully transfer the hot rice to a large bowl.

If the coconut syrup has cooled, heat it up over medium-high heat until the syrup is at 130°F (54°C).

It’s important that the rice and syrup are hot so the syrup can penetrate the rice.

Pour the hot syrup over the hot rice.

Fold a few times with a wooden spoon or silicone spatula to break up the grains and allow the syrup space to coat the rice.

Cover the bowl with a plate or plastic wrap and allow it to rest for about 10 minutes.

Remove the cover and fold again about eight times, then cut some channels through the rice, really allowing the syrup to soak in.

Cover again and let rest at least 15 minutes.

This rice should be held at room temperature if you are going to use it within a few hours.

If you’re not using it that day, pop it in the fridge.

You can microwave the rice for about 2 minutes, stir, then microwave it for an additional 2 minutes if using it from the fridge.

To serve, put a portion of the warm or room temperature rice into a bowl, and drizzle with the salted coconut cream topping.