Sticky Rice with Steamed Coconut Custard in Foil Cups

Steps

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1. 1
   Soak sticky rice in cold water for 3-4 hours (new rice) or 6-8 hours (old rice). Rinse thoroughly until water runs clear.
   ▶ ≈0:22
2. 2
   Scoop soaked sticky rice into foil cups (model 3403-P with lid) until about half full. These cups can withstand 360°F heat.
   ▶ ≈1:08
3. 3
   Prepare the coconut soaking liquid by mixing 250 ml coconut milk, 100 g white sugar, and 0.5 tsp salt. Stir until sugar and salt dissolve completely.
   ▶ ≈2:07
4. 4
   Pour the coconut milk mixture into the foil cups with rice, covering the rice completely but not overfilling to prevent the rice from becoming too soggy.
   ▶ ≈2:51
5. 5
   Bring steamer water to a boil (about half full). Place the foil cups with rice into the steamer on high heat. Steam for about 30 minutes until rice is fully cooked.
   ▶ ≈3:31
6. 6
   Prepare the custard topping. Combine 2 large duck eggs, 2 large chicken eggs, 0.5 tsp salt, 120 g coconut sugar, 150 ml coconut milk, and 3-4 pandan leaves in a bowl.
   ▶ ≈4:00
7. 7
   Mix all ingredients by hand-kneading until sugar and salt dissolve completely. Pandan leaves help remove the fishy smell from the eggs.
   ▶ ≈4:55
8. 8
   Whisk the mixture again with an egg beater to make it smoother and more even in texture.
   ▶ ≈5:34
9. 9
   Strain the custard mixture through a fine-mesh strainer or cheesecloth to remove pandan leaves and undissolved sugar. Skim off any foam with a spoon.
   ▶ ≈6:06
10. 10
    After 30 minutes, open the steamer to check rice. Ensure water doesn't drip into the rice. Confirm rice is fully cooked, then reduce heat to the lowest setting before adding custard.
    ▶ ≈6:38
11. 11
    Pour the strained custard into each foil cup until full without overflowing. Cover with lids and continue steaming on the lowest heat.
    ▶ ≈7:21
12. 12
    Steam for 35 minutes total. Every 7 minutes, open the lid to release heat, and wipe water condensation from the lid to prevent drips on the custard surface. For a puffier custard, use medium heat instead.
    ▶ ≈7:50
13. 13
    After steaming, turn off heat. Test doneness by inserting a toothpick into the center—if it comes out clean and dry, the custard is cooked; if still wet, steam longer. Allow to cool gradually; the color will deepen and become more beautiful.
    ▶ ≈8:54
14. 14
    Once completely cooled, close the lid. The final dessert has a beautiful appearance with a sweet, mellow flavor—not overly sweet and with no fishy taste.
    ▶ ≈9:41