Khao niao sangkhaya

Khao niao sangkhaya (Thai: ข้าวเหนียวสังขยา) or Sticky Rice with Custard is a traditional Thai dessert. It is prepared with glutinous rice (commonly known as Sticky rice), egg custard and coconut milk. Khao niew sangkaya is served warm or either at room temperature. Khao Niew Sangkaya is also found in other countries in Southeast Asia such as Indonesia, Malaysia, Singapore and Philippines.

History[1]

Khao Niew Sangkaya comes in different recipes and taste depending on the variety of cultures. Sangkaya in Thailand was influenced by Portuguese cuisine. During the Ayutthaya period,1350-1767. Maria Guyomar de Pinha who was known as the Queen of Thai desserts, introduced a revolutionary method of making Thai desserts by extracting recipe from Portuguese cuisine, which are generally made from egg and that is how Thai Sangkaya was invented.

Ingredients[2][3]

The ingredients is different in each country depending on the region. The common ingredients used are sticky rice (Glutinous rice), coconut milk, salt, palm sugar and egg custard that made of coconut cream, palm sugar and coconut sugar.

Selling

Khao Niew Sangkaya is widely available in Asian markets. It also can be found along the roadside.

References
  1. "ประวัติความเป็นมาของขนมไทย". Blogspot. February 3, 2017.
  2. "Coconut Custard (Sangkaya) with black rice pudding (Kao Niew Dum)". Food. February 3, 2017.
  3. "Sticky rice dessert". February 3, 2017.
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