Purple Thai Sticky Rice-Cream
This is Thai Sticky Rice-Cream. Repeat after me: Rice-Cream.
My first take on Thai Mango Sticky Rice-Cream has been getting a lot of love! Thank you so much!
It really is a fun sweet treat, especially this time of year when mangos are plentiful.
I decided to give it a little update, or should I say a facelift! Bringing it back to the recipe blog for Thai Sticky Rice-Cream 2.0— this time:
eggless
with Pandan
and if you couldn’t tell, it’s PURPLE!
The iconic, toasty and fragrant Thai rice flavour really comes through after incorporating the Black Rice in two different ways:
cooking rice in the coconut milk mixture
adding toasted rice for another level of nutty flavour
Notes before you start:
This creamy custard heavily relies on Thai glutinous rice to achieve the authentic flavour. I chose to cook the rice directly in the coconut milk mixture, but you can add pre-cooked rice to save time.
Leave enough time for the Thai rice to soak: at least 2 hours, it is ready when it easily breaks when pinched between your fingers.
This version does not use egg yolks! Here’s what I did instead:
Substituted 0.6g of xanthan gum & 40g of skim milk powder
**Once stored in the freezer for long periods of time this rice-cream can get quite hard, and that is due to the water content from the coconut milk. The stabilizers added like skim milk powder and xanthan gum help prevent ice crystals but doesn’t eliminate the likelyhood of them forming.
Yes, this can be made in a Ninja Creami. But I used a Cuisinart ICE 21 (1.5 Quart Ice Cream Maker)
Let’s make it!
Check out my other Rice-Cream recipes:
Thai Mango Sticky Rice-Cream
Filipino Biko Rice-Cream
Double Jasmine & Burnt Honey Rice-Cream
Recipe:
Special Equipment:
Ice Cream Maker
Strainer
Blender or Immersion Blender
Purple Thai Sticky Rice-Cream
50g Black glutinous Thai rice, divided
250ml heavy cream
400ml full fat coconut milk
85g rock sugar
3 pandan leaves, tied in a knot
pinch salt
40g skim milk powder (**optional update see above)
0.6g xanthan gum (**optional update see above)
1 ripe mango, sliced (to serve)
2 tbsp split yellow mung beans
Prepare your ice cream maker by freezing the double insulated freezer bowl for 24 hours. (If using a Ninja Creami, skip ahead.)
Measure out 25g of black glutinous thai rice and pour into a small bowl. Rinse the rice with water until it runs clear.
Add 1 cup of fresh water to the bowl and allow the rice to soak for at least 2 hours. The rice is ready when it easily breaks when pinched between your fingers.
Measure out the remaining 25g of glutinous Thai rice and add it to a small pan. Place it over medium heat. Toast the rice, shaking the pan so it evenly browns. About 5 minutes. Because it is dark, it is more difficult to tell when it’s done toasting. Once it smells fragrant, remove it from the pan.
In a medium sauce pot, add the heavy cream, full fat coconut milk, rock sugar, pandan leaves, the soaked rice and the toasted rice. Bring it to a gentle simmer and stir to fully dissolve the rock sugar. Simmer the mixture over low heat for 15 minutes and then turn off the heat. Let the coconut mixture cool in the pot for an additional 10 or until the rice is soft.
In a small bowl, add the skim milk powder and xanthan gum (please measure the xanthan gum! as a little goes a long way) stir both powders to combine— this will prevent lumps from forming once added to the liquid.
When the rice in the pot with coconut mixture is soft, add your skim milk powder — make sure to add while whisking, as to not form any lumps (don’t do what I did LOL!). Whisk to incorporate!
Remove the pandan leaves. Add a generous pinch of salt.
Either transfer the coconut milk mixture to a blender, or use a hand blender to blend until smooth. Careful for any splashes as the mixture will be hot!
For a better texture, pour the custard through a sieve to get rid of any lumps of rice. Discard what remains in the sieve.
If using an ice cream maker: Cover the bowl with plastic wrap so that it is touching the surface of the custard (this is so it doesn’t form a skin/film).
Refrigerate for 6 hours or until cold.
If using Ninja Creami: Transfer the sieved custard to your respective pint containers. This recipe should make enough for almost two pints.
Freeze them for 24 hours before spinning!
To make the mung bean topping: Add 2 cups of water to a saucepan and bring it to a boil. Add your mungbeans and simmer until relatively soft.
Remove from the water and place on a tray to dry. I placed mine in a toaster oven on dehydrate mode to speed up the dry time! About 20 mins.
Once the mung beans are dry, we can fry them! Add neutral oil to a fry pan, about 1/2 inch deep. Preheat to 300 degrees
Add the mung beans to the oil and fry until they turn a golden color. Remove from the oil and place on a paper towel to dry.
If using an Ice Cream Maker: Once the custard is cold you can churn it with your prepared ice cream basin. I spun mine for 15 minutes, it should be super thick!
If using a Ninja Creami: Spin the ice cream 3 times on the Ice Cream setting. When done, it should be thick and smooth.
Transfer the ice cream to a container to store in the freezer. Or eat right away with sliced mango.
**Once stored in the freezer, to enjoy again with the same creamy texture, leave it out at room temperature for 15 minutes before eating.
Enjoy!!
