Thai · Dessert
Sticky Rice Coconut Bars
A Thai-inspired brownie-format bar built from sweetened sticky rice and coconut milk baked into a dense, chewy custard-like square, finished with a thickened coconut cream topping and toasted coconut. It borrows the soul of khao niew mun and mango sticky rice but reshapes it into a sliceable bar format with a tender, pudding-like crumb rather than loose grains.
$0
25 minsPrep
30 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
193Calories
3.3gProtein
11.4gFat
20.9gCarbs
9.4gSugar
1.7gFiber
217mgSodium
41mgChol
9.4gSat Fat
121mgPotassium
12mgCalcium
0.8mgIron
0.1mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Soak 30g uncooked sticky rice in water for 2 hours, then steam until tender and sticky, yielding about 55g cooked rice; cool slightly.
2
Line a 10x10cm tin with parchment leaving overhang on two sides.
3
In a bowl whisk the coconut milk, sugar, beaten egg, rice flour and salt until smooth with no lumps.
4
Fold in the cooked sticky rice and 12g toasted desiccated coconut until evenly coated in the batter.
5
Pour the mixture into the prepared tin, spreading it level with the back of a spoon.
6
Bake at 170°C (340°F) for 28-32 minutes until the top is golden and just set with a slight wobble in the centre.
7
Cool completely in the tin on a wire rack for at least 20 minutes before lifting out.
8
Warm the coconut cream gently until it thickens slightly, then spread over the cooled bar and scatter with the remaining toasted desiccated coconut.
9
Chill for 10 minutes to firm the topping, then slice into 1 square and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g cooked and cooled glutinous rice cooked
- 1 oz28g coconut milk
- 0.6 oz16g sugar white
- 1/21/2 eggs, beaten (22g)
- 0.4 oz10g rice flour
- 0.4 oz12g toasted coconut desiccated
- 0 oz1g salt
- 0.4 oz10g warmed and thickened slightly coconut cream
- 0.1 oz4g toasted, for topping coconut desiccated
