Easy Thai sweet coconut sticky rice tinted a natural golden yellow with turmeric water and steamed with pandan. Serve with sweet shrimp topping or fresh mango.

Prep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesServings: 6 servingsDifficulty: Easy

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Here is the sweet coconut sticky rice you have been waiting for. In this version the glutinous rice is soaked in turmeric water, giving it a beautiful, completely natural yellow color. It pairs wonderfully with a savory-sweet shrimp topping, or simply with fresh fruit.

Ingredients

  • 1 cup white glutinous (sticky) rice
  • 1/2 teaspoon crushed alum (optional; it keeps the grains firm and separate)
  • Water mixed with turmeric powder, enough to cover the rice for soaking
  • About 5 pandan leaves, tied in a knot
  • 3/4 cup freshly pressed coconut milk
  • 1/4 cup turmeric water (for the coconut sauce)
  • 3/4 cup sugar
  • 1 teaspoon salt

Instructions

  1. Rinse the sticky rice well. Add the alum and enough turmeric water to cover, stir to combine and soak for at least 3 hours.
  2. Rinse the soaked rice again, drain and set aside for a few minutes.
  3. Spread the rice in a steamer, add the pandan leaves and set it over boiling water. Steam for about 20 minutes, until the rice is cooked through.
  4. Meanwhile, combine the coconut milk, turmeric water, sugar and salt in a saucepan and warm gently, stirring until the sugar dissolves. Remove from the heat.
  5. Pour the warm coconut mixture over the hot steamed rice, stir until well combined, cover and let it rest for 30 minutes so the rice absorbs the sauce.

Tips

  • Use fresh turmeric juice instead of powder for an even brighter color.
  • Serve with Thai sweet shrimp floss, or with ripe mango for a classic dessert.
ThaiSticky RiceCoconutTurmericDessert

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