Chè Kho Trứng (Sweet Sticky Rice with Egg Yolk)
80% chuẩn vị · Vietnamese
A richer, more decadent variation of Chè Kho, incorporating egg yolks into the coconut milk mixture to create a custardy texture and a deeper flavor profile. This version is often found in certain regions or as a special treat.
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Nguyên liệu
- Glutinous rice2 cups
- Water4 cups
- Granulated sugar1.5 cups
- Coconut milk (full fat)1 can (13.5 oz)
- Egg yolks3 large
- Salt1/4 teaspoon
- Pandan leaves2-3
- Toasted sesame seeds2 tablespoons
Các bước
- 1
Rinse and soak glutinous rice for at least 4 hours or overnight. Drain well.
- 2
Cook the rice with 4 cups of water and pandan leaves until tender, about 20-25 minutes. Remove pandan leaves.
- 3
In a bowl, whisk together egg yolks, sugar, coconut milk, and salt until smooth. Ensure sugar is fully dissolved.
- 4
Temper the egg mixture: slowly ladle about 1 cup of the hot cooked rice into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
- 5
Pour the tempered egg mixture back into the pot with the remaining cooked rice. Cook over low heat, stirring constantly, for about 20-25 minutes until the mixture thickens into a rich, custardy pudding.
- 6
Spoon the Chè Kho Trứng into serving bowls. Sprinkle with toasted sesame seeds.
