Khao Niew Dum Sangkaya (Black Rice Pudding With Coconut Custard)
This was offered at the breakfast buffet @ the 'S Park Design Hotel' in Vientiane and I took one without really knowing what it was.
Was thrilled to bits when I unwrapped the parcel and found a gleaming purplish "gem" hidden inside with a sliver of greenish-creamy looking topping. I love the nutty sweet and creamy aroma that hit my nose and fell in love, heads over heels for the moreish taste of nutty hay-like black glutinous rice softened with the luscious creaminess of the coconut custard.
I read that the banana leaves used for wrapping must be young leaves to impart a desirable greenish hue (old leaves impart a yellowish tinge that would not be acceptable). The leaves themselves did impart a welcoming fragrant leafy aroma to the pudding as well.
I went back for several more.
Afternote: There is a similar Thai version just across the border it seems.
Disclaimer: Photographs are taken with the camera of the mobile phone.
Khao Niew Dum Sangkaya (Black Rice Pudding With Coconut Custard)
This was offered at the breakfast buffet @ the 'S Park Design Hotel' in Vientiane and I took one without really knowing what it was.
Was thrilled to bits when I unwrapped the parcel and found a gleaming purplish "gem" hidden inside with a sliver of greenish-creamy looking topping. I love the nutty sweet and creamy aroma that hit my nose and fell in love, heads over heels for the moreish taste of nutty hay-like black glutinous rice softened with the luscious creaminess of the coconut custard.
I read that the banana leaves used for wrapping must be young leaves to impart a desirable greenish hue (old leaves impart a yellowish tinge that would not be acceptable). The leaves themselves did impart a welcoming fragrant leafy aroma to the pudding as well.
I went back for several more.
Afternote: There is a similar Thai version just across the border it seems.
Disclaimer: Photographs are taken with the camera of the mobile phone.