Thai coconut ice cream, served street style in a bun with sticky rice
Pailin's Kitchen · ♥ 5.4K likes · 222K views · 8 min video
Read about ice cream and gelato in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- palm sugar
- coconut milk
- coconut water
- salt
- pandan leaves
On the stovetop combine palm sugar, coconut milk, a little coconut water and a little salt; add pandan leaves if using.
Building the mix: palm sugar, coconut milk, coconut water, salt
Without pandan, heat until the sugar dissolves and turn off the heat. With pandan, bring to a simmer so the pandan can infuse, then turn off.
Taste and adjust sweetness, remembering the hot mixture tastes sweeter than it will cold.
Tasting hot and chilling
Remove the pandan leaves, pour into the ice cream machine and churn according to the machine's instructions.
Churning in the machine
- coconut milk
- sugar
- salt
- sticky rice
For the sticky rice, cook coconut milk, sugar and salt until the sugar dissolves; pour the syrup over freshly steamed sticky rice, stir, and rest 40 minutes, stirring halfway.
Serve straight from the machine as soft serve, or freeze at least another couple of hours in a pre-frozen wide, flat container for a firmer ice cream.
Soft serve or frozen firm
- hot dog buns
Trim the hot dog buns top and bottom and remove some of the inside; fill with sweet coconut sticky rice.
Serving it in a bun, street style