Destination
Koh Samui
The story
Khao niao piak khaophot ("wet sticky rice with sweet corn") is Bangkok's morning warm-porridge sweet: sticky rice cooked in coconut milk instead of steamed, resulting in a warm rice pudding-like porridge, mixed with fresh sweet corn kernels for texture and sweetness, and finished with palm sugar, salt and a knot of pandan. Served warm in small bowls with a drizzle of thick coconut cream and a scatter of toasted sesame or roasted mung beans. Sold at Bangkok morning-market stalls and Thai-Chinese porridge counters — a specifically warm, wet, dessert-porridge that's different from the classical steamed-and-dressed khao niew mamuang.
Method
In a heavy pot, combine drained sticky rice, coconut milk, water and pandan. Bring to a gentle simmer and cook 25 minutes over low heat, stirring occasionally, until rice is soft and porridge-like.
Stir in palm sugar and salt. Simmer 5 minutes more until dissolved.
Add corn kernels. Simmer 5 minutes until just cooked. Off the heat.
Whisk 150ml thick coconut cream, rice flour and salt in a small pan. Cook 60 seconds until slightly thickened.
Ladle warm rice into small bowls. Drizzle with coconut cream topping. Scatter with sesame and mung beans. Serve warm.
If the porridge is too thick, add a splash of coconut milk. If too thin, simmer a few more minutes.
This dessert is served warm to room temperature — not cold. Reheat if it cools too much.
Holds in the fridge 2 days. Reheat gently on the stove with a splash of coconut milk.
Tips
- Fresh corn. Frozen works but fresh has better crunch.
- Wet cook, not steamed. This is porridge-style — completely different from steamed sticky rice.
- Serve warm. Chilled loses the classical warm-comfort feel.
- Adjust sugar to taste. Palm sugar depth is the flavour marker.
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