Instructions: Prepare the sticky rice as per detailed instructions. Dissolve salt and sugar in the coconut milk, and heat stirring to prevent lumps. When coconut milk boils, remove from heat and set 3/4 cup aside to be used when serving.

Place cooked sticky rice in a container with tightly fitting lid, and pour in remaining coconut milk. Stir vigorously, and cover, and set aside for awhile to allow coconut milk to mingle with the rice thoroughly.

When serving, spoon some of the coconut milk set aside earlier over the rice before adding toppings (see below).

Note: be sure to mix warm coconut milk with sticky rice immediately after the sticky rice is finished cooking.

Shrimp Topping: Chop shrimp and coconut together and add a little yellow food coloring. Pound pepper and coriander root in a mortar until ground and mixed thoroughly, and fry in the oil until fragrant, then add shrimp and coconut and fry until done, seasoning to taste with salt and sugar. Remove from pan and sprinkle with chopped coriander.

Custard Topping: Mix coconut milk, palm sugar and eggs, beat and steam in double boiler over vigorously boiling water for 25 to 30 minutes.

Candied Coconut Topping: Mix palm sugar with the water, heat until dissolved, add coconut and cook over low heat to a thick, syrupy consistency. Cool, then place in a lidded container scented with a fragrant candle.

Comments:
This recipe calls for various toppings. The toppings should be spooned over the prepared sweet rice.

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