Sweet
Sticky Rice with Coconut Cream and Black Beans
(KHAO NIAO TAT)
INGREDIENTS :
Dried black beans,
soaked in water
overnight,
then boiled until
tender and drained
3
oz.
Sticky rice
2
cups
Coconut milk
1
cup
Salt
1
pinch
Sugar
1/3
cup
CREAM TOPPING :
Sugar
1/2
cup
Salt
1/2
tsp.
Coconut milk
1
cup
Tapioca starch
1
tbsp.
(6 servings)
1. In two separate bowls, soak the black beans and the sticky
rice overnight.
2. Boil the beans until done, drain and reserve for topping.
3. Using a baking pan large enough to fit all the sticky rice,
drain the rice and pour it
into a baking pan.
4. In a bowl,
mix together 1 cup of coconut milk, sugar and salt, making sure
that all the sugar is dissolved. Pour this mixture into the
pan containing the sticky rice.
5. Set the pan
in a steamer and steam for 30 minutes until the rice absorbs all the
coconut milk and increases in volume.
6. Combine the
ingredients for the cream topping in a bowl and pour this sauce over
the
top of the cooked rice in the pan and return the pan to the steamer
and continue to steam
for 5 to 8 minutes or until the topping sets like custard.
7. Take the pan
out of the steamer and sprinkle black beans over the top of the custard.
8. Let the cake
cool before cutting into squares and serve.
Tips…
Sticky rice is available in all Asian grocery stores. It differs
from regular jasmin rice
because when it
is cooked it has a characteristic of sticking together and the
grain is
shorter and harder than regular rice, hence the overnight soaking.
