Sweet sticky rice with coconut cream and black beans (khao niaow tat)

Ingredients

• 3 oz Dried black beans, (soaked in water overnight, then boiled until tender and drained.)
• 2 cups Sticky rice
• 1 cups Coconut milk
• 1 pinch Salt
• 1/3 cup Sugar

CREAM TOPPING :

• ½ cup Sugar
• ½ teaspoon Salt
• 1 cup Coconut milk
• 1 tablespoon Tapioca starch

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Preparation

• In two separate bowls, soak the black beans and the sticky rice overnight. Boil the beans until done, drain and reserve for topping.
• Using a baking pan large enough to fit all the sticky rice, drain the rice and pour it into a baking pan.
• 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.
• Set the pan in a steamer and steam for 30 minutes until the rice absorbs all the coconut milk and increases in volume.
• 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.
• Take the pan out of the steamer and sprinkle black beans over the top of the custard.
• Let the cake cool before cutting into squares and serve.