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

(3.00/5 - 1 vote)

A popular and really simple Thai sweets made from sticky rice topping with creamy coconut cream and black beans.


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


Step 1

In two separate bowls, soak the black beans and the sticky rice overnight. Boil the beans until done, drain and reserve for topping.

Step 2

Using a baking pan large enough to fit all the sticky rice, drain the rice and pour it into a baking pan.

Step 3

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.

Step 4

Set the pan in a steamer and steam for 30 minutes until the rice absorbs all the coconut milk and increases in volume.

Step 5

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.

Step 6

Take the pan out of the steamer and sprinkle black beans over the top of the custard.

Step 7

Let the cake cool before cutting into squares and serve.

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