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

3 servings
20 min
40 min
Very Easy
A popular and really simple Thai sweets made from sticky rice topping with creamy coconut cream and black beans.


Number of serving: 3
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


  • 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.


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