Khao tom Mad (Steamed Sticky Rice Pouches with Filling)

This steamed sticky rice pouches with filling or Thai called "Khao Tom Mad" is easy to miss in the market, this dessert is sold all bundled up in a steamed banana leaf which is ingeniously tied with "string" made of shaved bamboo. Hiding inside is some delicious Thai sweet sticky rice with a filling that includes of banana, black bean or tarot.

INGREDIENTS:

• 1 2/3 cups sweet (glutinous) rice
• 2 cups coconut cream
• 4 tbsp sugar
• pinch of salt
• 8 ounces dried black beans
• 4 small bananas halved
• 8 pieces banana leaf (if you use aluminum foil 6"x10")

PREPARATION:

• Soak the glutinous rice in water overnight, then drain.
• If you want to included the black beans soak them overnight also and boil until soft.
• Combine coconut cream, sugar and salt in a separate bowl and stir until ingreidnts absorbed.
• Put all of the drained rice in a nonstick pan on low heat, and very slowly add the coconut cream mixture while stirring with a wooden spoon.
• Keep stirring over simmering heat until the rice is tender and all of the coconut milk is absorbed.
• This may take up to one hour, be patient and make sure the coconut milk is absorbed. Let it cool.
• Put a small amount of rice on a banana leaf.
• Place a banana on top, cover with more rice and black beans
• Then fold up the leaf and tie securely.
• Repeat until all bananas are used up.
• Steam around 20 minutes.
• Take out from the heat, leave it cool.
• Than unwrap and serve.

Khao Niaow Tat

Sweet Sticky Rice with Coconut Cream and Black Beans or "Khao Niaow Tat" Thai called.

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

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 tsp Salt
• 1 cup Coconut milk
• 1 tbsp Tapioca starch

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.

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.


   

Thua Dam Kaeng Buad (Black Bean in Coconut Cream)

Thai famous Black Beans in Coconut Cream or "Thua Dam Kaeng Buad" for local Thais. Most or the time we serve with sweet sticky rice topped by black beans in coconut cream.

INGREDIENTS:

• 1 cup black beans
  
• 2.5 cups coconut milk
  
• 1 cup palm sugar
  
• 1/4 tsp salt
  

REPARATION:

• Soak the beans for 3 hours (or leave them soaking overnight).
• Boil them in the water in which they were soaked, and when they are tender, remove from the heat and drain off the water.
  
• Mix the coconut milk with the salt and sugar until the salt and sugar has dissolved.
• Then, bring to a boil, filter through cheesecloth, and then return to the heat.
  
• Add the beans, and when the coconut cream has returned to a good boil, remove from the heat and the bananas are pale red, then remove from the heat Arrange on a plate.
• Serve warm.
  

Tip : The slaked lime water will give the firm texture to the bananas, however it can be omitted in case of unavailability.