Submitted by: Kate from Milwaukee, WI
Yield: 1 8x8 pan
Soak the black beans overnight in warm water to cover. Also cover the sticky rice with water and soak overnight.
The next day, drain the black beans then cover them with fresh water and simmer for 1 hour. Drain and set aside. Drain the rice and place it in a square pan 8x8x2.
Combine the coconut, milk, salt, and sugar together, stir to dissolve, and pour over the rice in the pan. Place the pan of rice in a steamer, cover and steam for 30 minutes, or until soft throughout.
While the rice is cooking, thoroughly combine all the ingredients for the topping sauce. Pour the sauce over the steamed sticky rice. Then cover the steamer and continue steaming on high heat for 5 minutes.
Uncover the steamer and sprinkle the cooked drained black beans on the surface. Cover the steamer and continue steaming for another 5 minutes.
Allow the sticky rice to cool and then cut into squares before serving.
Now this is how I changed the recipe. I didn't use the beans. Before you soak the sticky rice, you should rinse the rice with water in a fine strainer until the water runs clear or almost clear. I soaked the rice about 12 hours. For the steamer, I put water in a large roasting pan, larger than the 8x8 pan and put the 8x8 pan in it to create a steamer. To keep the 8x8 pan
off the bottom of the large pan I put pie weights in the bottom of the large pan to raise the 8x8 pan up to allow good steaming. Then, I covered the large pan with heavy duty foil. I covered the top with aluminum foil, domed on top and tight
around the edges.
I toasted some sweetened coconut in a dry fry pan to garnish the top and served with mango and pineapple chunks.
For vegan Khao Neow Tad, make sure the sugar you choose is vegan. Some white sugar is processed with bone char; look for beet sugar or evaporated cane juice.