Kao Neow Tua Dam Kluy
Black bean and sticky rice with bananas and coconut cream
Yield: Makes 24 pieces (2 by 2 inches)
Brush a 9- by 13-inch pan (or two pie pans) with cooking oil to prevent sticking; set aside.
In a medium pot, bring sushi rice and water to boil for 3 minutes. Cover and cook on low for 8 minutes or until all water is evaporated. Turn heat off and let sit, covered, for 8 more minutes.
In another medium pot, bring coconut milk, sugar and salt to a gentle boil over medium heat, stirring until sugar and salt are melted. Pour the warm sushi rice and black beans into the coconut mixture and stir until the coconut mixture is absorbed by the rice.
Put the rice pudding in a prepared pan, pressing down until the surface is even and smooth. Lay sliced bananas over the top to cover the whole surface and pour the Whipped Coconut Cream over them. Let cool for 15 minutes. The Whipped Coconut Cream will set like whipped cream. Cut and serve.
Recipe by, PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2013.