Kao Neow Tua Dam Kluy (Black Bean and Sticky Rice with Bananas) | PCC Natural Markets

Kao Neow Tua Dam Kluy (Black Bean and Sticky Rice with Bananas)

Yield: 24 (2-inch square) pieces

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Brush a 9- by 13-inch pan (or two pie pans) with cooking oil to prevent sticking; set aside.

In a pot, bring rice and water to boil for 3 minutes. Cover and cook on low heat for 8 minutes or until all water is evaporated. Turn the heat off and let sit, covered, for 8 more minutes.

In another 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 rice pudding in the prepared pan, pressing down until the surface is even and smooth. Lay sliced bananas over the top to cover the whole surface and pour Whipped Coconut Cream over them. Let cool for 15 minutes. The Whipped Coconut Cream will set like whipped cream. Cut and serve.

Recipe by Pranee Halvorsen, PCC Cooks instructor

More about: bananas, black beans, coconut, dessert, rice

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login