Sweet Sticky Black Rice with Coconut and Red Bean

By
Susan_Kirk
– March 3, 2011Posted in: Food, Recipes
Sweet sticky black rice with black bean

Sweet sticky black rice with black bean

This makes a nice dessert or better still breakfast.  Most Vietnamese meals are gluten free, an added bonus for those with gluten intolerance or Coeliac D.

Serves 4

Ingredients:
1 cup dried red azuki beans
1 cup black sticky rice
1 125 ml can coconut cream
50 g caster sugar
2 tbs chopped salted peanuts

Method:
Soak the rice and beans overnight and then drain.
Over a wok or large saucepan filled halfway with water place a large bamboo steamer lined with baking paper
Put the drained rice and beans on top of the baking paper and spread the mixture out evenly.
Steam for 20 minutes then turn onto another layer of baking paper and put back into the steamer to steam the other side until it is cooked.  All up cooking should take at least 40 minutes sometimes longer.
Place the hot rice and bean mixture into a bowl and add the sugar
Serve in bowls topped with peanuts and cream.

Recipe adapted from Vietnamese Favorites by Wendy Hutton

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About Susan_Kirk

Susan Kirk is a nationally published science writer, with a degree in journalism. She writes extensively for Rural Press publications including Good Fruit and Vegetables and Australian Horticulture. She has TAFE qualifications in horticulture which leads to her interests in crop and horticultural science, with its spinoff to food, organic vs GM. She is a member of the Media Alliance, Queensland Writers Centre, Horticulture Media Association and the Australian Science Communicators. She writes from Kureelpa on the Sunshine Coast hinterland (Australia).