AuthorBiteSizedThai sticky rice with a bit of extra oomph!
Drain red beans from overnight soak. Transfer to a medium size saucepan over medium-low heat. Top up with enough fresh water to cover red beans.
Reduce heat to low and simmer for an hour or until the beans are fully tender but not mushy. Top up with a little water when necessary.
When most of the water have evaporated turn off the heat and mix in the sugar. Stir until the sugar has fully dissolved. Afterwards turn on the heat again and let the beans finish cooking while being glazed by the sugary syrup. When done remove and set aside to cool.
Poar the soaked sticky rice and water in a pot over medium heat. Let the sticky rice cook until it softens. Remove and set aside.
In another saucepan over medium heat combine coconut milk, sugar, salt and pandan leaf. Bring to a boil. Transfer 2/3 of the coconut sauce into a bowl. Set this aside. Let the other half continue to simmer then add the cornstarch slurry. When the sauce has thickened remove from the heat and set it aside.
In a mixing bowl plate the sticky rice and sweetened red beans. Drizzle the unthickened coconut sauce all over and mix well until everything is flavored with the coconut sauce. Let the red bean-sticky rice mixture fully absorb the coconut sauce. Serve with the sweetened langka and garnish the dessert with toasted sesame seeds.
Ingredients
Directions
Drain red beans from overnight soak. Transfer to a medium size saucepan over medium-low heat. Top up with enough fresh water to cover red beans.
Reduce heat to low and simmer for an hour or until the beans are fully tender but not mushy. Top up with a little water when necessary.
When most of the water have evaporated turn off the heat and mix in the sugar. Stir until the sugar has fully dissolved. Afterwards turn on the heat again and let the beans finish cooking while being glazed by the sugary syrup. When done remove and set aside to cool.
Poar the soaked sticky rice and water in a pot over medium heat. Let the sticky rice cook until it softens. Remove and set aside.
In another saucepan over medium heat combine coconut milk, sugar, salt and pandan leaf. Bring to a boil. Transfer 2/3 of the coconut sauce into a bowl. Set this aside. Let the other half continue to simmer then add the cornstarch slurry. When the sauce has thickened remove from the heat and set it aside.
In a mixing bowl plate the sticky rice and sweetened red beans. Drizzle the unthickened coconut sauce all over and mix well until everything is flavored with the coconut sauce. Let the red bean-sticky rice mixture fully absorb the coconut sauce. Serve with the sweetened langka and garnish the dessert with toasted sesame seeds.
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