- 1 1/2 cup of sticky rice
- 2 cups coconut milk
- 4 tablespoons of sugar
- a pinch of salt
- 4 ripe bananas cut in half and sliced
- banana leaves or aluminum
- 1/4 cup of black beans
Soak rice in water overnight then drain.
Soak black beans overnight, drain and boil until soft, about 15 minutes.
Mix cream of coconut, sugar and salt in a bowl.
Cook the drained rice in a saucepan over low heat. Slowly add the mixture of coconut milk, stirring with a wooden spoon, until the coconut milk is completely absorbed. This will take about 45 minutes to 50 minutes. Make sure the rice has absorbed all the coconut milk, then let it cool.
Spread 1 cm thick sticky rice on a rectangular piece of banana leaf or aluminum foil (about 12 cm x 9 cm), place a piece of banana and cover again with rice, then lightly push some black beans in rice.
Fold the paper, then tie securely with twine, repeat the process until all packages are ready for steaming.
Place in a steamer and cook for 15 minutes, then cool.