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1. 1 bunch of ripe Namwa bananas
2. Kasalong RD6 Sticky rice 500 grams
3. Coconut milk 400 grams
4. 50 grams of black beans
5. 175 grams of granulated sugar
6. 9 grams (1 2/3 teaspoon) salt
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1. Banana leaf
2. Hammering bamboo
3. Steamed soup
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1. Soak black beans in water. Then leave it overnight, then boil it in boiling water. Until it is soft, this will take 20 minutes.
2. Soak glutinous rice in water for about 3 hours, then drain the water. Then pour it into the pan.
3. Add coconut milk and salt. Turn on medium heat. Stir-fry the sticky rice until it softens and the coconut milk dries up. Let the sticky rice be coated all over.
4. When the coconut milk has reduced until it is completely coated with sticky rice. Put in the sugar. Stir until the sugar is dissolved. Once it’s mixed well, turn off the heat and leave it to cool down.
5. Start wrapping the rice porridge. Prepare a sheet of banana leaves to support in the manner of turning an acute angle towards oneself. Scoop out a little black beans and place them on top. Followed by sticky rice Banana slices cut in half and top up with sticky rice again. Wrap the sticky rice tightly with the banana leaf. When finished, fold the two ends together. Then tie it neatly with bamboo nails.
6. Take the rice porridge and steam it with boiling water. It takes about 1 hour to 1 hour and a half to finish.
Thank you Khun Jaew for this recipe.
