Khao Niew Tua Dum (black beans with sticky rice) with recipe
Today a Thai dessert that is usually eaten for breakfast in Vietnam: Black beans with sticky rice (ข้าวเหนียวถั่วดำ).
Khao Niew Tua Dum, black bean sticky rice is a Thai dessert made from, how could it be otherwise, sticky rice, black beans and coconut milk. It is available all year round, unlike seasonal desserts such as mango sticky rice and durian sticky rice. Other ingredients can be added to vary, such as colorful rice or white and black glutinous rice. This dessert is served warm. In Thailand, Khao Niew Tua Dum is a street food dish.
Of course you can make it yourself. For this you need: glutinous rice, black beans, sugar, salt and palm sugar.
This dish is special because of its unique composition and preparation method. Khao niew dum is made from unhusked sticky rice, resulting in a slightly crispier mouthfeel compared to the softer and sweeter white sticky rice. This black variety of sticky rice is popular in modern Thai haute cuisine for its neutral and refined taste, as well as its health benefits, including anthocyanins that may help prevent cardiovascular disease, diabetes and obesity.
Khao Niew Tua Dum is often prepared with a mixture of black and white sticky rice, which are soaked together for at least four hours. Cooking the rice is ideally done in a traditional Thai bamboo steam basket, known as a 'huad'. This method of steaming is not only authentic but also ensures perfect texture of the rice and adds a natural bamboo aroma.
Once cooked, the rice is often topped with toasted sesame seeds and sweet coconut flakes, which add a subtle crunch and emphasize the nutty flavor of the rice. This simple yet flavorful dish is versatile and can be customized with different toppings such as pudding, mango, Thai custard, rambutan syrup, coconut cream, a mixture of black beans and coconut cream, or fresh fruit.
The black beans should be soft with no damaged skin and should be soaked overnight. The glutinous rice should be soaked between 4 hours and overnight.
Preparation
Steam glutinous rice for 25-30 minutes. Simmer the coconut milk in the saucepan over low heat and add ¼ cup sugar and ¼ teaspoon salt. Stir until sugar and salt are dissolved and remove from heat. Add the rice in cooked coconut milk, stir the mixture and cover for 30 minutes. Add a cup of coconut milk and 2 cups of water in a saucepan over medium heat, then add the palm sugar and ¼ teaspoon of salt, stirring until dissolved. Add the black beans and bring to the boil in the coconut sauce. Reduce the heat and simmer until the sauce darkens. Remove from heat.
Serve the coconut milk and black bean mixture with the sticky rice and enjoy!