Burmese Sticky Rice with Black Beans (Kauk Hnyin Paung)

Ingredients

• 2 cups Sticky Rice (Sweet Rice)
• 0.5 cup Black Beans
• 1.5 cups Coconut Milk
• 0.5 cup Sugar
• 0.5 tsp Salt

Instructions

1. 1Rinse the 2 cups of sticky rice and the 0.5 cup of black beans separately under cold running water until the water runs clear. Place the rinsed 2 cups of sticky rice in a large bowl, cover it with at least 4 cups of cold water, and let it soak for a minimum of 4 hours or overnight. Place the rinsed 0.5 cup of black beans in a separate bowl, cover with at least 2 cups of cold water, and let them soak overnight.
2. 2After the soaking period, thoroughly drain the 2 cups of sticky rice and the 0.5 cup of black beans. Transfer both the drained sticky rice and black beans into a large mixing bowl.
3. 3In a separate medium-sized bowl, combine the 1.5 cups of coconut milk, the 0.5 cup of sugar, and the 0.5 tsp of salt. Stir vigorously with a whisk or spoon until the 0.5 cup of sugar is completely dissolved.
4. 4Pour the entire coconut milk mixture over the sticky rice and black beans in the large mixing bowl. Stir thoroughly with a spoon to ensure all the rice and beans are evenly coated.
5. 5Prepare a steamer by lining its basket with banana leaves or parchment paper to prevent sticking, ensuring the lining covers the bottom and extends up the sides. Fill the bottom pot of the steamer with water, making sure the water level does not touch the steamer basket, and bring it to a rolling boil over medium-high heat (approximately 200-212°F / 93-100°C).
6. 6Carefully transfer the entire rice and bean mixture from the mixing bowl into the prepared steamer basket, spreading it into an even layer. Place the steamer basket over the boiling water, cover tightly with a lid, and steam for 40 to 45 minutes, periodically checking the water level in the steamer and adding more boiling water if needed. The rice is done when it is translucent, cooked through, and has a sticky, chewy texture.
7. 7Once cooked, carefully remove the steamer basket from the heat. Let the sticky rice cool slightly in the steamer for 10-15 minutes before serving; this allows it to set and become easier to handle. Serve warm or at room temperature.

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