Imagine a cross between sticky rice and brown rice, this is what the texture of black sticky rice is like. It's chewy but is not mussy fully of body in every bite.

-1 1/2 cup black sticky rice
-1/2 cup mung beans (peeled and split)
-1/2 cup sugar
-grated coconut (as much as you like)
-4 tbs sesame seeds
-1/2 tsp salt
-1 tbs sugar

What to Do:
Rinse rice and soak in water overnight. Do the same with the mung beans. Next morning, cook rice in a rice cooker as you would cook normal rice. While rice is cooking, steam the mung beans (or boil) until tender. Mash the beans and add sugar, stir fry over medium heat until thickened. Toast the sesame seeds and mix with salt and 1 tbs sugar. Serve rice as a snack with the mung bean paste, grated coconut and toasted sesame seeds.

Comments (3)

On 4:44 AM , Rosa's Yummy Yums said...

That sounds interesting! As a matter of fact, I'll have to try this recipe very soon as I have some split mung beans that need to be used...

On 7:02 AM , Anonymous said...

The mung bean paste looks very smooth and moist. Did you add any liquid to it(i.e. coconut milk)?

On 1:48 AM , hoangtam/tt said...

no...there is no coconut milk in the beans....if I did use coconut milk then I would have listed it in the recipe.