ข้าวเหนียวเปียกถั่วดำ

ข้าวเหนียวเปียกถั่วดำ — Sticky Coconut Rice with Sweet Black Beans

Introduction — ข้าวเหนียวเปียกถั่วดำ

ข้าวเหนียวเปียกถั่วดำ is a comforting Thai dessert that pairs creamy coconut sticky rice with sweet, tender black beans. This simple, traditional sweet is perfect for beginners and home cooks who want an authentic taste of Thailand with easy-to-follow steps. In this recipe you’ll learn how to make both the coconut-infused sticky rice and the flavorful ถั่วดำ (black mung beans or black gram) topping.

Ingredients for ข้าวเหนียวเปียกถั่วดำ

• 1 cup glutinous (sticky) rice, rinsed and soaked 4 hours
• 1 1/4 cups water for steaming (or as needed for your steamer)
• 1 cup coconut milk (full fat)
• 2 tablespoons palm sugar (or brown sugar)
• 1/4 teaspoon sea salt
• 1/2 cup dried black mung beans or black gram (ถั่วดำ), rinsed and soaked 6–8 hours or overnight
• 3 cups water for cooking beans
• 3–4 tablespoons sugar (adjust to taste) for the beans
• 1/4 cup coconut milk (extra) to finish the beans
• Pandan leaf (optional, tied) or 1/2 teaspoon vanilla for extra aroma
• Toasted sesame seeds or toasted mung beans for garnish (optional)

Instructions: How to make ข้าวเหนียวเปียกถั่วดำ

1. Soak the rice and beans: Rinse the glutinous rice until the water runs clear, then soak for at least 4 hours. Rinse and soak the dried black mung beans for 6–8 hours or overnight to reduce cooking time.
2. Steam the sticky rice: Drain the soaked rice and place it in a steamer basket lined with cheesecloth or a clean kitchen towel. Steam over boiling water for 20–25 minutes, or until the grains are tender and slightly translucent. Fluff gently with a fork.
3. Make the coconut sauce for rice: While the rice steams, gently heat 1 cup coconut milk with 2 tablespoons palm sugar and 1/4 teaspoon salt in a small saucepan over low heat. Stir until the sugar dissolves but do not boil. Remove from heat.
4. Combine rice and coconut: Transfer the hot steamed rice to a bowl. Pour the warm coconut sauce over the rice and mix gently, ensuring the rice is evenly coated. Cover and let it rest 10–15 minutes so the rice absorbs the coconut flavor.
5. Cook the black beans (ถั่วดำ): Drain soaked beans. In a medium pot, add 3 cups water and the beans. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 30–45 minutes, stirring occasionally, until beans are tender but not mushy. Add more water if needed during cooking.
6. Sweeten the beans: When beans are tender, add 3–4 tablespoons sugar (adjust to taste) and a pinch of salt. Stir and simmer 5–10 minutes so the sugar dissolves. Finish with 1/4 cup coconut milk and a pandan leaf or vanilla for aroma; simmer for another 2–3 minutes. Remove pandan leaf before serving.
7. Assemble and serve: Spoon a portion of ข้าวเหนียวเปียก (coconut sticky rice) into a small bowl or plate. Top with a generous scoop of sweetened ถั่วดำ. Drizzle a little extra coconut milk over the top if desired and garnish with toasted sesame seeds or toasted mung beans.
8. Serve warm or at room temperature: This dessert is best enjoyed warm, but can also be served chilled based on preference.

Cooking Tips for ข้าวเหนียวเปียกถั่วดำ

Follow these tips to make the best ข้าวเหนียวเปียกถั่วดำ every time:

• Soaking matters: Soak both the rice and beans — it shortens cooking time and improves texture.
• Don’t boil coconut milk: Heat gently and avoid boiling to prevent curdling. Warm it enough to dissolve sugar.
• Check bean doneness: Beans should be tender but hold their shape; overcooked beans can become too soft for a pleasing texture.
• Pandan leaf or vanilla: Adding pandan while simmering gives an authentic aromatic note; vanilla works as a simple substitute.
• Sweetness level: Adjust sugar for both the rice sauce and the beans to suit your taste. Thai desserts are often less sweet than Western sweets.
• Use canned coconut milk: For convenience, use canned full-fat coconut milk for creaminess. Shake or stir the can before measuring.
• Make ahead: You can prepare beans ahead and store in the refrigerator for up to 3 days. Reheat gently before serving.

Nutritional Information for ข้าวเหนียวเปียกถั่วดำ (approximate)

Estimated per serving (recipe makes about 4 servings):

• Calories: 450–480 kcal
• Carbohydrates: 70–85 g
• Fat: 14–20 g (mainly from coconut milk)
• Protein: 6–9 g
• Fiber: 4–7 g
• Sugars: 15–25 g (depends on added sugar)

Note: These values are rough estimates and can vary based on portion size, type of coconut milk, and amount of sugar used. For precise nutrition, use a recipe calculator with your exact brands and measurements.

Conclusion — Enjoy ข้าวเหนียวเปียกถั่วดำ

ข้าวเหนียวเปียกถั่วดำ is a lovely, approachable Thai dessert that combines creamy coconut sticky rice with sweet black beans for a comforting treat. With simple ingredients and beginner-friendly steps, you can make this at home to enjoy warm or share with friends. Try it once and you’ll find it’s an easy, satisfying way to bring Thai flavors into your kitchen.