Khao Lam

Method

1. The night before, rinse 100 g of glutinous rice until the water runs clear, then cover it with cold water by 5 cm and leave to soak at room temperature for at least 8 hours. In a second bowl, soak 30 g of dried black beans in plenty of cold water for the same time.
2. Drain the beans, put them in a small saucepan with fresh water to cover by 3 cm and bring to the boil. Lower to a bare simmer and cook uncovered for 35 minutes, until a bean crushes easily between the fingers but the skins are still whole. Drain and cool. Tip the rice into a sieve and let it drain for 10 minutes, shaking off all free water.
3. In a small pan over low heat, warm 130 ml of coconut milk with 25 g of palm sugar, 0.5 tsp of salt and 1 knotted pandan leaf, stirring until the sugar dissolves. Do not let it boil or the milk will split. Lift out the pandan leaf and keep the milk warm; it should taste sweet with a clear salty edge.