Khao Tom Mat

Instructions

1. Rinse 80 g glutinous rice in several changes of cold water until it runs almost clear, then cover generously with fresh water and soak for at least 3 hours or overnight. In a separate bowl, soak 15 g black-eyed beans overnight.
2. Drain the beans, put them in a small pan with plenty of fresh water and simmer gently for 25 minutes, until tender enough to crush between finger and thumb but still whole. Drain and set aside. Drain the rice thoroughly in a sieve.
3. Pour 70 ml coconut milk into a small heavy pan with 20 g caster sugar and 0.25 tsp salt and warm over low heat, stirring until the sugar dissolves. Add the drained rice and stir almost constantly for 10-12 minutes, until the grains have swollen, turned glossy and absorbed nearly all the milk. The rice should still be underdone in the centre. Fold through the cooked beans and leave until cool enough to handle.