Yield: 4 Servings
|1 cup||Black glutinous rice|
|1 cup||Freshly grated coconut|
|2 tablespoons||Sesame seeds|
|4 tablespoons||Palm sugar or dark brown sugar|
Wash rice well and soak in cold water overnight. Drain the rice and place in a perforated steamer.
While the rice steams, grate the coconut and toast the sesame seeds.
Toast the seeds in a dry frying pan over medium heat, stirring or shaking the pan to brown the seeds evenly. As soon as they are deep golden brown, turn them onto a plate. Bruise lightly together with the sea salt. Serve the rice warm or at room temperature, with sesame seeds, coconut and palm sugar.
Source: Charmain Solomon's Thai Cookbook Recipe courtesy of: Art Barron, 03 Feb 93 05:33:12