Khao Niao Dam

Black glutinous rice cooked with coconut milk and palm sugar into a rich purple pudding served warm.

Ingredients

• 500g firm tofu
• 2 cups glutinous rice
• 2 tsp sliced lemongrass
• 1/2 tsp white pepper
• 1/4 cup coconut oil
• 2 snake beans, chopped
• a handful of fresh cilantro, chopped
• roasted peanuts, for serving
• 1 cup coconut milk
• 2 tsp red curry paste
• a generous handful of baby corn
• a drizzle of lime wedges

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with coconut oil.

2. 2

   In a large bowl, whisk together the rice noodles and dried shrimp until evenly combined.

3. 3

   In a separate bowl, blend the fish sauce with the tamarind water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 40 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with mint or a dusting of coconut cream.

8. 8

   Slice or portion into servings and serve.

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