| 1 |
Bring 2 cups of water just to a boil in a pot over
medium heat. Reduce the heat to low, add the azuki beans and 1/4 cup
sugar. Cover and simmer until the beans are cooked through, about 3
hours. Remove from the heat and allow to cool. |
| 2 |
Meanwhile, bring the coconut milk to a boil in a pot
over high heat. Reduce the heat to low, add the remaining sugar, the
salt, and stir until the sugar is completely dissolved. Remove from
the heat and add the warm sticky rice. Cover and allow the rice to
soak up most of the coconut milk. Divide the rice among 4 dessert
plates and place about 2 tablespoons cooked azuki beans on each
serving. |
| 3 |
VARIATION: Substitute 3/4 cup skinless split mung
beans (soaked for 2 hours and drained) for the red azuki beans. In
step 1, cook the mung beans with 2 cups water until the water is
absorbed, about 20 minutes. |
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