Khao Tom Mat: Thai Banana Leaf Sticky Rice

Rinse the glutinous rice until water runs clear, then soak in plenty of water for at least 4 hours or overnight. Drain well.

In a small saucepan, warm coconut milk, sugar, and salt over low heat until sugar dissolves. Do not boil. Set aside.

In a large bowl, combine drained rice, cooked black beans, and half of the coconut mixture. Stir to coat evenly.

Wipe banana leaves clean with a damp cloth. Cut into 20x30 cm (8x12 inch) rectangles. Soften over an open flame or in boiling water for a few seconds to make pliable.

Place 1/4 cup rice mixture in center of a banana leaf rectangle. Fold sides over to form a tight parcel. Secure with toothpicks or twine. Repeat with remaining ingredients.

Arrange parcels in a steamer basket and steam over high heat for 30-40 minutes, until rice is cooked through and translucent.

Let parcels cool slightly before unwrapping. Drizzle with remaining coconut mixture if desired, and serve warm or at room temperature.