Khao Niao Dam (Black Sticky Rice With Taro In Coconut Milk)

This is one of our favorite dessert in Thai Town restaurant. I was trying to replicate the Thai black sticky rice with taro in coconut milk at home. Its a very rich, nutty and earthy flavor and the coconut milk do more to accentuate the natural flavor of the rice.
Ingredients:
1½ cup black sticky rice
300g  cooked-boiled or steamed taro, cut into squares
1 cup asian brown sugar (muscovado)
100g  block winter gourd sugar
1 tsp pandan extract
600-700ml water
pinch of salt
1 cup coconut milk or coconut cream
Preparation:

1. Place the rice in a bowl, pour in water  with at least 2-3 inches and allow to soak 3-5 hours or overnight.

2. When ready to cook, drain the rice, rinse and scoop through your fingers for a few times to clean it then sieve or drain.  Place the rice in copper pan or any available deep pan with 600-700ml water or just enough to barely cover the rice grains.

3. Cover with lid, bring to a boil and simmer over medium heat for about 35 minutes or until the rice is cooked and nearly all the liquid has been absorbed. The rice should be very moist and will leave the top layer of grains intact, retaining a chewy texture which pops in your mouth like nuts. By the way stirring the rice frequently as it reaches the boiling point to prevent sticking and burning. 

4. When the rice is cooked, add the pandan extract, sugar and block winter gourd sugar, gently stir until the sweet  ingredients has dissolved. For optional;  Add or adjust sugar to sweeten to your liking.

5. Add the prepare taro squares into the pan and sprinkle of a little bit salt to brings out the flavor.

6. Stir well and blend the taro and sauce to allow the flavorings to be absorbed.

7. When ready to serve, divide the rice mixture into individual serving bowls and drizzle the coconut milk over each serving. Serve hot or cold!