Kao Thom

Rinse the sticky rice under cold running water until the water runs clear, then soak in water for at least 15 minutes to soften the grains.

Drain the soaked sticky rice thoroughly and place in a steamer pot or rice cooker, add enough water to just cover the rice, and steam until fully cooked and tender.

While the rice steams, peel the bananas and cut them into 2-3 inch diagonal slices or chunks for even cooking.

In a large pot, combine the coconut cream and sugar over medium heat, stirring until the sugar dissolves completely and the mixture is smooth and well blended.

Add the black beans to the coconut-sugar mixture and simmer gently for 5 minutes to soften and allow flavors to meld.

Add the banana pieces to the pot and continue simmering until the bananas are tender but still hold their shape, about 8-10 minutes.

Transfer the cooked sticky rice to a large mixing bowl and fold in the warm coconut, sugar, black bean, and banana mixture gently until well combined.

If using banana leaves for serving, briefly soften them by holding over a flame or dipping in hot water, then arrange on serving plates or as a plating base.

Divide the kao thom between serving bowls or onto banana leaves, ensuring each portion has rice, bananas, black beans, and plenty of the coconut-sugar syrup.

Serve warm or at room temperature, allowing the flavors to develop as the dish cools slightly.