Sweet beans with coconut sticky rice

Method

1. Put the adzuki beans in a small saucepan over medium–high heat with 500 ml water or enough to cover the beans. Bring to the boil then reduce the heat to medium–low and simmer, skimming any impurities that rise to the surface, for about 25 minutes or until the beans are soft. Add half the sugar, bring back to a simmer and cook the mixture over medium heat for 20 minutes or until the liquid is reduced and syrupy. Remove from the heat and cool.
2. Meanwhile, spread the rice evenly over a steamer lined with a clean, damp tea towel and steam, covered, over boiling water for 20 minutes or until just cooked. Transfer the rice to a bowl.
3. Combine 190 ml of the coconut milk with the remaining sugar and the salt in a small saucepan over medium heat and cook until the sugar has dissolved. Transfer to the bowl with the rice. Stir gently to combine then cool to room temperature.
4. Divide the rice mixture among serving bowls, top with the bean mixture, coconut and sesame seeds, serving the remaining coconut milk separately.