Source: Chef Chai Chaowasaree, Chai's Island Bistro

2 cups sticky rice (mochi rice)
1/4 cup black beans
1/4 cup taro, diced
1/2 cup coconut milk
1 cup granulated sugar
2 tablespoons water
1 vanilla bean
Pinch of salt
10 stalks bamboo

Clean and soak sticky rice for at least 2 hours or soak overnight in the refrigerator.

Clean and soak black bean in hot water for 2 hours, then steam about 15 to 20 minutes or until beans are 75% cooked. Set aside.

In a non-stick saut