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1
Mix the black and white rices in a bowl.
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2
Cover with cold water by at least 1 inch and soak overnight in the refrigerator.
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3
Line a bamboo steamer with a few layers of cheesecloth.
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4
Drain and rinse the rice and spread it out in the steamer with the bai-toey leaf.
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5
Set the steamer over a pot of simmering water and steam until the black rice is chewy but not crunchy, 3 to 4 hours.
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6
Check on the water, and if its running low, replenish it with boiling water.
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7
Transfer the rice to a bowl, discard the bai-toey leaf, and stir in the sugar.
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8
Cover with plastic wrap and refrigerate until youre ready to serve.
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9
Mix the potato starch with a couple of tablespoons of the coconut milk to make a smooth paste.
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10
Put the remaining coconut milk in a small saucepan and stir in the paste and sugar.
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11
Bring to a boil over medium heat, stirring, and cook until thickened, about 2 minutes.
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12
Stir in the salt, transfer to a bowl, and cover with plastic wrap, pressing the plastic onto the glaze to prevent a skin from forming.
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13
Let cool before serving.
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14
Toss the peaches with the basil, lime juice, and sugar to taste.
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15
Macerate for at least 10 minutes.
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16
Divide the peaches among small bowls or dessert plates, using a ring mold if desired to make a neat shape.
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17
If the rice has hardened, microwave it for a minute or so to soften it.
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18
Top the peaches with a layer of the rice.
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19
Spoon the coconut glaze evenly over the rice and sprinkle some sesame seeds on top.
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20
You could make the rice with white sticky rice only.
