Sticky rice with gac fruit
Ingredient:
Golden sticky rice: 300gr.
Peeled green beans: 100gr.
Gac: 200gr gac pulp including seeds (if you like the sticky rice to be darker red, increase the amount of gac).
White wine: 1 tablespoon.
Sugar: 1 tablespoon (if you like it sweet, you can add more).
Salt: 1 teaspoon.
Chicken fat (cooking oil): 1 teaspoon.
Making
Step 1: Soak green beans in water for about 5 hours until they swell, clean and remove black beans.
Step 2: Soak sticky rice in water for about 5-6 hours until it expands. Rinse, drain the rice, then toss the rice with salt.
Step 3: Cut the gac fruit in half, use a spoon to scoop out the gac flesh and put it in a bowl. Add a little white wine and use your hands to mash it.
Step 4: Mix the sticky rice with the gac pulp, squeeze out the gac seeds. Add a little sugar to the rice and shake well to mix the sugar, gac and rice together.
Step 5: Put the mung beans in a steamer and steam until the beans are soft.
Step 6: Mash the soft cooked beans. Then, form the beans into small round balls, use a knife to cut the beans into very thin slices. Repeat the process of forming the beans and slicing them about 2-3 times, until the beans are very soft and fluffy.
Step 7: While pounding the mung beans, add the sticky rice to the pot and steam until cooked. When the rice is cooked, take half of the finely chopped mung beans and mix well with the sticky rice. Then steam the sticky rice for another 10 minutes.
Step 8: Pour the sticky rice onto a tray, spread it thinly so that it cools quickly. Mix the sticky rice with a little chicken fat and the remaining half of the mung beans. Use your hands to mix and rub gently so that the mung beans stick evenly to the sticky rice and separate into grains.
Lotus seed sticky rice
Ingredient:
500gr of good sticky rice, 150gr of dried lotus seeds, 2 teaspoons of salt,
Making
Step 1: Wash the sticky rice and remove any broken hulls, then put the rice in a suitable bowl and soak in water for 1-2 hours.
Step 2: At the same time, wash the dried lotus seeds many times to clean them, then prepare a separate bowl of water and soak the lotus seeds for about 1 hour.
Step 3: After 1 hour, put the lotus seeds in a pot (or pressure cooker) and simmer until the lotus seeds are soft.
Step 4: When the lotus seeds are cooked, it is also time to soak the rice for enough time. Take out the rice and let it drain. Next, add the soft cooked lotus seeds to the rice and season with a little salt to make the sticky rice more flavorful. Next, add the rice and the mixed lotus seeds to the steamer.
Step 5: Steam over high heat for 30-35 minutes until the sticky rice is cooked, the lotus seeds are soft and expanded, blending with the sticky rice, making it extremely delicious.
Sticky rice with pandan leaves
Ingredient
For the sticky rice: 4 bowls of sticky rice; enough water to cook the sticky rice; 20 fresh pandan leaves; ½ teaspoon salt.
Sprinkle on sticky rice: Shredded coconut; sesame; 60g sugar; 5g salt.
Making
Step 1: Wash pandan leaves, chop finely, put in blender, blend until smooth. Filter to get pandan juice.
Step 2: Wash the rice until the water is clear. Drain, Pour the rice, pandan leaves and water into the rice cooker. Stir well. Then turn on the rice cooker in “Cook” mode. Cook until the cooker switch turns to the keep warm button. Open the cooker, stir the sticky rice well, then cover the lid, turn on the “Cook” button and cook for another 10-15 minutes so that the sticky rice is cooked evenly.
Step 3: Roast sesame seeds until cooked. Put sesame seeds in a bag, crush the sesame seeds a little to make them more fragrant.
Step 4: Mix sugar with sesame seeds and salt, set aside. Place pandan sticky rice on a plate, add coconut on top, sprinkle sesame mixture on top and enjoy.
How to cook delicious sticky rice without it being hard
- For sticky rice with gac fruit, squeeze the gac fruit with wine and cooking oil to get the most beautiful color.
- For sticky rice, stir-fry beans with fried onion fat and a little seasoning powder for more flavor.
- Soak rice with coconut milk (when cooking sticky rice, we often soak rice overnight or 3, 4 hours depending on the type of sticky rice).
- When steaming sticky rice, you must let the water boil before putting the rice in the steamer. Do not put it in when the water is still cold. This will cause uneven steaming, which can easily make the bottom of the pot wet and the sticky rice mushy.
- Stir the sticky rice every 20 minutes to steam evenly. If you have chicken fat, pour it into the sticky rice while stirring so that the fat soaks into the rice grains and makes them shiny.
- You can steam sticky rice twice. Cook it until it's done, let it cool, then steam it again. The sticky rice will stay soft all day without getting hard.
Source: https://giadinh.suckhoedoisong.vn/3-cong-thuc-nau-xoi-thom-ngay-bong-muot-cung-ram-trung-thu-172240915153851421.htm
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