How to make fragrant lotus seed sticky rice with coconut, a standard autumn gift from Hanoi

Sharing on the cooking group, Ms. Bui Thom said: " Is anyone like me? When I was young, every time I read the newspaper or watched TV, I saw people writing about green rice and dishes made from green rice as a gift from Hanoi people. Looking at the screen, I craved it and wished I could try it once.

Then there was a time when I went to Hanoi in the fall, and I remembered the wish to try Hanoi green rice once, so I asked a friend to take me around many streets to buy a small, pretty green rice cake carefully wrapped in fresh lotus leaves. When I got home and tried it, it was so delicious, sticky, fragrant, sweet and rich, I will never forget it. When I tried it, I wanted to cook green rice cake myself as delicious as people sell it, but at that time it was difficult, fresh green rice was not sold in Saigon, and there were no markets, so I had to put it aside.

Later, I married a man from Hai Phong and moved to the North. Near my house, there was a shop selling delicious fresh sticky rice, so sticky rice became a regular dish on the family's full moon and new moon offerings. Sometimes, I also made it to entertain guests, to give to foreign friends or friends from far away - I loved it. Then, on some occasions, just because it was a little cold and rainy, I also made a batch of hot sticky rice, fragrant with the smell of young rice and the richness of shredded coconut. It felt like I was bringing the whole autumn of Hanoi right next to me.

Below the post, Ms. Thom shares how to make sticky rice with young rice for those who cannot buy Hanoi sticky rice but still want to try it. Check out how to make Hanoi sticky rice with young rice through Ms. Thom's recipe for sticky rice with young rice and coconut lotus.

Recipe for making Hanoi sticky rice

Ingredients for making Hanoi sticky rice

Fresh green rice: 300g

Green beans with shell removed: 150g

Fresh lotus seeds: 100g

Shredded coconut: 100 - 120g

Canned coconut milk/fresh homemade coconut milk: 40g

Sugar: 50 - 55g

Salt: 2g

Ingredients for making sticky rice with lotus seed and coconut.

How to make Hanoi sticky rice

Step 1: Soak 150g of peeled mung beans in plenty of water for 3-4 hours until the beans expand. Usually, when cooking sticky rice the next day, you should soak the mung beans the night before so you don't have to wait long the next day.

Soak 150g of peeled mung beans in plenty of water for 3 - 4 hours until the beans expand.

Step 2: Shred young coconut, weigh 70g and marinate with 35 - 40g sugar until dissolved. Using young coconut to make jam will be more delicious because the coconut is soft and fragrant, not pulpy and tough like old coconut. If you are careful, after the sugar dissolves, stir-fry it briefly so that the coconut is clear and soft, with less water, the green rice will not stick much and can be kept longer because fresh coconut quickly sours. Sprinkle the remaining 30 - 50g on a plate to decorate it beautifully.

Shred young coconut, weigh 70g and marinate with 35 - 40g sugar until dissolved. Using young coconut to make jam will be more delicious because the coconut is soft and fragrant, not as pulpy and tough as old coconut.

Step 3: Wash 100g of fresh lotus seeds, remove the core, then blanch in boiling water and rinse again to reduce the bitterness and whiten the lotus. Then, boil for another 5-7 minutes until the lotus is cooked, then remove and drain.

Wash 100g fresh lotus seeds, remove the core, then blanch in boiling water and rinse again to reduce bitterness and keep the lotus white.

Step 4: Soak the mung beans until they swell, then wash them and drain them. Next, boil water, put the steamer in and pour in the drained mung beans and steam over high heat for about 15 minutes until the mung beans are cooked, then grind them into a powder. Take the beans out of the pot and wait until they cool completely, then divide them into 5 parts, 4 parts are crushed into powder, the rest are left whole.

Remove the beans from the pot and wait for them to cool completely, then divide them into 5 parts, 4 parts are crushed into powder, the remaining part is left whole.

Step 5: Then, mix 40g coconut milk + 15g sugar + 2g salt until dissolved, then add 1 dot of green food coloring and 1 dot of yellow food coloring to make the sticky rice have a nice color. (Color is optional, if you don't like it, you can skip it)

Make beautiful green color for sticky rice.

Step 6: Weigh the flattened rice to get 300g. If you want delicious rice, use unprocessed flat rice. This type must be frozen to preserve it or it will become moldy. (Remember to remove all remaining husks to make the rice delicious).

Flattened rice weighs 300g.

Pour the mixed coconut cream into the sticky rice.

Step 7: Next, quickly mix the coconut milk mixed with sugar and salt into the green rice, add whole mung beans, lotus seeds, crushed mung beans and sugar-marinated coconut, mix well and then put in a steamer and steam.

Quickly mix the sticky rice with coconut and lotus seeds.

Add green beans to the mixture.

Put on steamer and steam.

Step 8: Steam the sticky rice with boiling water, high heat, quickly steam for about 3 minutes! (Steaming for too long will make the rice mushy, not suitable for the form). Wait for the rice to be cooked, take it out, mix in the remaining crushed mung beans and stir well until fluffy.

Steam sticky rice with boiling water, high heat, steam quickly for about 3 minutes.

Step 9: Finally, arrange on a tray lined with lotus leaves or on a plate/box, sprinkle with some fresh coconut, then take a pretty photo to show off and enjoy while hot.

The finished product of sticky rice with lotus seed and coconut has a delicious aroma like a gift of autumn in Hanoi.

Above is how to make sticky rice with lotus seed and coconut by Ms. Bui Thom, you can refer to it to have a way to make delicious sticky rice with lotus seed and coconut. Wish you success!

Source: https://giadinh.suckhoedoisong.vn/cach-lam-xoi-com-sen-dua-thom-phuc-chuan-mon-qua-thu-ha-noi-172240814161125864.htm