How to cook delicious sticky rice with lotus seeds and coconut.

Sticky rice with lotus seeds and coconut is a dish loved by many for its distinctive fragrant and nutty flavor. Today, VietNamNet would like to introduce a simple and delicious recipe for making sticky rice with lotus seeds and coconut at home.

Quick overview:

• 1. Ingredients for sticky rice with lotus seeds and coconut
• 2. How to cook sticky rice with lotus seeds and coconut flakes
• 3. Notes when cooking sticky rice with lotus seeds and coconut

1. Ingredients for sticky rice with lotus seeds and coconut

400g fresh rice flakes
100g mung beans
100g lotus seeds
120g shredded coconut
200ml coconut milk
5 pandan leaves
Salt, sugar (a little)
A few lotus leaves

Ingredients for sticky rice with lotus seeds and coconut. Photo: Dienmayxanh

2. How to cook sticky rice with lotus seeds and coconut flakes

Step 1: Prepare the ingredients

Soak mung beans and lotus seeds in diluted salt water for about 2-3 hours, then rinse thoroughly and drain.

Next, steam the mung beans in a steamer for about 25 minutes, and boil the lotus seeds for about 20 minutes. Then, remove the mung beans and lotus seeds from the water and let them drain.

Wash the pandan leaves and lotus leaves thoroughly and let them drain.

Step 2: Sauté the shredded coconut.

Mix the shredded coconut with 1 teaspoon of sugar, then stir-fry for 5-10 minutes.

Step 3: Cook the coconut milk.

Fold the pandan leaves in half and tie them neatly, then place them in a pot and put it on the stove. Add about 150ml of coconut milk. After simmering for about 10 minutes, remove the bundle of pandan leaves and turn off the heat.

Step 4: Steam the sticky rice

Put the mashed mung beans, 1 teaspoon of salt, and 3 teaspoons of sugar into a large bowl, mix well, and mash them thoroughly. Then, mix the mashed mung bean mixture with the fresh puffed rice and the cooked coconut milk.

Next, steam the prepared sticky rice and mung bean mixture for about 3-5 minutes, then add the boiled lotus seeds and sautéed shredded coconut, and mix well in the hot steamer.

Step 5 : Serve and enjoy

Scoop the sticky rice with green rice flakes onto lotus leaves, then wrap and seal them when not serving immediately. Sticky rice wrapped in lotus leaves will have a rustic and delicate flavor. Lotus leaves give the sticky rice with green rice flakes a distinctive aroma. It's best to enjoy sticky rice with green rice flakes while it's still hot.

Delicious sticky rice with lotus seeds and coconut. Photo: Travel Magazine.

3. Notes when cooking sticky rice with lotus seeds and coconut

To make delicious sticky rice with lotus seeds and coconut, choose green and bright yellow glutinous rice grains that are thin, flat, and firm. Good glutinous rice has a subtle, natural aroma, and when tasted, you should feel the chewy texture and the sweet, nutty flavor of young rice.

You should avoid buying rice flakes that are too dark or too bright in color, as these may have been dyed with artificial coloring.

You should avoid buying rice flakes that show signs of mold, are watery, or have an unusual smell, as these are old and spoiled rice flakes that will affect your health and the taste of the dish when cooked.

If you don't have fresh green rice flakes, you can use dried green rice flakes to prepare this dish.

When choosing lotus seeds, select mature, firm, opaque white seeds that taste sweet and milky when bitten, and are not wilted. Avoid young, very small, or moldy lotus seeds, as these are not tasty and lack the rich, fragrant flavor of lotus.

When choosing mung beans, select firm, dark green beans with no black spots on the hulls. If you can't find hulled mung beans, you can buy whole mung beans, soak them for 2-3 hours before cooking, and then rinse off the hulls.

Authentic sticky rice with young rice flakes should have the characteristic aroma of young rice flakes, the rice grains should be soft and chewy yet still fluffy, with a mild sweetness, a hint of nuttiness from mung beans and lotus seeds, and a touch of richness from sautéed coconut. The sticky rice with young rice flakes must be cooked until soft but not mushy.

Mix white sugar with the glutinous rice flakes and mung beans according to your preference for sweetness. However, only add a little sugar so that you can still appreciate the delicious, distinctive flavor of the glutinous rice flakes when you eat it.

If you don't finish it all, you can put the sticky rice with green rice flakes in an airtight container or wrap it tightly in banana leaves or aluminum foil and store it in the refrigerator overnight. When you want to eat it again, simply steam it and it will taste just as good as freshly cooked.

Cooking sticky rice with lotus seeds and coconut is quite easy, isn't it? Hopefully, through the above sharing, you now know how to make this fragrant and chewy sticky rice with lotus seeds and coconut. What are you waiting for? Show off your cooking skills and let the whole family enjoy it; I guarantee everyone will love it.

I wish you success!

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