Peanut sticky rice is a steamed dish that is delicious with the rich taste of peanuts and the soft, sticky texture of glutinous rice, bringing excitement and allure every time you get a chance to enjoy it. Today, let the cooking section of TasteVN reveal to you 2 ways to cook fragrant, hot peanut sticky rice with pandan leaves and savory peanut sticky rice to treat the whole family!
1. Peanut sticky rice with pandan leaves
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Preparation
5 hours
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Cooking
1 hour 40 minutes
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Difficulty
Easy
Ingredients for Peanut Sticky Rice with Pandan Leaves For 4 people
Glutinous rice 500 gr Peanuts 150 gr Pandan leaves 50 gr Coconut milk 200 ml Sugar 40 gr Salt 1 teaspoon
How to make Pandan Peanut Sticky Rice
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Blend the pandan leaves
Wash the pandan leaves clean, chop them small, then put them in a blender with 200ml of water and blend until smooth, then use a sieve to extract the juice. Take 1/3 of the juice and put it in a clean bowl, set aside.
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Soak the ingredients
Wash the peanuts to remove dirt, then cover them with water, wrap with plastic wrap, and soak for about 8 hours (or overnight).
For the sticky rice, wash it with water to remove dirt. Add 2/3 of the pandan leaf juice just blended into the sticky rice, then add another 300ml of water into the bowl containing the pandan juice, mix well, and pour into the sticky rice bowl. Then add 1/2 teaspoon of salt to the bowl and stir well.
Soak the sticky rice for 4 – 5 hours (or overnight if you have time; otherwise, 3 hours is sufficient).
After soaking until soft, drain the sticky rice using a sieve and let it dry.
Tip:
- Soaking the sticky rice and peanuts overnight helps the ingredients swell and soften, saving cooking time.
- Soaking the sticky rice with pandan juice ensures the rice turns green and has an attractive aroma after cooking.
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Boil the peanuts
After soaking the peanuts until soft, place them in a pot and fill about half of it with water. Turn on the stove, cover the pot, and boil the peanuts for about 45 minutes to 1 hour until they are soft, then remove them and let them drain.
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Cook the sticky rice
Place a steamer on the stove, add water, and bring it to a boil.
Add the glutinous rice and peanuts to the steamer, spreading them evenly and making a hole in the center of the steamer, then steam the rice for 20 – 25 minutes.
After 20 minutes, add all the prepared sugar and mix well, then drizzle the pandan juice evenly over the surface of the rice. Continue to steam for another 5 minutes until the rice is soft.
Serve the sticky rice on a plate and garnish it to make it look appealing, and it’s done.
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Final Product
Soft and chewy sticky rice with a fragrant aroma of pandan leaves, mixed with crunchy peanuts, delicious and extremely tasty. This dish is also great for breakfast!
2. Savory Sticky Rice with Peanuts
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Preparation
3 hours
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Savory Sticky Rice with Peanuts For 4 people
Glutinous rice 300 gr Peanuts 100 gr Dried shrimp 50 gr Grated coconut 500 gr Lean meat 300 gr Thinly sliced shallots 5 gr Cooking oil 1 tablespoon Fish sauce 1/2 teaspoon Olive oil 1/3 teaspoon Seasoning A little (sugar/ salt/ seasoning powder/ monosodium glutamate) Oyster sauce 1/2 teaspoon
How to choose fresh ingredients
How to choose fresh pork
- Choose pork that has a bright pink color, no strange smell, and fat that is translucent white. Meat that is pale and smells bad is usually old and not fresh.
- Press the meat with your hand; if it springs back, is firm and does not leave a dent, and feels dry without being sticky, it is good meat.
- Absolutely do not buy if you see small grains like rice mixed in the meat fibers, as these could be harmful tapeworm eggs if consumed.
How to choose good dried shrimp
- Good dried shrimp usually has a natural bright red color (the color of crab roe), which comes from shrimp that are sun-dried while still alive. Dried shrimp that are pale red or dark red are shrimp that have been stored for a long time and cooked before drying, or shrimp that have been dyed.
- Good shrimp, when held in hand, should be firm, have no strong strange smell, clean shells, legs, and gills, feel dry to the touch, but still retain a sweet, juicy taste when eaten. The shape of the shrimp should be uniform, with a hard, plump, and firm body. When squeezed, the shrimp should not break apart or feel soft.
- Shrimp made from sea shrimp may still have some gritty sand and a very characteristic fishy smell. Dried shrimp made from freshwater shrimp are usually sweeter than sea shrimp. Freshwater shrimp are smaller and rounder than sea shrimp. Another way to distinguish is that sea shrimp generally has a stronger fishy smell than freshwater shrimp.
- You can buy dried shrimp from the store to prepare dishes or try making dried shrimp at home with detailed instructions from TasteVN
Tools Needed
How to Make Savory Sticky Rice with Peanuts
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Boil the Peanuts
Wash the peanuts you bought to remove dirt, then soak them in water for about 6 – 7 hours until they expand and soften.
Place a pot on the stove, fill it with water to about half, add the peanuts and 1 teaspoon of salt to the pot. Cover and boil the peanuts for about 2 hours until they are soft, then remove and drain.
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Marinate the Meat
For the meat you bought, use salt to rub all over the piece of meat, rubbing and squeezing evenly to clean off any dirt sticking to the meat. Then rinse it with clean water, wait for it to drain, and then cut it into small pieces.
Marinate the meat with 1 tablespoon of sugar, 2 teaspoons of seasoning, 1/3 teaspoon of monosodium glutamate, 1/2 teaspoon of fish sauce, 1/3 teaspoon of olive oil, and 1/2 teaspoon of oyster sauce. Mix well and marinate the meat for about 20 minutes to absorb the seasoning.
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Shred the meat
After marinating the pork, put it in a pan with 50ml of water and proceed to sauté.
Sauté the pork over medium heat until the water evaporates and thickens, and the pork is evenly golden on both sides, then turn off the heat. Let the meat cool, then use a pestle to lightly pound it to separate the fibers, and then shred the meat into small, bite-sized pieces.
Tip: Only lightly pound the meat to separate the fibers; avoid pounding too hard as it will cause the meat to become mushy.
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Cook coconut milk and stir-fry dried shrimp
For the grated coconut, add about 200ml of filtered water (divided into 2 times for squeezing) and then knead it well before squeezing to extract the coconut milk.
Pour the coconut water into a pan and place it on the stove. Cook over medium heat and stir continuously until the coconut milk thickens and reduces to half of the original amount, then turn off the heat.
Soak the dried shrimp in warm water for about 5 – 7 minutes until the shrimp softens and expands, then remove and drain.
Place a pan on the stove, add 1 tablespoon of cooking oil and heat it up, then add the minced onion and fry until fragrant.
Add all the soaked dried shrimp into the pan, add 1 teaspoon of sugar, and stir until the dried shrimp become fragrant and cooked evenly, then turn off the heat.
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Cook sticky rice
In a bowl, combine: boiled peanuts, drained sticky rice, 3 teaspoons of rice wine, and 2/3 of the coconut milk that was thickened earlier, then mix well. Next, dissolve 1 teaspoon of salt in 2 teaspoons of filtered water, stir well, and pour over the surface of the sticky rice.
Add water to the steamer, place it on the stove and bring to a boil.
Transfer the mixed sticky rice and peanuts into the pot and spread evenly, making sure to leave a hole in the center of the steamer. Cover and steam the sticky rice for about 30 – 40 minutes.
After about 30 minutes, open the lid of the steamer, use chopsticks to stir well, then cover and steam for another 10 minutes before turning off the heat.
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Completion
Place the sticky rice in a bowl, add 1.5 tablespoons of sugar and mix well.
Tip:
- You should mix the sugar while the sticky rice is still hot so that it absorbs the seasoning evenly.
- You can adjust the amount of sugar according to your family’s taste.
Next, add the sautéed dried shrimp and shredded pork into the bowl, mix well once more, then plate it nicely for presentation.
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Final Product
The savory sticky rice with peanuts after completion has an attractive color. The sticky rice grains are soft, served with flavorful pork and rich dry shrimp, complemented by the fragrant peanuts, all creating a special taste for this dish. Give it a try right away!
Tips for sticky rice not to be mushy or dry:
- Spread the sticky rice evenly so that it cooks more uniformly when steamed.
- Use chopsticks to poke 3 – 4 large holes in the middle of the sticky rice to create air holes for steam to circulate evenly throughout the pot.
- The water added to the bottom pot of the steamer should occupy 1/3 of the pot’s capacity to ensure there is enough steam to soften the sticky rice grains.
Tips for storing peanut sticky rice:
- To ensure the quality of peanut sticky rice, it is best to consume it on the same day (leave it out for 10 – 12 hours in cool weather).
- If not used up, you should wrap it in plastic wrap to prevent it from drying out and store it in the refrigerator for about 1 – 2 days. When you want to use it, steam it again or reheat it in the microwave and enjoy.
How to choose good peanuts:
- The grains are large and round; when you press your nail into the grain, it feels firm and plump, indicating good quality and rich in nutrients.
- The peanut shells have a bright color.
- The grains are uniform, without any shriveled or rotten ones mixed in.
- Do not choose peanuts that have mold or show unusual colors to ensure safety.
How to choose good sticky rice:
- Good sticky rice grains should be large and uniform in size. The exterior should be smooth and shiny, with no broken grains, no dust, and a yellowish color. It should have a natural, distinctive aroma.
- The best type of sticky rice for making xôi is ngỗng sticky rice – long, large grains that resemble small goose eggs, with a milky white color and a light, natural flavor. When cooked, it expands just right, is very sticky, soft, and fragrant. Especially, the xôi remains sticky and delicious even after cooling.
- If ngỗng sticky rice is not available, you can use other good types of sticky rice such as nương sticky rice, nhung sticky rice, or cái hoa vàng sticky rice, or any other types of sticky rice. However, depending on the type of sticky rice, the flavor of the xôi will vary.
See more:
So, we have completed 2 dishes of peanut sticky rice with pandan leaves and savory peanut sticky rice. Wishing you success in making this dish and enjoying it with your family!
*Refer to images and recipes from YouTube channels: Delicious Dishes and Green TV
