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Preparation
40 minutes
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Processing
30 minutes
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Difficulty
Easy
Green sticky rice with lotus seeds and chicken fat is a steamed dish that sounds very familiar to most of us, a dish that is incredibly delicious and attractive, and it is also a particularly important dish during festivals and holidays. Today, the Cooking TasteVN page will guide you to make this delicious dish!
Ingredients for Green Sticky Rice with Lotus Seeds and Chicken Fat Serves 5
Peeled mung beans 100 gr Fresh lotus seeds 30 gr Green rice flakes 400 gr Pandan leaves 3 branches Shredded coconut 50 gr Fresh coconut water 400 ml Coconut cream 200 ml Chicken fat A little Salt/ sugar A little
How to choose fresh and delicious ingredients
How to choose good quality lotus seeds
- For fresh lotus seeds, you should choose seeds that have just been harvested. Fresh lotus seeds will have a creamy white or dark yellow color, and they should be plump and round.
- Moreover, lotus seeds that have not been shelled are also fresher, and the heart of the lotus seed is still intact, which is good for health.
- For dried lotus seeds, you should buy seeds that are opaque white, small, and uniform. Usually, dried lotus seeds will not have the lotus heart.
- Avoid choosing lotus seeds that smell musty or have tiny spots on the surface, as they have been stored for too long and are no longer usable.
How to choose delicious fresh com correctly
- If you don’t have fresh com, you can also use dried com to make this coconut milk com dessert!
- You should choose com grains that are bright green with a golden hue, flat and thin grains that look firm.
- Good com has a faint natural aroma; when you taste it, you will feel the chewy texture and the sweet, nutty flavor of young rice.
- You should limit buying com that is too dark or too bright in color as that indicates the com has been dyed.
- Avoid buying com that shows signs of mold, has moisture, and an unusual smell, as this is old com that has spoiled and will affect health and the dish’s flavor.
How to choose delicious mung beans
- Choose new mung beans that are yellow, plump, round, and shiny, with a natural bean aroma when sniffed.
- When held, they should feel firm and not leave a powdery residue.
- Avoid selecting beans with unusual colors, signs of mold or pests, or those that have a strange smell.
- If you can’t find peeled mung beans, you can buy whole mung beans and soak them for 2 – 3 hours before rinsing off the skins for preparation.
How to make Sticky Rice with Lotus Seeds and Chicken Fat
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Boil the lotus seeds
Fresh lotus seeds should be washed clean and the lotus seed core removed.
Add 30g of fresh lotus seeds to a pot and boil over high heat for about 10 – 15 minutes, until the lotus seeds are soft and fragrant, then remove them.
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Sauté coconut and cook coconut milk
Place a pan on the stove and wait for it to heat up, then add 50g of grated coconut and sauté for about 2 – 3 minutes, then add 2 teaspoons of sugar and 1/2 teaspoon of salt, continue sautéing for another 2 – 3 minutes and turn off the heat to remove it.
Add 400ml of fresh coconut water and 200ml of coconut milk to the pot, stir gently; then add 3 pandan leaves and simmer over medium heat for about 5 – 10 minutes until the mixture boils and has a fragrant smell, then turn off the heat.
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Frying Chicken Fat
Place the pan on the stove and wait for it to heat up, then add 1 small cup of raw chicken fat and fry for 2 – 3 minutes until the fat has completely melted into a liquid form, then turn off the heat and transfer it to a bowl.
Tip: Fry until the fat turns a light golden color, do not fry too long to avoid burning the chicken fat.
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Steaming Beans
Soak the peeled mung beans in warm water for 15 minutes to soften them.
Place the soaked beans in a steamer and cook over high heat for 15 minutes until the beans are soft, then turn off the heat.
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Mixing and steaming sticky rice
We use a spoon to mash the steamed mung beans until smooth, then use our hands to stir the beans to make them lighter and more even.
Mix the freshly steamed mung beans, green rice flakes, and 15g of fresh lotus seeds together, stir the mixture evenly, and place it in the steamer; cook over high heat for 10 minutes.
Then we open the lid, add the remaining 15g of fresh lotus seeds, shredded coconut, 2 tablespoons of chicken fat, 3 teaspoons of sugar, and 2 tablespoons of coconut milk, and stir well. You cover the lid again and steam for another 3 minutes until the mixture is soft, then turn off the heat.
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Final product
You have just completed the dish of sticky rice with green rice flakes, lotus seeds, and chicken fat that is incredibly delicious and attractive, with eye-catching colors: the yellow of mung beans and lotus seeds, the pale green of green rice flakes, the bright white of coconut; along with the aroma from pandan leaves and lotus seeds mingling with the fragrance of green rice flakes that stimulate our taste buds.
It has the rich and fatty taste of lotus seeds, chewy green rice flakes that still maintain their crispness, smooth mung beans, and sticky rice that has a moderate sweetness without being greasy, truly a wonderful dish.
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The article above has introduced simple and effective steps to make sticky rice with lotus seeds and chicken fat. Please follow and try it out, wishing you success!
