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Preparation
25 minutes
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Cooking
30 minutes
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Difficulty
Easy
Pandan leaf sticky rice is a characteristic dish of the North, loved by many for its delicious flavor and extremely simple preparation. Let’s join TasteVN into the kitchen and showcase your skills with this super delicious steamed dish!
Ingredients for Pandan Leaf Sticky Rice For 6 pieces
Glutinous rice 1 kg Glutinous flour 300 gr Regular rice flour 100 gr Pandan leaves 200 gr Peeled mung beans 200 gr Pork belly 200 gr Shallots 2 bulbs (minced) Fish sauce 2 tablespoons Cooking oil 2 tablespoons Salt/ pepper a little
How to Choose Fresh Ingredients
How to Choose Good Mung Beans
- For peeled mung beans, you should choose beans that feel firm when held, have a bright yellow color, a characteristic aroma of mung beans, and show no signs of pests.
- If buying whole mung beans, select those that look plump, have an even green color, and are not infested or shriveled.
- Avoid choosing beans that show signs of spoilage or have a musty smell as they may have been treated with pesticides, which is not good for health.
How to choose fresh and delicious pork belly
- You should choose pieces of meat that are light red or bright pink in color, with dry meat fibers on the outside, not slimy, with a layer of fat that is not too thick, and has the distinct smell of pork.
- Good pork belly will feel firm to the touch, not too soft, with the lean meat and fat tightly attached to each other, and the skin and outer fat usually have a thickness of 1.5 – 2cm.
- Avoid choosing pieces of meat with thick layers of fat, yellow color, unusual foul smell, and black spots on the surface, as cutting it with a knife will cause the meat fibers to leak water, which means it will not taste good and is not safe.
Tools needed
How to prepare Sticky Rice with Pandanus Leaves
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Prepare the ingredients
First, soak the glutinous rice and mung beans in water. Add 1 teaspoon of salt to a bowl of water and let it soak for about 4 – 6 hours. After that, drain them in a colander.
After buying the pork belly, soak it in diluted salt water for about 15 minutes. Next, rinse it with clean water a few times and cut it into small pieces using a knife.
Effective tips for removing the smell of pork belly:
- Method 1: To remove the unpleasant smell from pork belly, simply place the meat in a pot of clean water so that the water just covers the surface of the meat. Put the pot on the stove, boil for about 2 – 3 minutes, quickly remove the meat and rinse it with clean water.
- Method 2: Ginger or lemongrass is also very effective in eliminating the smell of meat. When preparing the water to blanch the pork belly, you can add some ginger or lemongrass to the pot and blanch the meat for about 2 – 3 minutes.
- Method 3: Additionally, you can use salt dissolved in water, soak the cleaned pork belly for 10 – 15 minutes. Then take the meat out and rinse it with water.
Place the meat in a bowl and marinate with 1 tablespoon of fish sauce, 1 teaspoon of ground pepper for about 15 minutes to let the meat absorb the seasoning.
Wash the pandanus leaves thoroughly. Put them in a blender and blend with a little water. Next, strain out the solids and keep the liquid in a separate bowl.
Peel the shallots and chop them finely.
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Make the dough and filling
To make the dough, first, add 300g of glutinous rice flour and 100g of regular rice flour along with the blended pandan juice into a bowl and mix well. Next, gradually add water until the dough is smooth and no longer sticky to your hands.
Cover the bowl tightly with plastic wrap and let the dough rest for about 45 – 60 minutes. After that, divide the dough into portions equal to the mung bean filling.
For the filling, first, heat a pan and add 2 tablespoons of cooking oil. When the oil is hot, add minced shallots, steamed mung beans, and pork belly to stir-fry together.
Add 1 teaspoon of salt, 1 tablespoon of fish sauce, and 1 teaspoon of pepper, then stir well. When the filling is completely cooked, turn off the heat, let it cool, and divide it into equal portions.
Finally, roll the filling into round balls of moderate size.
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Shaping and Steaming
After the dough has risen, knead it once more. Then flatten the dough and add the filling in the middle, then wrap it up. Roll each piece of dough in glutinous rice to create a thin layer.
Next, prepare a steaming pot, lay a layer of glutinous rice at the bottom of the pot. Evenly distribute the prepared dough pieces and sprinkle another layer of glutinous rice on top of them, then steam for about 30 minutes.
When you see the dough pieces soft, with the glutinous rice plump and sticky, take them out and enjoy.
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Final Product
Xôi khúc lá dừa is extremely appealing, fragrant with the aroma of glutinous rice and pandan leaves. The filling is soft and rich in flavor. You can sprinkle some fried shallots on top or enjoy it hot with sesame salt; it will be fantastic.
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Thus, TasteVN has guided you on how to make pandan leaf sticky rice that is both delicious and attractive with a very simple recipe. Hopefully, you will have an additional delicious dish to treat your friends and family. Wishing you success!
