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Preparation
8 hours
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Cooking
40 minutes
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Difficulty
Medium
You received a menu with the dish of gac sticky rice, and you feel very anxious because you have never made this dish before, so you don’t know how to cook it deliciously and attractively. Don’t worry, you can go to the kitchen and see the recipe for soft, fragrant gac sticky rice here, guaranteed that anyone who eats it will be addicted.
Ingredients for Three-Layer Gac Sticky Rice with Mung Beans Serves 3 people
Ripe gac 500 g Sticky rice 1 kg White sugar 100 g White wine 20 ml Cooking oil 20 ml Salt 1 teaspoon Peeled mung beans 200 g
How to Cook Three-Layer Gac Sticky Rice with Mung Beans
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Prepare Ingredients
First, you need to wash the sticky rice very clean, soak the sticky rice for 6 to 8 hours, then drain and rinse the rice, let it dry, add salt, cooking oil, and mix well. For the gac, to buy ripe, delicious gac, you should choose fruits with thin skin and sparse spines.
For the gac preparation, you need to cut the gac in half, take out the inner flesh, add 15 ml of white wine, and mix well. Next, pour all the gac flesh into the sticky rice and mix the two ingredients together.
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Steam the sticky rice
Place the steaming pot on the stove, pour water into about half of the pot, when the water boils, place the steamer on the pot, add the gac-mixed sticky rice to the steamer, cover tightly and cook for 40 minutes.
After the time is up, you open the pot lid, see the sticky rice cooked, expanded evenly, and the gac turns yellow-red, then the sticky rice is done.
Add sugar and 5 ml of white wine into the sticky rice pot, mix well until the sugar dissolves and the wine absorbs into the sticky rice, then cover the lid and cook for another 5 minutes before turning off the stove.
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Make mung bean filling
Add peeled mung beans into a pot, pour water in so that it’s about half a finger higher than the mung beans and turn on the stove to cook. Add a spoonful of salt and cook until bubbles form on the surface, then skim the foam off and cook on low heat for about 10 – 15 minutes.
Put the steamed mung beans into a bowl with 20g of sugar and mix well until the sugar dissolves and blends into the mung bean filling.
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Shaping
To make three-layer gac sticky rice, prepare any mold, brush cooking oil on the inside surface of the mold, then scoop a moderate amount of sticky rice into the mold, do not add too much sticky rice, then add the mung bean filling, and finally add another layer of gac sticky rice.
Cover the mold, press it tightly, then invert the mold onto a plate and slowly remove the mold.
Note: You can also press the sticky rice according to your preference for 2, 3, 4,… layers or without filling.
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Final Product
The gac sticky rice dish is fragrant, sticky, with a strong gac aroma and eye-catching red and yellow colors that will surely satisfy you.
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Cooking gac sticky rice three layers is similar to other sticky rice dishes, the important thing is that you need to provide enough quantities of ingredients and spices, your dish will be as delicious as you wish. Do you have a better way to cook gac sticky rice? Send us your recipe right away!
*Refer to images and recipes from the Youtube channel Delicious dishes
