On cool days, the warm and delicious black sticky rice dessert with its fragrant taste and chewy rice grains will surely satisfy anyone who enjoys it. Today, TasteVN will share with you 2 delicious sweet soup recipes that guarantee you’ll crave them! Let’s get cooking right away!
1. Black sticky rice with American corn
Preparation
15 minutes
Cooking
1 hour
Difficulty
Easy
Ingredients for Black sticky rice with American corn Serves 4 people
Black sticky rice 250 gr American corn 150 gr Whipping cream 280 gr Coconut milk 200 gr Sugar/salt a little
How to choose good American corn properly
- Choose corn with plump, round kernels, bright yellow color; corn that is not too mature will be sweeter when cooked.
- You should select fresh cobs, with outer husks that are still green and not dried out, and the corn silk should still be soft and smooth.
- Fresh, delicious corn will have a bright green stem, and the outer husk should still cling tightly to the corn cob.
- It is best to choose cobs that are about the size of your wrist; do not choose ones that are too large as overly large corn tends to be older and less tasty.
- Do not buy cobs that are dry and withered, with outer husks turning light yellow, and feel light in hand.
Tools required
How to make Black Sticky Rice Dessert with American Corn
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Prepare the ingredients
Put 250gr of black sticky rice into the bowl and wash it clean with 3 rounds of water. Then, soak the rice for 45 – 60 minutes.
Peel the husk and silk from 150gr of American corn and wash it thoroughly. Next, gently separate the kernels (the corn grains) and discard any that are shriveled or infested.
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Steamed black sticky rice and sweet corn
Place a steamer pot on the stove and bring about 500ml of water to a boil over high heat. When the water starts to boil, add the soaked black sticky rice and then the corn into the steaming tray, mix well, cover, and steam for 30 – 45 minutes over medium heat.
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Cook black sticky rice with sweet corn
Place a pot on the stove, then add 200g of coconut milk, 280g of whipping cream along with 12 tablespoons of sugar and 1/2 teaspoon of salt into the pot, stirring on medium heat, cook for about 8 minutes until it boils and the sugar dissolves completely.
Once the mixture boils, reduce the heat to low and add the steamed black sticky rice and corn, stirring continuously for an additional 2 – 3 minutes, then continue to cook until the dessert comes to a boil again, then turn off the heat.
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Final product
Now just scoop it into a bowl and enjoy the black sticky rice with American corn right away!
When eating, you will feel the fragrant smell of black sticky rice and corn, the sticky rice grains are chewy and smooth, the American corn is crunchy, mixed with rich coconut milk and whipping cream, with just the right sweetness that makes you want to eat more without feeling full!
A bowl of delicious, warm dessert on a chilly day is simply wonderful, isn’t it?
2. Black sticky rice with sweet potatoes and taro
Preparation
20 minutes
Cooking
1 hour 10 minutes
Difficulty
Easy
Ingredients for Black sticky rice with sweet potatoes and taro Serves 4 people
Black sticky rice 150 gr Sweet potatoes 200 gr Taro 250 gr Pandan leaves 4 sprigs Coconut milk 250 ml Sugar/ salt A little
How to choose good ingredients
How to choose good sweet potatoes that are not fibrous
- Choose sweet potatoes that have an intact outer appearance, not cracked or chipped. When holding the sweet potato, it should feel heavy, firm, and not bruised.
- Choose sweet potatoes that are round or elongated, with no waist or dents, and when gently squeezed, they should not be too hard. These potatoes usually have less fiber, more starch, and taste very sweet.
- When buying sweet potatoes, avoid those that are black, have holes, or are too soft, as these are spoiled or fibrous (woody sweet potatoes). Also, do not choose very small or elongated potatoes with a waist or dents, as they will have a lot of fibers and won’t be good for cooking desserts.
How to choose good taro that is not fibrous
- You should choose taro that is evenly round, with a rough skin that has many roots, and some dirt still clinging to the skin. The size of the taro should be moderate.
- Choose taro with a lot of purple veins and dark red flesh. When lifted, they should feel light; these taros have a lot of starch and will have a rich and fragrant taste when eaten.
- You should also carefully check for taros that have many indentations; the more indentations, the more flavorful and tasty the taro will be.
How to make Sweet Sticky Rice with Purple Yam and Taro
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Prepare the ingredients
First, with 150g of purple sticky rice, wash it thoroughly with water three times. Then, soak it for 2 – 3 hours. Once the sticky rice has expanded, drain the water, rinse it again with clean water, and let it dry.
Peel the taro and sweet potatoes, cutting them into small cube pieces about the size of a finger joint. Then soak them in diluted saltwater for 15 minutes, then remove and rinse clean before letting them dry.
Wash the pandan leaves, cutting them into pieces about two finger joints long.
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Cooking Black Sticky Rice
Put the soaked black sticky rice into a small pot. Add water to the pot, filling it up to about 2 finger joints above the rice. Place the pot on the stove and boil on high heat. When it boils, use a ladle to remove the white foam that floats on top.
Add 2 pieces of pandan leaves cut into sections to cook with the rice for added aroma, then lower the heat, cover the pot, and cook for about 20 – 30 minutes until the black sticky rice expands, becomes soft, and chewy.
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Cook black sticky rice with taro and sweet potato
When you see the black sticky rice has expanded and is soft, add 250g of taro and 200g of sweet potato cut into pieces into the pot, cooking over medium heat, while adding 1 spoon of salt and 6 tablespoons of sugar, then stir well to enhance the flavor and sweetness of the black sticky rice dessert.
When cooking the dessert, remember to stir continuously to prevent it from burning at the bottom of the pot!
Cook the dessert over medium heat for another 15 minutes, until the taro and sweet potato are soft, then adjust the sugar to suit your family’s taste before turning off the heat.
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Cook coconut milk
Put 250ml of coconut milk into a pot with 30ml of water, add 3 tablespoons of sugar, 1/2 teaspoon of salt, and the remaining 2 pandan leaves.
You place the pot of coconut milk on the stove and cook over medium heat, remembering to stir continuously and evenly while cooking!
Cook for about 5 – 10 minutes until the coconut milk is gently boiling, taste to adjust the flavor, and then you can turn off the heat and remove it!
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Final product
Scoop the dessert into a bowl and drizzle coconut milk on top and enjoy!
Black sticky rice with taro and sweet potato has a moderate sweetness. In particular, the dessert is thick with soft and chewy black sticky rice mixed with the sweet and creamy taste of taro, and the rich coconut milk creates a delicious flavor combination that you will love as soon as you try it.
How to choose good quality black sticky rice
- You should choose the type of sticky rice that has small, long, flat grains and is darker in color (almost completely black), which is different from regular purple sticky rice that usually has a dark purple color, light yellow belly, and round shape.
- The grains of black sticky rice are smaller than those of purple sticky rice; often, the grains of purple sticky rice can be one and a half times larger than those of black sticky rice.
- Black sticky rice should also have a light, pleasant aroma. You can chew a few grains of black sticky rice to feel the texture; if it is good black sticky rice, it will have a light sweet taste and no strange smell.
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Black sticky rice dessert is really easy to make and attractive, isn’t it? We hope that with the 2 guides above, you will successfully make it to enjoy with your family! TasteVN wishes you success.
