3 Ways to Cook Delicious Evenly Cooked Corn Sticky Rice Just Like at the Shop

Soak the sticky rice

Before cooking the sticky rice, soak the sticky rice for about 2 hours to soften it. This method helps your sticky rice dish to be more chewy and fragrant.

Extract corn kernels

Purchase corn, peel the husk, remove the silk, and then extract the kernels.

Make coconut milk

Prepare about 150ml of warm water, add the water to the coconut meat, and stir well with a spoon to extract the coconut milk. Then, place the coconut meat in a cloth to squeeze (if you want to save time, you can buy pre-squeezed coconut milk at the market).

Cook sticky rice

After soaking, rinse the sticky rice until clean, then drain it in a sieve. Next, add a pinch of salt to the sticky rice and mix well for a flavorful dish. Then, mix the corn into the sticky rice.

Next, add the mixed corn and sticky rice into the rice cooker, pouring in all 150ml of coconut milk. If you find the amount of coconut milk insufficient, you can add water until the water just covers the surface of the corn and sticky rice.

Now, just close the rice cooker lid and cook as usual.

Making peanut salt

Roasted peanuts if you have time, it’s better to buy raw peanuts and roast them yourself. The roasting method is as follows: place a pan on the stove, when the pan is hot, add a spoonful of salt, then add the peanuts to roast.

Adding more salt while roasting helps prevent the peanuts from burning and enhances their flavor.

Once the peanuts are roasted, wait for them to cool, then peel and crush them. Next, add 1/2 teaspoon of salt and 3 tablespoons of sugar to the peanuts, mix well (adjust the amount of sugar and salt according to the amount of peanuts).

Final product

When the rice cooker switches to the warm button, wait about 15 minutes before opening the lid, fluffing the sticky rice.

Now, simply scoop the sticky rice onto a plate, sprinkle the peanut salt on top, and enjoy. You can also add shredded coconut to make the sticky rice more appealing.

Prepare the ingredients

Clean the corn and soak the sticky rice overnight. Grated coconut is ready, sesame and roasted peanuts are golden brown.

Make sesame peanut salt

Pound the sesame and peanuts, mix with sugar and salt according to the formula of 2 tablespoons of roasted sesame, 2 tablespoons of crushed roasted peanuts, 2 tablespoons of sugar, and 1 teaspoon of salt mixed well.

Cook corn and sticky rice

After soaking overnight, put the corn and sticky rice into a pot with 3 cups of water, a little salt, pandan leaves, and a packet of coconut powder. Cook on high heat to boil (do not cover).

After boiling, reduce to very low heat and let it simmer until the corn is tender and the sticky rice is fully expanded in about 30 minutes, the sticky rice is done.

Final product

When the sticky rice is cooked, you can feel the softness of the corn and the sticky rice. Serve with roasted sesame peanut salt, sprinkle additional grated coconut to enjoy.

Soak mung beans and sticky rice

Soak the sticky rice and mung beans overnight or for 6 hours (soak separately). Remove the corn kernels and wash them; sweet corn is soft and sticky, so it does not need to be boiled beforehand.

Cooking mung beans

Season the mung beans with a little salt and sugar, then steam until cooked. Add rice and corn with a little salt to the steamer and cook (usually for about 20 minutes). K

When the sticky rice has been steaming for about 15 minutes, add the coconut milk, mix well, and steam for another 5 minutes. The cooked mung beans are mashed and tightly formed into round balls. Fried onions and chicken fat are fried until golden and mixed into the sticky rice.

Finished product

Place the sticky rice on a plate, use a knife to slice the mung beans, sprinkle fried onions on top and eat immediately while still hot. The sticky rice is soft and fragrant combined with the sweet corn and aromatic fried onions, bringing a delicious and appealing flavor.