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Preparation
1 hour
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Processing
40 minutes
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Difficulty
Easy
Bee sticky rice is a dessert that is familiar and favored during the Tet holidays in Vietnamese families due to its rich, creamy, soft, and delicious flavor, bringing excitement and allure whenever enjoyed. Today, let’s cook with TasteVN and try our hand at making this incredibly appealing traditional dish!
Ingredients for Bee Sticky Rice with Palm Sugar Serves 4
Glutinous rice 300 gr Ginger 2 bulbs (small) Roasted sesame 1 tablespoon Palm sugar 100 gr Pandan leaves a little Cooking oil a little Salt a little
How to choose good sticky rice
- Good sticky rice grains ensure a uniform large size. The exterior is smooth and shiny, the grains are not broken, not dusty, and have a yellow color. They have a natural, characteristic aroma.
- The best type of sticky rice for making xôi is ngỗng sticky rice – it has long, large grains resembling small goose eggs, milky white in color, with a natural, mild fragrance. When cooked, it expands moderately, is very sticky, soft, and fragrant. Moreover, xôi remains deliciously sticky even after cooling.
- If ngỗng sticky rice is not available, you can use other good types of sticky rice like nương sticky rice, nhung sticky rice, or cái hoa vàng sticky rice, etc. However, depending on the type of sticky rice, the flavor of the xôi will vary.
- You can easily find sticky rice at rice shops, supermarkets, or bachhoaxanh.com!
Notes when buying palm sugar
- You can find palm sugar at baking supply stores, in markets, supermarkets, or on reputable e-commerce websites.
- When buying packaged products, you should carefully check the expiration date, ensure the outer packaging is intact, not torn or discolored, and the product inside is not moldy or leaking any unusual liquid.
- If you do not use palm sugar, you can also make honeycomb dessert using molasses, brown sugar, or white granulated sugar.
Tools needed
How to make Bee’s Sticky Rice with Palm Sugar
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Soak the sticky rice and cook it
To remove dirt, rinse the sticky rice with water. Add about 300ml of clean water to the bowl with the sticky rice, then add 1/2 teaspoon of salt and stir well.
Soak the sticky rice for 4 – 5 hours (or you can soak it overnight) depending on your available time; if not, soaking it for 3 hours is sufficient. After soaking until soft, drain the sticky rice in a sieve to remove excess water.
Place a steamer on the stove, pour in water, and bring it to a boil. Arrange pandan leaves at the bottom of the steamer, then add the soaked sticky rice and spread it evenly while making a hole in the center, and steam the sticky rice for 20 – 25 minutes.
After 20 minutes, add a little cooking oil, then use chopsticks to fluff it up and continue steaming for another 5 – 10 minutes until the sticky rice is soft.
Tip: Adding a little cooking oil to the sticky rice helps the final product to be shiny and visually appealing.
How to cook sticky rice without being mushy or dry
- Spread the sticky rice evenly to help it cook more evenly when steaming.
- Use chopsticks to poke 3 – 4 large holes in the sticky rice to create air holes for steam circulation throughout the pot.
- The water in the lower pot of the steamer should occupy 1/3 of its capacity to provide sufficient steam to soften the sticky rice grains.
- Besides the above method, you can also cook sticky rice using a rice cooker according to the recipe below from TasteVN.
See details: Secrets to cooking sticky rice with a rice cooker
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Grind ginger
To clean off any dirt, wash the ginger thoroughly, then peel it and cut it into thin slices.
Add the ginger to a blender along with 100ml of water and blend until smooth.
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Filter the ginger juice
After grinding the ginger, strain it through a sieve to collect the juice.
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Cook the syrup
Place a pan on the stove, then add the palm sugar and ginger juice, and cook over medium heat until the palm sugar completely dissolves, the mixture starts to boil and thickens.
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Add the sticky rice
Next, reduce the heat and add the sticky rice to the pan, using chopsticks to mix thoroughly until the rice is evenly coated with syrup, the grains are separated and turn a beautiful golden brown, then turn off the heat.
Tip: During this process, you should stir the sticky rice over low heat so that the syrup mixture is absorbed evenly into the rice to prevent it from drying out, burning, and to achieve a beautiful color.
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Final Product
Take an appropriate amount of sticky rice and place it in a bowl, press and shape it, then turn it out onto a plate, sprinkle with a little roasted sesame, and decorate it nicely to complete.
The honeycomb dessert after completion has an eye-catching brownish-yellow color. The sticky rice is soft and chewy, fragrant with the scent of ginger and roasted sesame, mixed with the sweet taste of palm sugar, which is not at all overpowering, ensuring that once you try it, you’ll be hooked!
How to preserve bee’s honey tea
- To ensure the quality of bee’s honey tea, it is best to consume it within the day (leave it outside in cool weather for 10 – 12 hours).
- If you do not use it all, you should wrap it in plastic wrap to prevent the food from drying out and store it in the refrigerator for about 1 – 2 days. When you want to use it, you can steam it or reheat it in the microwave and enjoy.
See more:
So, the dish honeycomb pudding with palm sugar is ready, wishing you success in making this dish and enjoy it with your family deliciously!
*Refer to the images and recipe from the YouTube channel HỒN VIỆT FOOD
