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Preparation
15 minutes
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Cooking
50 minutes
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Difficulty
Easy
Sticky rice has long been a steamed dish that is incredibly appealing and familiar to the Vietnamese people. The special thing about this dish is that you can vary it with many different delicious flavors. Today, let’s cook with TasteVN and show off your skills by making fragrant, sticky, and incredibly appealing green bean sticky rice with pandan leaves using a rice cooker!
Ingredients for Green Bean Sticky Rice with Pandan Leaves Serves 4
Glutinous rice 1 kg Split green beans 450 gr Grated coconut meat 300 gr Fresh pandan leaves 80 gr Pandan leaf essential oil 1/2 teaspoon Sugar 100 gr Salt 1.5 tablespoons Crushed roasted peanuts 40 gr Roasted sesame 20 gr
How to choose fresh and delicious ingredients
How to choose good sticky rice
- Good sticky rice grains ensure they are large and uniform in size. The exterior is glossy, the grains are not broken, not dusty, and they have a yellow color. They have a natural, characteristic aroma.
- The best type of sticky rice for making xôi is glutinous rice – long, large grains that resemble small goose eggs, white milk in color, with a natural, light fragrance. When cooked, it expands just right, is very sticky, soft, and fragrant. Additionally, xôi remains deliciously sticky even after it cools down.
- If glutinous rice is not available, you can use other types of good sticky rice such as fragrant sticky rice, velvet sticky rice, yellow flower sticky rice, or other types of sticky rice. However, depending on the type of sticky rice, the flavor of xôi will vary.
How to choose delicious and quality peeled mung beans
- To ensure your cake is perfectly flavored, you should buy peeled mung beans that are pre-packaged, sold at reputable stores.
- When buying mung beans, pay attention to the production date, expiration date, and relevant information printed on the product packaging.
- Good peeled mung beans will have a light yellow color, bright hue, and uniformly sized grains.
- Absolutely do not buy mung beans if you see any black, brown, or dark-colored grains mixed in as they may be old or spoiled beans.
How to choose fresh and delicious pandan leaves
- You should choose pandan leaves that are dark green, fresh, and intact.
- Fresh pandan leaves have a light, characteristic aroma, and are thick and long.
- Do not buy pandan leaves that are light in color as they are immature, not fragrant, and do not look as good as mature pandan leaves.
- Avoid choosing leaves that are bruised, wilted, or have larvae or insect eggs sticking to the underside of the leaves.
How to make Sticky Rice with Mung Beans and Pandan Leaves
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Prepare and extract pandan leaf juice
Wash the purchased pandan leaves thoroughly and let them dry. Set aside about 3 – 4 leaves, and cut the remaining part into small pieces using scissors.
Put the chopped pandan leaves into a blender with 300ml of clean water and blend until smooth. Strain the blended mixture to extract the juice.
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Extracting coconut milk
The grated coconut after purchasing should be mixed with 800ml of water, then put into a cloth bag and squeezed to extract the milk. Set aside the first extracted coconut milk (the milk extracted for the first time).
For the remaining grated coconut, continue to add another 1 liter of water, then squeeze and filter to extract the thin coconut milk (the second extraction).
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Preparing mung beans and sticky rice
To remove dirt, rinse the sticky rice and mung beans with water.
Put into a bowl all of the thin coconut milk (the second extraction), all of the pandan leaf juice, 1 tablespoon of salt, and 1/2 teaspoon of pandan extract, then stir well.
Pour enough water over the peeled mung beans to cover them.
Soak the sticky rice and mung beans for 3 – 4 hours or overnight (if you have time).
After soaking until soft, drain the sticky rice and mung beans using a sieve or basket.
Tip: Soaking the sticky rice and mung beans overnight helps the ingredients to expand and soften, saving cooking time.
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Mix and steam sticky rice
Alternately pour the sticky rice and peeled mung beans into a bowl, then mix well to combine the ingredients.
Prepare a rice cooker, line a layer of pandan leaves at the bottom, then add all the sticky rice and mung beans into the pot.
Add the thickest coconut milk (first squeeze of coconut milk) to the pot and cook over medium heat until boiling, then turn off the heat and pour it immediately into the pot with the sticky rice and mung beans.
Cover the pot, press the “Cook” mode, and start cooking the sticky rice. When the pot switches to “Warm” mode, continue to keep the sticky rice warm in the pot for about another 10 minutes.
Open the lid of the sticky rice pot, use chopsticks to fluff it up, then cover it again and switch to “Cook” mode and cook for an additional 3 – 4 minutes until the sticky rice is completely soft and ready to enjoy.
To prepare the salt and sesame mix, place 100g of sugar, 40g of roasted crushed peanuts, 20g of roasted sesame, and 1/2 tablespoon of salt into a bowl, then mix well.
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Final Product
Serve the sticky rice on a plate, sprinkle a little salt and sesame on top, then decorate it nicely to finish.
The pandan leaf green sticky rice after completion has a beautiful green color.
When eating, you will feel the softness and chewiness of the sticky rice grains, the nutty flavor of the mung beans combined with the extremely attractive aroma of pandan leaves. This dish is also great for breakfast!
Tips for preserving peanut sticky rice
- To ensure the quality of pandan leaf green bean sticky rice, you should consume it within the day for the best taste (leave it outside for 10 – 12 hours in cool weather).
- If you do not use it all, you should wrap it with food wrap to prevent the sticky rice 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.
With the simple recipe shared from TasteVN, hope you can successfully make pandan leaf green bean sticky rice using a simple rice cooker, delicious and attractive to enrich your home menu!
