How to Cook Hanoi-Style Green Sticky Rice with Coconut, Simple and Fragrant at Home

How to make Coconut Green Sticky Rice

• 1

  Prepare, steam, and mash mung beans

  Before processing the peeled mung beans, soak them for 2 hours to allow them to swell evenly, rinse clean, and then wash with water. They will cook faster this way.

  Add 1/3 teaspoon of salt to the mung beans, mix well, and place them in a steamer until they are soft and cooked, about 20 minutes over medium heat. You can use your hands to squeeze or taste a bean; if it feels soft and creamy, it is done.

  After the beans are soft, transfer them to a bowl and mash them as finely as possible.

  

  

  

  
• 2

  Marinate and stir-fry the coconut

  For 50g of grated coconut, set aside a little for garnishing the dish. Mix the remaining coconut evenly with about 2 tablespoons of sugar and marinate for 20 minutes.

  Heat a pan, add 1 tablespoon of cooking oil, and when the oil is hot, add the marinated coconut to stir-fry. Stir constantly until the coconut strands become translucent and sticky.

  

  

  

  
• 3

  Steaming green rice

  For the green rice, drizzle 1 tablespoon of water evenly over the green rice and mix it up. Then add 1 tablespoon of cooking oil and stir well.

  After mixing, place the green rice in a steaming pot. To make the green rice more fragrant, add washed and halved pandan leaves to steam along with it. Occasionally check if the green rice is soft yet. Add a little more water to make the green rice softer. When the green rice is soft and chewy, remove the pandan leaves separately.

  Then, add about more than 1 tablespoon of sugar and mix it with the cooked green rice. Then, put the pandan leaves back in and steam for another 5 minutes.

  

  

  

  
• 4

  Mixing green rice with mung beans

  After the green rice is evenly cooked and soaked in sugar, transfer it to a bowl. Then, add the mung beans and stir well, followed by the sautéed coconut, mixing everything together.

  Place the coconut sticky rice on a plate or a tray as you like, and then sprinkle the reserved coconut for decoration on top of the coconut sticky rice to complete the dish.

  

  

  
• 5

  Final product

  The coconut sticky rice dish has the aroma of pandan leaves, creamy texture from the mung beans and grated coconut, along with sweetness from the sugar. The combination of these simple ingredients brings back the flavors of home to those who enjoy it.