2 Easy Ways to Cook Delicious Soft Vegetarian Sticky Rice at Home

Prepare the Ingredients

Wash the mustard greens thoroughly with water and then chop them into small cubes.

Peel the carrots, wash them, and then cut them into small cubes. Vegetarian Chinese sausage and fish cake, and shiitake mushrooms should also be diced.

Rinse the sticky rice and soak it in water for about 8 hours or overnight. Boil the lotus seeds for about 15 minutes until cooked.

Stir-fry the filling

Place a pan on the stove over medium heat, add 2 tablespoons of cooking oil, and wait for the oil to heat up before adding the chopped scallions to sauté until fragrant.

Once the scallions are fragrant, add the mustard greens, carrots, shiitake mushrooms, vegetarian pork sausage, and vegetarian fish cake to the pan and stir-fry on low heat for 5 minutes.

Season with 1/2 tablespoon of sugar, 1 tablespoon of vegetarian seasoning, and 1 tablespoon of soy sauce.

Then add the peas, lotus seeds, and cashews, stir-frying for another 3 minutes, then taste and adjust the seasoning before turning off the heat.

Steam the sticky rice

After soaking the glutinous rice, drain the water, mix it well with 2 tablespoons of cooking oil and 1/2 teaspoon of salt, then place the rice in a steamer, making a hole in the center, and steam for 15 minutes over medium heat.

After 15 minutes, open the steamer lid and add 250ml of coconut milk and 1/2 tablespoon of sugar to the rice, gently fluffing the rice to absorb the coconut milk and sugar evenly, then continue steaming for another 30 minutes.

Completion

You serve the sticky rice in a bowl, mix well with the filling of the bát bửu. To make the finished product more appealing, you wrap the sticky rice in lotus leaves and steam it for another 5 minutes and it’s done!

Finished Product

The vegetarian sticky rice bát bửu is completed with very eye-catching colors and incredibly appealing, fragrant with lotus leaves.

The sticky rice is soft and chewy, perfectly combined with the bát bửu filling, so show off your cooking skills and treat the whole family!

Prepare the ingredients

Rinse the sticky rice thoroughly and soak it in water for about 8 hours or overnight.

Clean the shiitake mushrooms well, soak them in warm water, cut off the stems, and then dice them.

Peel the carrot, wash it, and then dice it. The salted turnip, fried tofu, and vegetarian sausage should also be diced.

Soak the lotus seeds and chickpeas for about 20 – 30 minutes until cooked.

Steam sticky rice

After soaking the sticky rice, drain the water, then add 1 tablespoon of cooking oil and 1/2 teaspoon of pink salt, and mix well.

Next, place the sticky rice into a steamer and steam for about 15 minutes. After that, open the lid and drizzle 20 ml of coconut milk and 1/2 tablespoon of brown sugar over the sticky rice, gently stir so that the sticky rice absorbs the seasoning evenly, and continue steaming for another 30 minutes until the sticky rice is cooked.

Making Stir-fry Sauce

You prepare 1 bowl, and add in order: 1 tablespoon of soy sauce, 1 tablespoon of vegetarian oyster sauce, 1/2 teaspoon of vegetarian seasoning, 1 teaspoon of brown sugar, 1/3 teaspoon of pink salt, 1/2 teaspoon of five-spice powder, 1 tablespoon of sesame oil, and 1/2 teaspoon of ground pepper, then mix well.

Stir-frying Filling

You place a pan on the stove, sauté 1 tablespoon of cooking oil with 1 tablespoon of leeks, then you add in order shiitake mushrooms, carrots, pickled radish, fried tofu, vegetarian sausage, peanuts, lotus seeds, and chickpeas until cooked.

You add 2 tablespoons of stir-fry sauce and stir well.

Completion

You put the steamed sticky rice into a bowl, then add a sufficient amount of stir-fried filling and mix well. After that, you place the sticky rice onto a lotus leaf, wrap it up, and steam it for 15 minutes to complete.

Product

The vegan sticky rice bowl has the aroma of lotus leaves, with delicious, sticky, and smooth grains of rice enriched with coconut milk, combined with the nutty flavor of lotus seeds, chickpeas, and the fragrant taste of shallots, along with the savory flavor of the stir-fried filling. This vegan sticky rice dish pairs perfectly with a bit of soy sauce.