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Preparation
30 minutes
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Cooking
2 hours
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Difficulty
Easy
Northern sticky rice with its delicious flavor and simple preparation is always a steamed dish that every housewife loves to make. If you still have questions about the detailed process, let TasteVN help you cook and guide you right away!
Ingredients for Northern Sticky Rice For 4 people
Northern glutinous rice 250 gr (yellow flower glutinous rice) Split green beans 150 gr Chicken fat 3 tablespoons Salt 1 teaspoon Sugar 1.5 tablespoons
Implementation Tools
How to Choose Good Mung Beans
- For this sticky rice dish, you should choose peeled mung beans, as they need to be soft and smooth when cooked.
- You should select mung beans that are of moderate and uniform size, not too large. When squeezed, they should be firm and not easily broken.
- Avoid choosing beans that have unusual colors, signs of mold or pests, or have an odd smell when sniffed.
- If you buy pre-packaged mung beans, pay close attention to the packaging and expiration date to choose good mung beans.
How to Choose Glutinous Rice for Sticky Rice
- You should choose glutinous rice grains that are plump, shiny, and have a milky white color. When sniffed, you can detect a light fragrance of fresh glutinous rice.
- You can choose the yellow flower glutinous rice variety for making sticky rice, as this type has high stickiness and a special aroma.
- Good glutinous rice is when you taste a raw grain and it has a light sweetness.
- You should buy glutinous rice from reputable, quality places. You can purchase from TasteVN stores or order glutinous rice online at bachhoaxanh.com.
- Do not buy glutinous rice if you see the grains have turned light yellow or if you smell a strong, pungent fragrance, as this type may have been treated with chemicals.
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How to Prepare Northern Sticky Rice with Mung Beans
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Prepare the Sticky Rice and Mung Beans
First, rinse the sticky rice thoroughly with 2 – 3 changes of water. To make the sticky rice delicious, you need to rinse it well until the water is clear. Then, pour enough water to just cover the sticky rice and add 1/4 teaspoon of salt, and soak it for 8 hours.
Do the same for the mung beans; rinse them clean with 3 – 4 changes of water. Next, add water to cover the mung beans and add 1/4 teaspoon of turmeric salt, then soak for 3 – 4 hours.
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Steaming and grinding the beans
After soaking for 4 hours, rinse the beans 3 – 4 more times with water. Place the mung beans in a basket and cover, shaking until the beans are dry, then proceed to steam.
Mix 1/4 spoon of salt with the mung beans, then put the beans into the steamer, placing a layer of cloth over the steamer and cover tightly. Next, steam the sticky rice for 20 minutes.
After 20 minutes of steaming, check the doneness of the beans by squeezing one bean; if it is soft and mushy, it means the beans are cooked. Wait until the beans are completely cool, then gradually put them into the machine and grind until the beans are soft, smooth, and fluffy.
Tip: Because the sticky rice needs to be very dry, when steaming, it is necessary to have a layer of cloth on top to prevent steam from soaking into the beans, avoiding making the beans mushy and losing their deliciousness.
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Cooking the sticky rice
After soaking for 8 hours, rinse the glutinous rice 1 – 2 more times with water. Next, shake the rice thoroughly to remove excess water. Add 1/4 teaspoon of salt and mix well. Then, add 1/2 of the mung beans to the rice and steam.
Heat the steamer for about 10 minutes, then add the rice to the steamer, spreading it evenly, covering with a cloth, and putting the lid on, then steam for 20 minutes. After 20 minutes, fluff the rice and steam for another 5 minutes.
Next, add 1.5 tablespoons of sugar to the rice, mix well, then add 2 tablespoons of chicken fat. Remove the rice from the steamer, add the remaining 1/2 of the mung beans, and mix well, then add another tablespoon of chicken fat.
Finally, wear plastic gloves and mix the rice thoroughly, squeezing the rice until it is completely cool.
Tip: If you do not have chicken fat, you can substitute it with cooking oil instead.
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Final Product
Sticky rice when completed has a beautiful yellow color, not only that, the rice is also perfectly soft and fluffy, and particularly fragrant thanks to chicken fat. When sticky rice is broken, it will have a high stickiness; when eaten, you will immediately feel the sweet and salty taste intertwined very gently, with a light fat from the fat.
You can enjoy sticky rice with Vietnamese pork sausage to enhance the deliciousness and appeal of the dish!
Thus, you have immediately got the how to cook Northern sticky rice that is aromatic, beautifully golden, ready for you to treat your family. Wishing you and your family a delicious meal with sticky rice!
