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Preparation
1 hour
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Difficulty
Easy
Fried sticky rice is a snack, served with a delicious flavor that captivates many food lovers. Let’s join TasteVN into the kitchen and try making crispy, fragrant fried sticky rice easily at home!
Ingredients for Fried Sticky Rice For 3 people
Sticky rice 300 gr Shelled mung beans 90 gr White sugar 40 gr Cooking oil 50 ml Coconut milk 1/2 cup
How to choose ingredients
How to choose good mung beans as follows:
- For shelled mung beans: You should choose those with a beautiful yellow color, the halves of the mung beans are firm, not infested with pests, and have a fragrant smell of mung beans.
- For whole mung beans: You should choose plump, evenly sized mung beans that are not infested or shriveled. When preparing, wash the mung beans clean, soak for about 6 hours or overnight to allow the beans to swell and soften, then rinse off the shells and wash again with clean water several times.
Tools needed
How to make Fried Sticky Rice
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Prepare the ingredients
Soak the sticky rice and mung beans for 4 – 5 hours or overnight to soften. You can soak the beans in hot water for 2 – 3 hours to shorten the time.
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Steam and mash the mung beans
Next, steam the mung beans for 10 minutes until soft, then transfer them to a large bowl and use a spoon to mash the beans. You can also put the beans in a blender and blend them to save time.
When the beans are mashed, mix them with the sticky rice and add 1 tablespoon of sugar, mixing well.
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Steam the sticky rice
Put the mixed sticky rice into a pot, add 70 ml of coconut milk and steam for 40 minutes until the rice is soft. You should make a hole in the center to allow steam to escape, helping the rice cook evenly and taste better.
Then, knead the sticky rice so that the small grains stick together into a mass, then gradually add oil to the sticky rice mass, kneading and pressing for about 10 minutes until the sticky rice mass is chewy, soft, and not sticky to the hands.
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Pressing sticky rice
You put the sticky rice into a mold and press it tightly, then take the sticky rice out and put it in a plastic bag and place it in the freezer for about 4 – 5 hours, then take it out and cut the sticky rice into circles for frying.
If you don’t have a mold, you can press it by hand; use your hand to flatten the grains so they stick together. Make sure to press well to avoid gaps in the cake, which would prevent it from puffing up.
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Frying sticky rice
You heat the oil in a pan until hot; when the oil is hot, add the cut sticky rice to fry.
Note, initially the sticky rice will sink, then rise, so you use a ladle to press the sticky rice to help it puff up evenly. Fry the puffed sticky rice until golden brown, then remove and let it drain oil.
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Final product
The successfully fried puffed sticky rice has a uniform round shape, crisp on the outside with a hollow inside, and a distinctive aroma. You can serve the sticky rice with chili sauce, grilled dishes, or roasted items like roasted chicken, roasted duck, grilled pork, … which is very delicious.
Successful execution tips
– If you don’t have a steaming pot, you can cook sticky rice with a rice cooker instead.
– You should not fry the sticky rice too golden as it will lose its delicious flavor.
– Sticky rice after being frozen will be quite hard; you can let it soften for about 7 – 10 minutes, then use a knife to cut the sticky rice into pieces and fry them immediately.
– To keep the sticky rice crispy for a long time, you should let it cool, then store it tightly in a dry and ventilated place.
See more:
The above is information on how to make puffed sticky rice crispy that TasteVN shares with you. Wishing you success!
*Refer to images and recipes from cooky.vn and the YouTube channel Feedy VN.
