Preparation
5 hours
Cooking
40 minutes
Difficulty
Easy
Cade sticky rice is a familiar dish to many Vietnamese people, distinguished by the appealing flavor of cade along with the sticky and fatty rice. Let’s get cooking this delicious dish with TasteVN!
Ingredients for Cade Sticky Rice For 2 people
Glutinous rice 200 gr Coconut milk 150 ml Tapioca starch 10 gr Chicken eggs 2 eggs (egg yolks) Pandan leaves 10 gr Vanilla 1/2 teaspoon Salt 1/3 teaspoon Sugar 30 gr
Tools to use:
Steamer or rice cooker, bowl, pan,…
How to choose good sticky rice:
- Good sticky rice grains should be evenly large. The outer layer should be glossy, the grains should not be broken, not have husk, and should be yellow in color. It should have a natural, distinctive aroma.
- The best type of sticky rice for making xôi is the “ngỗng” sticky rice – long, large grains that look like miniature goose eggs, milky white color, with a natural, light fragrance. When cooked, it expands just right, is very sticky, soft, and aromatic. And importantly, the xôi remains sticky and delicious after cooling.
- If you can’t find “ngỗng” sticky rice, you can use other good types of sticky rice like “nếp nương”, “nếp nhung”, “nếp cái hoa vàng” or other types of sticky rice as well. However, depending on the type of sticky rice, the flavor of the xôi will vary.
You can find tapioca flour at bakeries, supermarkets, or various e-commerce platforms.
How to make Xôi cadé
-
Boil the coconut milk mixture
Add 150ml of coconut milk and 30g of sugar into a pot, then cook over medium heat. Stir continuously until the sugar dissolves completely and the mixture is just warm.
-
Make the milk mixture
Add 2 egg yolks into a bowl, then use a whisk to beat them until smooth. While beating, gradually pour in the warm coconut milk mixture. Then add half a teaspoon of vanilla and stir well.
Slowly sift 10g of tapioca flour into the mixture and use a whisk to mix evenly.
Then strain the mixture through a sieve, if there is any sticky flour left on the sieve, add that flour back into the mixture, and whisk well to obtain a smooth mixture.
-
Steam the cade
Pour the cade mixture into a square or rectangular glass mold or bowl, then place it in a steamer. Use a cloth to cover the mouth of the pot, close the lid tightly, and steam for 15 – 20 minutes over medium heat.
Use a toothpick to check; if it comes out dry, the cade is cooked.
-
Soak the sticky rice
Soak 200g of sticky rice overnight in cold water or soak in warm water for 5 – 6 hours before cooking to soften the rice. Then wash the sticky rice thoroughly with plenty of water.
After the rice has been soaked and washed clean, season with 1/3 teaspoon of salt and mix well.
-
Cooking Sticky Rice
Preheat the steamer before cooking; once the steamer is hot, place the sticky rice around the edge of the pot, leaving an empty space in the middle for the rice to cook faster and more evenly. Then add about 3 pieces of pandan leaves.
Use a cloth to cover the mouth of the pot, lid on, and cook for 30 – 40 minutes. During cooking, about every 15 – 20 minutes, you should open the lid and use chopsticks to gently stir the sticky rice to ensure it cooks evenly. Cook until the sticky rice is soft.
-
Final Product
Use a rectangular mold to shape the sticky rice, then spread the cade filling on top. Now you have completed the incredibly delicious sticky rice cade with the fragrant sticky rice aroma of pandan leaves combined with the cade filling that has the smell of coconut milk, smooth and chewy. This dish is best enjoyed hot!
Tips for Successful Execution
- The coconut milk mixture should not be heated too much, otherwise it will cook the eggs and cause curdling.
- The sticky rice cade needs to be cooked dry, soft, and delicious; if it is wet and mushy, it will easily cause nausea when eaten with cade.
See more:
With a few simple steps, you can easily make cadé sticky rice delicious and chewy! TasteVN wishes you success!
*Refer to images and recipes from: YouTube channel Nhung Cooking
