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Preparation
40 minutes
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Difficulty
Easy
Lotus seed sticky rice with pandan leaves is a steamed dish that you cannot miss, featuring the enticing flavor of pandan leaves and lotus seeds along with the rich and sticky rice. Let’s join TasteVN to the kitchen to make this delicious dish right away!
Ingredients for Lotus Seed Sticky Rice with Pandan Leaves Serves 3
Sticky rice 500 gr Lotus seeds 300 gr Fragrant pandan leaves 70 gr Mung beans 80 gr Coconut milk 6 tablespoons Sugar 6 tablespoons Salt 1 tablespoon White sesame 2 tablespoons Peanuts 3 tablespoons
How to choose good sticky rice
- Good sticky rice grains should be large and uniform in size. They should be plump, not broken, free of dust, and have a yellowish color. They should also have a natural, characteristic aroma.
- The best type of sticky rice for making sticky rice is glutinous rice – long, large grains resembling miniature goose eggs, milky white in color, with a natural, light aroma. When cooked, it expands just right, is very sticky, soft, and fragrant. Notably, the sticky rice remains deliciously sticky even after cooling.
- If glutinous rice is not available, you can use other good varieties like upland sticky rice, velvet sticky rice, yellow flower sticky rice, or other types of sticky rice. However, depending on the type of sticky rice, the flavor of the sticky rice will vary.
Tools needed
How to Make Pandan Lotus Seed Sticky Rice
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Prepare the ingredients
Soak 500g of sticky rice overnight in cold water or soak in warm water for 5 – 6 hours before cooking to soften the rice. After that, rinse the sticky rice clean with plenty of water. Similarly, soak the mung beans for 6 hours.
Set aside a few stalks of pandan leaves, then chop the remaining leaves into small pieces, put them in a blender with 200ml of water, and blend until smooth. Then, strain the pandan leaf water into the rice cooker, discarding the residue. Next, add 6 tablespoons of pandan leaf juice into the coconut milk.
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Cook the sticky rice
After soaking, put the sticky rice into the rice cooker with the pandan leaf water and a bit of salt. Mix well so that the pandan leaf water seeps into the rice, and add a few stalks of pandan leaves set aside earlier.
Wash the lotus seeds thoroughly, making sure to separate the bitter part! Rinse the mung beans well, then place the lotus seeds and mung beans together in a steamer in the rice cooker, spreading the mixture evenly, and then press the “Cook” button to cook.
When the sticky rice is cooked, add the remaining 3 tablespoons of sugar along with the pandan leaf extract, mix well, and then steam for another 5 minutes. Add the mung beans and lotus seeds and mix well with chopsticks.
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Make sesame salt
Add peanuts to a pan with a little salt, turn on the stove to low heat and stir constantly for about 5 – 10 minutes until the peanuts are golden brown. Wait for the peanuts to cool, then shell them, put them in a plastic bag, and crush them, not too finely.
Add sesame to roast in the pan over low heat for about 3 minutes until the sesame is golden. Divide the sugar into 2 equal parts (each part about 3 tablespoons), put about 1 teaspoon of salt into a bowl, then add the peanuts and sesame, and mix the mixture.
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Final product
The pandan leaves give a beautiful natural green color, the sticky rice is delicious with the fresh and nutty lotus seeds, eating with the salty sesame salt is absolutely perfect!
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With the simple steps above, you have your own rich and appealing lotus seed sticky rice with pandan leaves ready! Wishing you success!
*Reference source for the recipe and images from the Youtube channel Delicious Dishes
