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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Steamed taro sticky rice with pandan leaves, steamed dish is very familiar to us when it comes to various types of sticky rice, and it is also a vegetarian dish used quite frequently. You let’s cook this delicious dish with TasteVN right away!
Ingredients for Steamed Taro Sticky Rice Serves 5 people
Sticky rice 600 gr Taro 300 gr Roasted peanuts 3 teaspoons (crushed) Coconut milk 1/2 cup Pandan leaf extract 1/2 cup Sugar 2 tablespoons Salt 1/2 teaspoon
How to choose delicious taro
- You should choose tubers that are medium-sized, heavy to hold, with a high moisture content in the outer soil, and firm to the touch. Particularly, you should choose taller taro as it will be tastier, with a chewier and more fragrant texture.
- Do not choose tubers that are too large, soft, or have cracked skin.
Information about coconut milk
- Coconut milk is the liquid extracted from grated coconut meat and filtered clean. Coconut milk comes in two forms: thick like cream or thin and runny. Depending on the purpose of the dish, you can choose the type of coconut milk accordingly. For cooking sticky rice, you should choose the thin coconut milk, as it will make the sticky rice tastier and fluffier.
- You can buy coconut milk at markets, grocery stores, supermarkets,… Or you can purchase ready-made canned coconut milk at TasteVN supermarket or buy online at bachhoaxanh.com or other e-commerce sites.
- Additionally, you can make coconut milk at home following the instructions from TasteVN.
Tools needed:
Steamer, knife, bowl, dish, cutting board,…
How to make Sticky Rice with Taro and Pandan Leaves
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Wash and soak the sticky rice
Put 600g of sticky rice into a small bowl, wash it with clean water, gently to avoid losing all the vitamins in the rice. Rinse about 4 – 5 times until the water is clearer. Then, add hot water to soak the rice for about 4 hours to make it softer, so when we cook the sticky rice, it will expand and be softer.
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Prepare the taro
Peel the taro, wash it clean, slice it into pieces about 1/2 finger thick, then cut it into small cubes.
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Steam the taro
Put the freshly cut taro into a steaming basket, cook over high heat for about 20 minutes until the taro is soft and fragrant, then turn off the heat and transfer to a plate.
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Mix the sticky rice and cook the xôi
We take the sticky rice out, wash it clean, and let it drain. Add 1/2 cup of pandan leaf extract and stir well, then add 1/2 cup of coconut milk and mix evenly so that the rice absorbs the mixture evenly.
Put the mixture into the steaming basket (for a basket with large holes, you can line it with banana leaves), cover tightly, and steam over high heat until the rice expands and is soft, with a fragrant aroma.
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Make sesame salt
In a bowl, add 2 tablespoons of sugar, 1 – 2 teaspoons of salt, and 3 teaspoons of crushed roasted peanuts, then mix the mixture well.
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Final Product
Thus, the dish of sticky rice with taro and pandan leaves has been completed, incredibly delicious and attractive, with the distinct aroma of pandan leaves that is unmistakable, the taro is sweet and creamy, moderately soft, and the sticky rice is soft and dry but not hard, providing an absolutely wonderful sensation.
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The article above has introduced simple and effective steps to make steamed taro sticky rice with pandan leaves, please follow along and try it out, wishing you success!
*Source of content and images from the YouTube channel Thảo Phan Vlog
