Simple way to make purple sticky rice that anyone can do to offer to ancestors on Mid-Autumn Festival

How to Prepare Purple Sticky Rice

• 1

  Prepare the Purple Leaves

  Wash the purple leaves clean, then pick the fresh leaves and place them in a basket to cook.

  Place a pot on the stove, add about 400ml of water to the pot, turn on high heat, and wait for the water to boil, then add the purple leaves.

  Lower the heat and cook for about 10 – 15 minutes until the water turns a reddish-purple color, then add 200ml of filtered water to the pot. Continue cooking for another 10 – 15 minutes on medium heat until the water boils, then turn off the heat.

  Use a sieve to strain the purple leaf water.

  

  
• 2

  Soak the Sticky Rice

  Wash the sticky rice thoroughly with water and then drain it.

  Pour 600ml of the purple leaf water into a basin, then add the drained sticky rice into the basin with the purple water, mix well, and soak for about 2 hours to allow the purple water to infuse into the rice grains.

  Afterward, drain the water, then add about 1 teaspoon of salt to the sticky rice, mix well, and prepare to steam.

  Tip: You can add an additional 100 – 200ml of filtered water to the sticky rice basin to dilute the purple color, resulting in a lighter purple when cooked. Alternatively, if you want a darker purple color, do not add any filtered water.

  

  
• 3

  Steaming sticky rice

  Put a pot on the stove, add about 3 liters of water to the pot, and then add a bunch of pandan leaves so that the sticky rice will smell better when cooked. Then place the steamer on top to heat up before adding the rice.

  Mix a small bowl consisting of 120ml of coconut milk and 100gr of sugar, using a spoon to stir well until the sugar dissolves to enhance the richness of the sticky rice.

  When the water in the pot is boiling, gradually pour in the glutinous rice, cover the lid, and after about 30 minutes, open the lid to add the bowl of coconut milk. Use chopsticks to fluff the sticky rice, then cover the lid again and cook for about another 10 minutes before taking it out to enjoy.

  
• 4

  Finished product

  The sticky rice emits a characteristic fragrant smell of pandan leaves. The sticky rice grains are shiny and smooth. When eaten, you will feel the stickiness of the rice combined with the rich flavor of coconut milk. You can sprinkle a little sesame salt to balance the sweetness and prevent the sticky rice from being too cloying.