Indulge in the enchanting aroma and exquisite taste of Pandan Sticky Rice with Lotus Seeds, a delectable Southeast Asian dessert that's both visually stunning and incredibly flavorful. The vibrant green hue of the pandan-infused rice, speckled with the delicate sweetness of lotus seeds, creates a truly captivating culinary experience. This traditional dessert offers a harmonious balance of textures – the soft, chewy rice perfectly complements the slightly crunchy lotus seeds, resulting in a delightful symphony of flavors in every bite. The subtle fragrance of pandan adds an extra layer of sophistication, making it a perfect treat for any occasion.
This recipe will guide you through each step, from preparing the fragrant pandan juice to achieving the perfect consistency of the sticky rice. Ready to embark on this flavorful journey and create this enchanting dessert yourself? Let's get started with the step-by-step instructions below!
Tools Needed
- Blender
- Pot
- Steamer
- Basket
- Bowl
Ingredients
- Sticky rice: 15 kg
- Pandan leaves: 0.5 kg
- Water: 400 ml
- Fresh lotus seeds: 700g
- Coconut milk: 700 ml
- Salt
- Sugar: 100g
- Cooking oil: 1 tablespoon
- Pandan essence: 2 drops (optional)
Step-by-Step Instructions
Step 1. Prepare the Rice and Lotus Seeds
- Wash sticky rice thoroughly and soak in pandan juice (made by blending pandan leaves and water) for at least 4 hours, or preferably overnight. Add 2 drops of pandan essence for a stronger fragrance and color.
- Wash fresh lotus seeds thoroughly.
- Boil lotus seeds with a teaspoon of salt for about 20 minutes until soft.
- Drain the water from both the soaked sticky rice and boiled lotus seeds.
Step 2. Steam the Sticky Rice with Coconut Milk
- Steam the drained sticky rice in a steamer basket for 20 minutes, leaving a hole in the center for steam to escape. Add pandan leaves on top during steaming for extra fragrance.
- Remove the sticky rice and let it cool slightly. Gently mix in 700ml of coconut milk, layering the mixture.
- Steam the sticky rice and coconut milk mixture for another 20 minutes.
- Add half a teaspoon of salt and 1 tablespoon of cooking oil. Mix thoroughly.
Step 3. Combine and Finish Steaming
- Steam again for 30 minutes until cooked through.
- Add the cooked lotus seeds and 100g of sugar (adjust according to preference). Steam for another 10 minutes to melt the sugar and let the flavors blend.
Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe
Tips
- Soaking the sticky rice overnight ensures it’s soft and absorbs the pandan flavor.
- Using fresh lotus seeds results in a softer texture.
- Steaming the sticky rice in two stages ensures it’s evenly cooked and not soggy.
- The amount of coconut milk can be adjusted; too much might make the rice mushy.
- Adding a little pandan essence enhances the color and fragrance.
Nutrition
- N/A
FAQs
1. Can I substitute coconut milk for the water in the recipe?
Yes, substituting coconut milk for some or all of the water will add extra richness and coconut flavor. Start by replacing half the water to see if you like the taste.
2. How can I make the pandan flavor stronger?
Use more pandan leaves or extract. For stronger flavor, you can increase the amount of pandan leaves and/or pandan extract slightly, but be mindful not to overpower the other flavors.
This Pandan Sticky Rice with Lotus Seeds recipe is a delightful journey for your taste buds, offering a perfect balance of sweetness, fragrance, and texture. We hope you enjoyed making this beautiful and flavorful dessert as much as we enjoyed sharing the recipe. Now, gather your friends and family and savor this delightful treat!