Indulge in the vibrant hues and delightful textures of this authentic Purple Sticky Rice with Mung Bean filling recipe. This traditional Southeast Asian dessert boasts a captivating purple color from glutinous rice, naturally dyed with butterfly pea flowers or purple sweet potato, creating a visually stunning treat. The sweet, creamy mung bean filling perfectly complements the soft, chewy rice, offering a harmonious blend of flavors and textures that will tantalize your taste buds. This recipe is surprisingly easy to master, even for novice cooks.
Prepare to be amazed by the simplicity and deliciousness of this recipe! From soaking the rice to achieving the perfect consistency of the mung bean paste, we'll guide you through each step with clear instructions and helpful tips. Ready to create a mesmerizing dessert that's as beautiful as it is delicious? Let's embark on this culinary journey together and discover the step-by-step process below.
Tools Needed
- Steamer
- Pot
- Blender
- Molds
- Spatula
Ingredients
- Thai sticky rice: 1 kg
- Mung beans: 250g
- Water
- Coconut milk: 200ml
- Sugar: 100g
- Salt: 1/3 teaspoon
- Cooking oil: 2 tablespoons
- Coconut oil
- Purple leaves: 100g
- Purple leaf water: 400ml
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Wash sticky rice thoroughly. Soak for 30 minutes to 1 hour. No need to add salt.
- Wash mung beans and soak for 2-3 hours. Rinse again, then cook with 500-600ml of water until soft (15-20 minutes on low heat).
Step 2. Cook the Fillings and Rice
- Steam the soaked sticky rice for 30 minutes. Do not stir during steaming.
- Heat the smooth mung bean mixture with 2 tablespoons of cooking oil (or coconut oil) on medium heat, stirring frequently, until soft and thickened (15-20 minutes on low heat).
- Combine 400ml coconut milk, 400ml purple leaf water, 170g sugar, and 1/2 teaspoon salt. Cook on low heat until sugar dissolves.
Step 3. Combine and Cook the Sticky Rice
- Add the steamed sticky rice to the coconut milk mixture. Stir-fry on medium heat then reduce to low for 7-10 minutes until sticky rice is soft, sticky, and dry.
Step 4. Assemble and Set
- Lightly grease molds with cooking oil. Fill molds with sticky rice and mung bean filling. Press firmly and let stand for at least an hour to set before removing from molds.
Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe
Tips
- Don't overcook the mung beans; they should be soft but not mushy.
- Stir frequently while cooking the mung bean filling to prevent sticking.
- Adjust sweetness and color intensity to your preference.
- Don't open the steamer lid frequently while steaming the sticky rice.
- The sticky rice will be softer and more delicious if left overnight.
Nutrition
- N/A
FAQs
1. Can I use other types of rice instead of glutinous rice?
No, glutinous rice (also known as sweet rice) is essential for the characteristic soft and chewy texture. Other types of rice won't achieve the same result.
2. How can I make the purple color more vibrant?
If using butterfly pea flowers, steep them in hot water for a stronger infusion before adding to the rice. For purple sweet potato, ensure it's fully cooked and pureed for a richer color.
This Soft & Chewy Purple Sticky Rice with Mung Bean Filling recipe is a delightful and surprisingly simple dessert to make. Impress your friends and family with this visually stunning and delicious treat, perfect for any occasion. Enjoy the vibrant colors and satisfying textures of this unforgettable culinary experience!