Indulge in the delightful textures and subtle sweetness of Sticky Glutinous Rice with Lotus Seeds, a traditional dessert that's surprisingly simple to make at home. This recipe offers a refined yet comforting treat, perfect for sharing with loved ones or enjoying as a special self-care moment. The fragrant rice, bursting with delicate lotus seeds, creates a harmonious blend of flavors and textures that will leave you wanting more. The creamy coconut milk adds a richness that complements the subtle sweetness without overpowering the delicate notes of the lotus seeds.
This recipe elevates a classic dessert to a new level of deliciousness, thanks to its careful balance of ingredients and simple techniques. Forget complicated recipes and lengthy cooking times; this version is surprisingly easy to master. Ready to create this irresistible treat? Let's dive into the step-by-step instructions below!
Tools Needed
- Steamer
- Pot
- Pan
- Grinder
- Bowl
- Food wrap
Ingredients
- Green glutinous rice: 280g
- Mung beans (peeled): 100g
- Lotus seeds: 100g
- Pandan leaves: 30g
- Pandan leaf water: 30g of leaves blended with 300ml water
- Dried coconut: 1/2
- Coconut milk
- Sugar
- Salt
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Soak mung beans for 4-5 hours. Wash again and steam with pandan leaves underneath for 20 minutes.
- Boil lotus seeds over low heat for 30-45 minutes until soft. Cover and let them sit for 10-15 minutes to soften further.
- Blend pandan leaves with water, refrigerate overnight, and separate the green essence from the clear water.
- Stir-fry shredded coconut (150g) with 30g sugar and a pinch of salt until slightly transparent (7-10 minutes).
Step 2. Cook the Rice and Combine Fillings
- Mash the steamed mung beans with 20-30g of sugar while still hot.
- In a pan, combine coconut milk (approx. 30-40ml), pandan essence (30-40ml), sugar (4-5 spoons), and additional pandan leaves. Bring to a boil for 1-2 minutes.
- Mix the glutinous rice with the pandan coconut milk mixture until slightly sticky but still chewy.
- Add the mashed mung beans, lotus seeds, and stir-fried coconut to the rice. Mix well.
Step 3. Infuse Flavors
- Wrap the mixture in food wrap and let it sit for 10-15 minutes to allow the flavors to meld.
Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe
Tips
- Using white glutinous rice gives a stronger green rice aroma; green rice has a pandan leaf aroma.
- You can add sugar to the lotus seeds while they are still warm or leave them plain.
- If using green glutinous rice that already contains pandan leaves, you can skip adding extra pandan leaves to the coconut milk mixture.
- Don't overmix the rice; it should be slightly sticky and chewy, not mushy.
Nutrition
- N/A
FAQs
1. Can I use regular rice instead of glutinous rice?
No, regular rice won't achieve the same sticky texture. Glutinous rice (also known as sweet rice) is essential for this recipe.
2. What if I don't have coconut milk?
You can substitute with heavy cream or even just a little extra water, but the coconut milk adds a lovely richness and flavor.
3. How can I make this recipe vegan?
Ensure your coconut milk is vegan and you're good to go! This recipe is naturally vegan without any animal products.
This easy recipe for Sticky Glutinous Rice with Lotus Seeds and Coconut delivers a delightful dessert experience with minimal effort. The combination of textures and subtle sweetness makes it a perfect ending to any meal or a satisfying treat on its own. Enjoy the delicious results of your culinary adventure!