Imagine a dish where the sweetness of corn dances with the earthy notes of mung beans, all cradled in the comforting embrace of creamy coconut milk and sticky, glutinous rice. This isn't just a dessert; it's a flavor journey, a textural delight, and a surprisingly simple dish to master. Sticky Rice with Corn & Mung Beans offers a unique twist on traditional rice recipes, bringing together unexpected ingredients for a harmonious and satisfying result. The vibrant colors alone are enough to entice you, but the taste? It’s an explosion of tropical sweetness balanced by subtle earthiness.
This recipe is perfect for a light lunch, a satisfying side dish, or even a unique dessert. The sweet and savory balance is remarkably versatile, adapting well to both sweet and savory additions. Ready to create this culinary masterpiece? Let's dive into the step-by-step instructions and transform these simple ingredients into a truly unforgettable meal.
Tools Needed
- Steamer
- Pot
- Mixing bowl
Ingredients
- Sticky rice: 400g
- Peeled mung beans: 100g
- Corn (American corn): 1 ear
- Coconut milk: 400ml
- Sugar
- Salt
- Pandan leaves (optional)
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Wash the sticky rice thoroughly. You can use any type of sticky rice.
- Soak the peeled mung beans for at least 2 hours.
- Slice the corn thinly.
- Soak the sticky rice in 200-300ml of coconut milk for about 30 minutes.
- Add a little salt to the soaked sticky rice.
Step 2. Steam the Rice and Beans
- Steam the mung beans for about 20 minutes until cooked. Mix with 1-2 tablespoons of sugar.
- Steam the sticky rice for 10 minutes. Add the sliced corn.
Step 3. Cook and Sweeten the Rice
- Pour in the remaining coconut milk (about 100ml) in two additions, mixing well after each addition.
- Steam for another 5 minutes. Add sugar to taste.
- Mix well, then steam without the lid to let the excess moisture evaporate.
Step 4. Combine and Serve
- Add the steamed and sugared mung beans. Mix well.
- Turn off the heat. Let it cool down and serve.
Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe
Tips
- For extra fragrance, add pandan leaves to the steamer.
- Use fresh coconut milk for a richer flavor. If you prefer less fat, use canned coconut milk.
- Adjust the amount of corn and sugar to your preference.
- Leftovers can be stored in the refrigerator for about a week or two.
Nutrition
- N/A
FAQs
1. Can I use different types of rice?
While glutinous rice (sticky rice) is best for achieving the desired texture, you could experiment with short-grain rice, but it won't be as sticky.
2. What if I don't have coconut milk?
You can substitute with other creamy liquids like full-fat milk or even a light broth, but the flavor will be quite different. Coconut milk is key for the creamy texture and flavor.
3. Can I prepare this dish ahead of time?
Yes! This dish is great made ahead. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
This Sticky Rice with Corn & Mung Beans recipe offers a delicious and surprisingly easy way to enjoy a unique blend of flavors and textures. The creamy coconut milk perfectly complements the sweetness of the corn and the subtle earthiness of the mung beans, creating a dish that's both satisfying and memorable. Enjoy this delightful treat as a side, a light meal, or a surprisingly delicious dessert!