Five-Color Sticky Rice (Xôi Ngũ Sắc) — Variant 3

Step 1: Fresh turmeric is shaved off the shell, crushed and put in a bowl of water, dissolved to get water for the yellow color of the sticky rice. Step 2: Add gac, remove all the seeds separately into a bowl, then put in 1/2 bowl of white wine to soak for 30 minutes for the gac to release its color into the water. Put on plastic gloves to squeeze the seeds out completely and remove the black seeds. Step 3: Green sticky leaves are washed then chopped and blended pure. Add 400ml of water, stir with a chopstick, then filter to get green water and remove the residue. If you don't have a filter, use a clean cloth to grab the water. Step 4: The (purple) leaves are washed, cut into slices, then put in a saucepan with 400ml of water for 15 minutes of boiling. Remove the leaves and keep the water to make purple. Now you have finished processing the raw materials for the multicolored sticky rice. Step 5: Clean the rice and divide it into 5 different parts for the 5 colors. Each piece of rice is soaked in 400ml of a different colored water; the last part is soaked in normal water to create white. Step 6: After soaking the rice for about 1 hour, pick it up into 5 different bowls. To each add a little coconut milk + 1 tablespoon white sugar + 1/2 teaspoon salt, then mix well so the cooked rice is bolder. Step 7: Finally, add water to the autoclave and add each piece of rice to steam until sticky and ripe, then turn off the stove. Put the five-colored sticky rice on different plates or into a 5-storey colorful wall — you can create your own dishes.

It is not difficult at all; you can make this attractive dish yourself. It makes a great breakfast for the family or a dish to celebrate the full moon each month.

Source: blog.beemart.vn (cach-lam-xoi-ngu-sac).