Steamed Sticky Rice in 3 Colors
Steamed Sticky Rice in 3 Colors is the combination between purple from Cẩm leaves, green from pandan leaves and yellow from mung bean. Here is the great dish to serve visitors on the first day of Tet Holiday. It can make your new year with many lucks and happinesses. This dish comes from many spectacular Vietnamese Recipes.
Ingredients
| 1 bunch (50 g) | Cẩm leaves (purple part) | |
| 1.5 bowls | sticky rice (purple part) | |
| 3 tbsp | 45 ml | sugar (purple part) |
| 1 tsp | 5 ml | salt (purple part) |
| 1 tsp | 5 ml | vegetable oil (purple part) |
| 1 bunch (50 g) | pandan leaves (green part) | |
| 2 tbsp | 30 ml | sugar (green part) |
| 1 tsp | 5 ml | salt (green part) |
| 1 tsp | 5 ml | vegetable oil (green part) |
| ¼ bowl | mung bean, no cover (yellow part) | |
| 3 tbsp | 45 ml | sugar (yellow part) |
| 1 tsp | 5 ml | vegetable oil (yellow part) |
| — | circle mould | |
| — | roasted sesame and peanut | |
| — | extra sugar, for serving with the steamed sticky rice |
Instructions
- Clean the Cẩm leaves (only use the leaves). Put them into a pot, add ½ tablespoon water, cook until the leaves make the water turn purple. Filter this mixture, use the purple water and throw away the leaves.
- Clean the sticky rice carefully. Soak ½ of the sticky rice into the purple water (from step 1) with a little salt added and wait 1 night.
- The next day, pour the rice onto a basket and wait for it to dry. Next, bring to steam. Sometimes use a wood spoon to stir well and add more sugar + salt + oil into the sticky rice. Cook until it is soft and turn off the heat. Now you finish one part for one of the amazing Vietnamese dish recipes on Tet holiday.
- Clean the pandan leaves carefully. Cut into short pieces. Put into a grinder + ½ tablespoon water, grind well. Filter to get the green water. Throw away the dregs from the leaves.
- Use the leftover sticky rice (from step 2) and soak into the green water with a little salt added. Wait for 1 night.
- The next day, pour the rice onto a basket and wait for it to dry. Then bring to steam. Sometimes use a wood spoon to stir well. Add more sugar + salt + oil and mix well. Cook until it is soft. Turn off the heat.
- Clean the mung bean 2-3 times. Soak into water for 1 hour.
- Pour all the mung bean into a pot, add more water to cover all the mung bean. Cook until they become soft. Turn off the heat. Next, pour the mung bean into a grinder and grind well with sugar.
- Pour the ground mung bean into the pot again, use a wood spoon to stir until it is dry and gets cold. Put into the vegetable drawer of the fridge for 1 hour.
- Scoop 1 spoon of green steamed sticky rice into the mould. Use a spoon to press firmly. Next, use another spoon to scoop ground mung bean and add it in the center, use that spoon to press firmly again. Finally, do the same process for the purple steamed sticky rice. Do this until all the steamed sticky rice is used up. I suggest you should do this process while the steamed sticky rice is still hot. It helps the layers stick together.
- Gently use your hand to pull the mould off the steamed sticky rice. Before serving, sprinkle a little sugar, roasted sesame and peanut on the face.
Now, Steamed Sticky Rice in 3 Colors is ready to serve.