1. Ingredients for making sticky rice
Glutinous rice: 500g
Glutinous rice flour: 300g
Pork (should choose pork belly): 100g
Green beans: 200g
Rau khúc: 100g
Green onion: 2 stalks
Dried onion: 10g
Fried onion: 10g
Cooking oil: 2-3 tablespoons
Banana leaves: 1 little
Common spices (salt/ sugar/ fish sauce/ seasoning powder/ ground pepper): a little
2. How to make sticky rice
Step 1: Prepare ingredients
Soak sticky rice and mung beans in water for about 6-8 hours or overnight to soften the rice. Then, remove the beans and rice, rinse, and drain.
Mix the mung beans with half a teaspoon of salt, then put them in a pot and boil with enough water. Cook until foam appears on the surface, then remove the foam and leave the remaining water in the pot to cover the mung beans, then cover. Continue to cook the beans over low heat for another 15-20 minutes. When the beans are soft, pour them into a basket and drain.
Rub the pork belly with salt to remove the odor, wash it several times with clean water and chop it finely.
Wash and chop the rau khuc.
Peel the shallots, wash them and chop them finely. Remove the roots of the green onions, pick off the wilted leaves, wash them and chop them finely. Wash the banana leaves and drain.
Step 2: Make the filling
Put the rau khuc and 150ml of water into a blender, blend until smooth and squeeze out the juice. Then, put it in a pot and boil until the temperature is about 70 degrees Celsius, then add 1/3 teaspoon of salt.
Take the watercress juice and mix it with 1 tablespoon of cooking oil and 300g of glutinous rice flour, then knead well until the dough is soft, smooth and not runny. Cover with plastic wrap and let it rise for 30-40 minutes.
Fry shallots with cooking oil, then add pork belly and stir-fry, then add 1/3 teaspoon seasoning powder, 1/3 teaspoon sugar and stir well.
Add the boiled mung beans and stir-fry, add 1/3 teaspoon sugar, 1 tablespoon cooking oil and chopped green onions. Stir until the mixture sticks together, then turn off the heat and sprinkle in half a teaspoon of pepper.
When the mung bean and meat filling is cool, use your hands to shape them into round balls the size of chicken eggs.
Step 3 : Cook sticky rice
Divide the fermented glutinous rice dough into balls like the mung bean filling. Then, take each ball and flatten it, put the mung bean and meat filling in the middle, wrap it tightly and roll it into a ball. Do the same until all the glutinous rice dough and mung bean filling are used up.
Next, roll each ball of dough through a thin layer of sticky rice and gently place it in a steamer covered with a layer of banana leaves and cover it evenly with sticky rice.
During the steaming process, cover the surface with a clean towel to prevent the steam from falling down and making the sticky rice soggy. Steam for about 50-60 minutes until the sticky rice is cooked.
Step 4 : Finish
When the sticky rice is soft and the rice grains are plump and sticky, it means the sticky rice is cooked. Take the sticky rice out onto a plate, sprinkle some fried onions on top and enjoy.
3. Notes when making sticky rice
To have delicious sticky rice, you must know how to choose ingredients and process them skillfully and delicately to create an attractive and flavorful sticky rice dish.
Sticky rice for making xoi khuc must be carefully selected and soaked before cooking so that the cake is soft and sticky.
You should choose glutinous rice grains that are opaque white, even and shiny, and when you smell them you can feel the light aroma of new sticky rice. You can choose the golden flower sticky rice to cook sticky rice, because this type of sticky rice is very sticky and when cooked, it has a characteristic aroma.
You should choose pork belly with balanced meat and fat, so it won't be too rich to eat.
Good pork belly will have a layer of opaque white fat, a layer of pinkish red meat, a dry membrane on the outside, when pressed with your hand you can still feel the elasticity, the meat is still firm.
Avoid buying pieces of meat that are mushy, lose their elasticity and firmness when touched. There are strange blood clots on the meat.
Wrapping sticky rice in banana leaves will give it a more delicious flavor.
Sticky rice with sesame salt is also a favorite dish of many people.
Uneaten sticky rice can be wrapped tightly and stored in the refrigerator for about a week. When ready to eat, take it out and steam it again or microwave it until it is as hot and sticky as when it was just cooked.
Sticky rice with the characteristic aroma of knotweed leaves, the slight spiciness of pepper, the smooth, chewy taste of sticky rice mixed with the rich taste of green beans and the fatty taste of meat creates an irresistible delicious sticky rice dish.
Get in the kitchen and try this delicious, simple recipe for sticky rice. Good luck!
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