How to make black sticky rice with coconut milk
Anyone here is a fan of sticky rice but afraid of having too
Let me introduce you to the new kind of sticky
rice– black sticky rice.
You can find this kind in many Asian grocery stores. I just found it on Amazon if you want to buy one.
I learned this recipe from this Vietnamese girl.
I made some minor changes to make it moister and mildly sweet.
Black sticky rice is healthier in a way that it contains less sugar than the regular sticky rice.
Consider brown rice, but now, it’s a sticky rice version.
Coconut milk is surely nutritious for your health as well.
What you need for this black sticky rice and coconut milk
2 cups of black sticky rice
1 cup of sticky rice
½ cup of split yellow mung bean
1 can or 13.5 oz of coconut milk
1 clove of green onion
½ teaspoon of corn starch or tapioca starch
6 tablespoons of sugar
Some hint of salt
Yellow sesame seeds, crushed peanuts
Let’s get started.
First of all, I know that I have said black sticky rice is a great substitute for regular sticky rice but for those who don’t eat a lot of sugar.
And I still used it here in my recipe.
However, with 1 cup of regular one in this black sticky rice, it will make the mixture softer and easier to chew. If you have never tried black sticky rice, it will be a wild decision to cook it all by itself.
Getting ready with the black sticky rice the night before
I started with soaking the black sticky rice and regular sticky rice the night before I made it.
I also soaked all the mung bean the night before.
After 1 night, I washed the sticky rice over the running water. I put a hint of salt into the mixture, mixed it well and put it into the steamer pot.
Steam the black sticky rice well
Make sure to make some holes in the middle to make the sticky thoroughly cooked.
Then, I steamed it under high heat for 40 minutes.
Don’t rush in cooking this sticky rice because it naturally needs more time to cook.
After 40 minutes, spray some hot water on the surface of the sticky rice and cook it for another 15 minutes.
For the mung bean, I also washed it again under the water and then put it into the pot.
In the video, she said that you could steam it. I did try it for this recipe too. However, it turned out drier than I wanted.
Therefore, my recommendation here is that you can put it into the pot with 2 cups of water and cook it in 15 minutes.
Once you see that it is easily mashed when you push the spoon under the mung bean, it is ready.
When the mung bean is still hot, add 1 hint of salt and 3 tablespoons of sugar and mash it well.
If you have a mixer, it’s even better. Just put the mung bean in there and mix it well until all is combined into one big texture.
The mung bean needs to be soft and moist.
How to make the best coconut milk
Pour all the coconut milk from the can into the pot
Add in 1 hint of salt and 3 tablespoons of sugar into
Cook it under medium heat.
Stir well until the mixture gets thicker.
Add the corn starch into the water and then put it into the mixture while stirring it.
The final product should be thick but easy to stir.
Don’t put too much flour because the coconut milk will get thick when it cools down.
Now, to the onions. Chop all the green onions. Boil 3 tablespoons of oil on high heat. Once it is boiling hot, add in the green onions. Add ½ teaspoon some chicken season or salt.
Let’s make the sesame salt.
Crush 2 tablespoons of peanuts together with sesame seeds. Then, add 1 teaspoon of salt and 2 tablespoons of sugar. Mix them well to have the added flavor at the end.
I’m getting ready now.
Okay, put all the ingredients together.
First, put a layer of sticky rice at the bottom. Make sure to spread it out so it is not too thick of a layer.
Then, add a layer of mung bean. Spread it out evenly as well.
Next is a layer of green onions, then coconut milk.
Add some shredded coconut and sprinkle the mixture of sesame salt on top of it.
Look how delicious it is. It is a not-too-sweet yummy dessert that is healthy, flavorful and easy to make for your family.
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