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Lotus Seed Sticky Rice
Rate this recipeOn slightly chilly days, a warm parcel of lotus seed sticky rice for breakfast is just the thing to fuel you for the whole day.
Give this humble sticky rice a try one day.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
45 minutes
Servings
4
Level
Easy
Ingredients
Nep ngong glutinous rice
400 g
Fresh lotus seeds
200 g
Peanuts
70 g
Grated coconut
70 g
Coconut milk
70 ml
Implementation Steps
01
- Soak the glutinous rice with a little salt overnight.
- Put sugar and grated coconut in a bowl and mix well.
- Cover tightly and refrigerate for 1.5 hours so the coconut absorbs the sugar and doesn't spoil.
- Put sugar and grated coconut in a bowl and mix well.
- Cover tightly and refrigerate for 1.5 hours so the coconut absorbs the sugar and doesn't spoil.
02
- Wash the lotus seeds, boil until cooked, then drain.
- Get a steamer ready and steam the rice and lotus seeds together with 1/2 tablespoon of salt.
- Get a steamer ready and steam the rice and lotus seeds together with 1/2 tablespoon of salt.
03
- Take the coconut out of the fridge.
- Heat a pan and cook the coconut until it firms up.
- Heat a pan and cook the coconut until it firms up.
04
- When the sticky rice is cooked, lift the lid, add the coconut milk, fluff up all the rice and turn off the heat.
- Crush the peanuts into a bowl and mix with a little salt and sugar.
- Crush the peanuts into a bowl and mix with a little salt and sugar.
05
To serve, put the sticky rice on a plate and sprinkle with some peanut salt – delicious.
Good luck!
Good luck!
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