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Pandan sticky rice with taro seeds is a dish that instantly triggers cravings due to its perfect blend of the chewiness of glutinous rice, the sweet earthiness of taro, and the unique aroma of pandan leaves.
Pandan sticky rice with taro seeds: A Delightful Feast for the Senses
Pandan sticky rice with taro seeds is a dish that embodies both beauty and flavor, with the green hue of pandan leaves complementing the chewy texture of rice and the earthy richness of taro seeds. Every taro season, homemakers cannot resist preparing this enticing steamed sticky rice. Check out the recipe below to treat your entire family!
Ingredients for Making Pandan Sticky Rice with Taro Seeds
- 500 grams of premium glutinous rice
- 5 pandan leaves
- 2 tablespoons of salt and 3 tablespoons of sugar
Ingredients for Making Pandan Sticky Rice with Taro Seeds
- 100g shredded coconut
- 50ml coconut milk, or coconut powder as a substitute
- 200g dried or fresh taro seeds
How to Make Fragrant Pandan Sticky Rice
Step 1: Prepare Ingredients for Cooking Sticky Rice
- Clean pandan leaves and cut them into small pieces. Grind them with 300ml water, then strain the pandan water using a filter and pour it into a bowl.
- Rinse glutinous rice thoroughly and soak it in the pandan water for 6 - 8 hours until the rice becomes soft and evenly swollen.
- Remove the hearts from lotus seeds to avoid bitterness. If using dried lotus seeds, rinse and soak them in water for about 3 hours until soft, then drain and rinse them again with water. Next, boil the lotus seeds with water for 15 - 20 minutes until they are soft, then drain. If using fresh lotus seeds, rinse them thoroughly and boil them with water until soft, then drain.
Prepare Ingredients for Cooking Sticky Rice with Lotus Seeds
Step 2: Steam the Sticky Rice
- After soaking the rice, drain the water and transfer it to a large bowl. Add a pinch of salt and the cooked lotus seeds, or coconut powder if using, to the rice and mix well.
Place the sticky rice in a steamer basket over boiling water, ensuring there are small holes for steam to evenly cook the rice.
Steam the rice for 20 - 30 minutes until fully cooked. Add 2 tablespoons of sugar, stirring well, then simmer for an additional 5 minutes to allow the sugar to dissolve into the rice.
If using coconut water instead of coconut milk, add it to the cooked rice along with sugar, simmer for 5 more minutes, then remove from heat.
Steam the lotus seed and pandan leaf sticky rice.
Delicious and enticing pandan leaf and lotus seed sticky rice.
Indulge in the soft, fragrant pandan leaf and lotus seed sticky rice, complemented by chewy lotus seeds, creamy coconut milk, and topped with shredded coconut for an exquisite breakfast option.
Beautifully presented pandan leaf and lotus seed sticky rice.
Wishing you and your family a delightful morning with this delicious and visually appealing pandan leaf and lotus seed sticky rice!
