Top 10 Delicious Lotus Seed Sticky Rice Recipes to Make at Home

1. Red Sticky Rice with Lotus Seeds

Ingredients: 500g glutinous rice, 1 ripe gac fruit, 200g lotus seeds, Sugar, Salt, Cooking oil, Roasted sesame seeds. Method:

Sticky rice with lotus seeds and pandan leaves is a delicacy often enjoyed during the Mid-Autumn Festival. The vibrant green sticky rice paired with tender white lotus seeds creates an irresistible, unique flavor. However, making this dish is quite simple!

Ingredients:

• 300g glutinous rice
• 100g dried lotus seeds
• 10 pandan leaves
• 50ml coconut milk
• Seasonings: Sugar, salt

Instructions:

• Step 1: Prepare the Ingredients: Soak the dried lotus seeds in water for about 3 hours until they soften, then rinse thoroughly. Bring a pot of water to a boil, add the lotus seeds and cook for about 15 minutes until soft, then remove. Clean the pandan leaves, chop finely. Then, put 7 pandan leaves with 300ml water into a blender, blend until smooth, and strain to extract pandan leaf juice. Rinse the glutinous rice and soak it, then pour the strained pandan leaf juice into the rice, soak for about 6 hours or overnight until the rice expands.
• Step 2: Steam the Sticky Rice: After soaking the rice, drain the water and transfer the rice to a bowl. Add the lotus seeds to the rice bowl, add 2 teaspoons of coconut milk, ¼ teaspoon of salt, and mix well. Prepare a pot of boiling water for steaming the rice, add the remaining 3 pandan leaves to the water. Note to put the rice in a steamer and create holes to make the rice more elastic and delicious. Steam the rice for about 20-30 minutes until fully cooked. Finally, remove the rice and add 2 tablespoons of sugar, mix well to complete.
• Finished Product: Sticky rice with lotus seeds and pandan leaves, with a soft and sticky rice layer, combined with chewy lotus seeds and the sweet taste of sugar, creates a delicious and special sticky rice dish, especially during the Mid-Autumn Festival.

Ingredients:

• 500g glutinous rice
• 50g dried lotus seeds
• Coconut milk
• 100g grated coconut
• Seasonings: Cooking oil, sugar, salt

Instructions:

• Step 1: Prepare the Ingredients: Rinse the glutinous rice and soak it with the strained pandan leaf juice, soak for about 6 hours or overnight until the rice expands. Soak the dried lotus seeds in water for about 3 hours until they soften, then rinse thoroughly. Bring a pot of water to a boil, add the lotus seeds and cook for about 15 minutes until soft, then remove. Mix the rice and lotus seeds together, then add 1 teaspoon of salt and mix well.
• Step 2: Cook the Sticky Rice: Place the steamer on the stove and bring to a boil over high heat. Once boiling, place the rice and lotus seed mixture into the steamer and steam for 30 minutes.
• Step 3: Prepare the Coconut Milk Mixture: In a bowl, mix 2 teaspoons of coconut milk, 1 teaspoon of sugar, and 1 teaspoon of cooking oil, then stir well.
• Step 4: Make the Coconut Milk Lotus Seed Sticky Rice: After steaming the rice for 30 minutes, add the grated coconut and mix well. Then, evenly pour the prepared coconut milk mixture over the rice, steam for an additional 30 minutes.
• Finished Product: The sticky rice is soft, chewy, and fragrant. When eaten, you'll taste the chewiness of the lotus seeds along with a hint of sweetness from the grated coconut. It creates an extremely satisfying sensation when consumed.

Sticky rice with lotus seeds and mung beans is a popular type of sticky rice, loved by many not only for its delicious aroma but also because of how simple it is to make. Let's get started!

Ingredients:

• 500g glutinous rice
• 200g lotus seeds
• 100g mung beans
• 50g shredded coconut
• 50ml coconut milk
• Seasonings: Sugar, salt

Instructions:

• Step 1: Prepare the Ingredients: Rinse the glutinous rice and soak it in water for 6 - 8 hours or overnight. Then, drain the water. Pick out the mung beans to remove any impurities, then rinse and soak them in water for 3 - 4 hours until soft. Finally, drain the water. Peel the hard outer shell of the lotus seeds with a sharp knife. Gently remove the thin membrane on the outside. Then, stop the knife at the top of the lotus seed to extract the heart of the lotus seed, then rinse the lotus seeds with diluted salt water until dry.
• Step 2: Make the Sticky Rice with Lotus Seed and Mung Bean: Put the glutinous rice, mung beans, and lotus seeds in a large bowl. Add 1 teaspoon of salt and mix well to make the rice more flavorful. Place the mixture into a steamer and steam over high heat for about 20 - 25 minutes. While steaming, add 1 teaspoon of sugar to the coconut milk and stir gently until the sugar dissolves. Then, put the shredded coconut in another bowl and mix well with 1 teaspoon of sugar. After steaming the rice for about 20 - 25 minutes, open the lid to check if the lotus seeds are soft. Then, mix in the shredded coconut. Next, pour the coconut milk mixture over the rice, mix well. Finally, steam for another 15 minutes to allow the rice to absorb the coconut milk and become soft and chewy.
• Finished Product: When served, the sticky rice is hot and fragrant with the scent of lotus seeds. When tasted, you'll immediately feel the chewiness and richness of the sticky rice, along with a hint of coconut milk, guaranteeing satisfaction with every bite.

Ingredients:

• Glutinous rice: 350g
• Taro (without skin): 100g
• Fresh lotus seeds: 100g
• Granulated sugar: 85g
• Coconut milk: 70ml
• Pandan leaves: 3 – 5 leaves
• Purple leaf extract: 100ml

Instructions:

Prepare the Ingredients

• Rinse the glutinous rice with water several times, then soak in warm water mixed with purple leaf extract for 4 – 5 hours. After soaking, drain the rice, rinse with cold water, and drain again.
• Peel the thin outer layer of the lotus seeds, remove the lotus heart, rinse clean, and drain.
• Clean the pandan leaves, blend with a little water, and strain to extract the coconut milk.

Steam the Lotus Seeds

• Boil the lotus seeds until soft, then remove.

Cook the Sticky Rice with Lotus Seed and Purple Leaves

• After soaking in purple leaf extract for 2 hours, drain the rice.
• Coat the glutinous rice evenly with a little salt and pandan leaf extract, let it rest for 15 minutes to absorb the color.
• Bring the steamer to the stove, turn on high heat until the water boils quickly.
• Evenly spread the glutinous rice on the steamer, leaving a gap in the middle.
• Steam for 10 minutes. After the first steaming, open the lid, stir the rice evenly to cook it evenly and remove excess water.
• Add the steamed lotus seeds, mix well, and spread evenly as in the first steaming.
• Steam for another 10 minutes, then pour the coconut milk mixed with sugar over the rice, cover and steam for another 5 minutes to complete the sticky rice dish.

Ingredients:

• 500g glutinous rice with yellow flowers
• 1 can of coconut milk (160g)
• 10 blue butterfly pea flowers
• A pinch of salt
• 2 tablespoons of brown sugar
• A handful of roasted sesame seeds

Instructions:

• Rinse the glutinous rice thoroughly, soak until soft, wash the blue butterfly pea flowers, and remove the stems. Set aside 2 tablespoons of coconut milk in a bowl, add 2 tablespoons of brown sugar, a pinch of salt, and 1 tablespoon of cooking oil, mix well until the sugar and salt dissolve.
• Place the glutinous rice, blue butterfly pea flowers, and remaining coconut milk into an electric rice cooker, ensuring the water level covers the rice. Turn on the cooker, and after it switches to the warm setting, wait for 15 minutes before opening the lid. Stir well and pour the mixture of coconut milk, brown sugar, salt, and oil over the rice, stir again, and turn on the cooker for another cycle. Once the rice cooker switches to warm mode again, wait an additional 10 minutes for the rice to cook evenly.
• Remove the cooked sticky rice from the cooker, sprinkle with roasted sesame seeds or enjoy with salted soybeans for extra flavor.

Ingredients:

• 500g glutinous rice
• 200g peeled mung beans
• 200g fresh lotus seeds
• 1 can of condensed milk
• Seasonings: salt, cooking oil,...

Instructions:

• First, wash the glutinous rice thoroughly and soak for at least 8 hours, preferably overnight. After soaking, drain the rice and let it drain. Mix 1/4 teaspoon of salt into the rice and mix well.
• Wash the peeled mung beans and soak in warm water until soft. Then, steam until the beans are cooked. Once cooked, use a mortar and pestle to crush the beans, then spread them out on a tray to dry.
• Tip for this step
• Crush the mung beans while they are still hot for easier mashing.
• Remove the core of the lotus seeds, then boil in water for about 5 - 10 minutes.
• Tip for this step
• Do not boil the fresh lotus seeds too long, as they will become mushy.
• Mix the glutinous rice with the lotus seeds and steam in a steaming pot for about 20 minutes. Once the sticky rice is cooked, add the mung beans and continue steaming for another 20 minutes. Transfer the sticky rice to a wide plate, place banana leaves on top, drizzle with some cooking oil, and 1 tablespoon of condensed milk while the rice is still hot to make each grain glossy.

Ingredients:

• 150g quality glutinous rice
• 100g fresh lotus seeds
• 20 – 50g shredded pork floss
• 10 quail eggs
• 2 shallots
• 2 spring onions
• Cooking oil, seasoning

Instructions:

Preparing Ingredients

• Wash the glutinous rice and soak in water overnight or at least 4 hours.
• Remove the core of the fresh lotus seeds, wash thoroughly, and drain.
• Cook the quail eggs until done, peel off the shells.
• Finely chop the spring onions.
• Slice or julienne the shallots.

Cooking Sticky Rice with Rice Cooker

• Plug in the rice cooker, add water, and set to “cook” mode.
• When the water boils, add the lotus seeds and boil for 5 – 7 minutes.
• Add the washed and drained glutinous rice to the pot.
• Ensure that the water level in the pot, after adding the rice, just covers the surface of the rice; too much water will result in soggy rice after cooking.
• Close the lid, set to “cook” mode again, and cook until the rice is done.

Preparing Shallot Oil and Crispy Shallots

• Heat a pan, add 4 tablespoons of cooking oil, and sauté the shallots until fragrant.
• Remove the fragrant shallots and set aside.
• Pour half of the hot shallot oil into a bowl containing the finely chopped spring onions to make shallot oil.
• Add the remaining half of the fried shallot oil to the cooked sticky rice, mix well to make the rice grains glossy and more aromatic.

Ingredients:

• 200g glutinous rice
• 100g lotus seeds
• 600g chicken meat
• 200g Vietnamese pork sausage
• 8 quail eggs
• 800ml coconut water
• 1 clove garlic
• 3 shallots
• 30ml soy sauce
• Seasoning: salt, broth powder, chili powder, oyster sauce, honey, cooking oil

Instructions:

Preparing Ingredients

• Chop the chicken meat into small pieces and wash thoroughly. Score a few lines on the surface of the meat pieces. Marinate with broth powder, honey, chili powder.
• Remove the core of the lotus seeds, wash thoroughly, and drain.
• Wash the glutinous rice and let it drain.
• Cook the quail eggs until done, then peel off the shells.
• Slice the Vietnamese pork sausage thinly.

Making Sauce

• Mince the garlic and shallots. Make the sauce by mixing 500ml coconut water with soy sauce, broth powder, oyster sauce, cooking oil. Stir well to dissolve the seasonings.

Preparing Accompaniments

• Heat a pan, add 10ml cooking oil, and turn on medium heat. Add the chicken meat to the pan and cook for about 20 minutes. Use chopsticks to turn the meat pieces for even cooking.
• When the chicken turns golden, gently pour the prepared sauce into the pan. Continue cooking until the sauce thickens.

Cooking Sticky Rice

• Put the glutinous rice, lotus seeds, a pinch of salt, and 300ml coconut water in a pot and cook until done.

Assembly

• Serve the chicken and lotus seed sticky rice with Vietnamese pork sausage, quail eggs. Sprinkle some fried shallots and chopped spring onions on top for aroma. Now, the dish is complete with all the delicious ingredients. It looks appetizing and tastes amazing with the fragrant aroma of lotus seeds combined with chicken and fried shallots.