Top 27 Fragrant and Delicious Sticky Rice Dishes for Festive Days

Ingredients:

• 300g black beans
• 3 bowls glutinous rice
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons vegetable oil
• Roasted sesame seeds and peanuts

Instructions:

• Rinse the black beans, remove any damaged beans, and soak them overnight.
• Clean the glutinous rice and soak it overnight with a pinch of salt.
• Boil the black beans in water with a little salt until soft, then drain.
• Mix the boiled beans with the soaked glutinous rice and add sugar, then steam in a steamer.
• After about 10-15 minutes of steaming, drizzle vegetable oil over the surface of the sticky rice and mix well with a chopstick.
• Steam until the sticky rice is cooked through, then remove from the steamer.
• Crush roasted sesame seeds and peanuts, mix with a pinch of salt, and sugar to serve with the sticky rice.

Ingredients:

• 4 bowls glutinous rice
• Water
• 20g fresh pandan leaves
• 1/2 teaspoon salt
• Grated coconut
• Sesame seeds
• Sugar

Instructions:

• Wash and cut pandan leaves into small pieces, then blend and strain to extract the juice.
• Drain the soaked glutinous rice. Put rice, pandan juice, and water into an electric rice cooker, switch to cooking mode. When the cooker switches to warm mode, stir well, cover, and switch back to cooking mode. Wait for another 15 minutes until the sticky rice is cooked.
• Toast sesame seeds until fragrant, then crush and mix with sugar, salt, and serve with sticky rice.

Ingredients:

• 400g glutinous rice
• 200g green beans
• 1 teaspoon salt

Instructions:

• Soak glutinous rice and green beans for about 2 hours, then drain.
• Mix salt with rice and beans, put them in an electric rice cooker. Add water until it covers the rice about 0.5cm deep.
• Turn on the cooker and wait until it boils, quickly stir, then cover tightly. When the cooker switches to warm mode, wait for about 10 more minutes until the sticky rice is cooked.

Ingredients:

• 450g green rice flakes
• 100g mung beans
• 60g sugar
• Grated coconut
• Vegetable oil

Instructions:

• Soak mung beans in warm water for at least 6 hours to swell, then boil the mung beans with water and discard the water, simmer until the beans are tender.
• Grind the cooked mung beans into a fine paste.
• Mix green rice flakes with vegetable oil and steam on the stove until the rice is sticky.
• Transfer the sticky rice to a bowl, add sugar, grated coconut, and mashed mung beans, mix well, and enjoy.

Ingredients:

• 1/2 dried coconut
• 20g purple leaves
• 400g glutinous rice
• White sesame seeds toasted golden
• White sugar
• Coconut milk

Instructions:

• Grate the coconut into thin strands with 80g of sugar, a few strands of pandan leaves, and water until the sugar dissolves, and the coconut turns translucent.
• Boil 450ml water with filtered purple leaves.
• Wash and drain the glutinous rice. Put rice and purple leaf water in an electric rice cooker and press the cook button until the rice is cooked.
• When the rice is cooked, add coconut milk, stir well, transfer the rice to a plate, and top with grated coconut, sugar, and toasted sesame seeds.

The subtle sweet fragrance of pandan leaves, the creamy richness of coconut milk, and the vibrant color will make this pineapple leaf sticky rice an unforgettable treat.

Ingredients:

• 250 grams glutinous rice
• 8 - 12 pineapple leaves
• 50 grams shredded coconut
• 35 grams sugar
• 20 grams ginger

Instructions:

• Step 1: Wash the pineapple leaves, chop finely, and grind with a little water, then strain to extract the juice.
• Step 2: Keep a small bowl aside for soaking the rice for about 8 - 10 hours.
• Step 3: Toast sesame seeds until golden, crush, drain the soaked rice, cook until done, then mix with pineapple leaf juice, shredded coconut, sesame seeds, and sugar.

Ingredients:

• 300g glutinous rice
• 150g peanuts
• 100g shredded coconut
• salt

Instructions:

• Soak glutinous rice overnight.
• Cook peanuts until done.
• Season rice with 2 teaspoons of salt, then add peanuts and shredded coconut, mix well.
• Steam over boiling water for 40 minutes.

Ingredients:

• 500g glutinous rice
• 10g turmeric powder
• 300g green beans
• 20g salt
• Dried shallots
• Dried shredded chicken or pork
• Seasoning: fish sauce, salt, broth mix, pepper, cooking oil

Instructions:

• Step 1: Prepare glutinous rice: Rinse glutinous rice with water. Dissolve turmeric powder in warm water in a ratio of 1 kg of rice to 1 tablespoon of turmeric, add 2 teaspoons of salt, then soak the rice overnight, making sure the rice is submerged in turmeric water. After one night, remove the rice and let it drain.
• Step 2: Steam the rice: Place the drained rice in a steaming basket and steam for about 30 – 45 minutes until the rice is cooked. Every 10 minutes, open the lid to stir the rice evenly. If the rice is fragrant and not too dry or mushy, it is done. Drizzle a little chicken fat or cooking oil over the rice to enhance the richness of the dish.
• Step 3: Steam the green beans: Clean the green beans, soak in warm water for a few hours, then remove and drain, season with a little salt for added flavor. Then steam the green beans until soft, about 15-20 minutes. Once the green beans are cooked, mash them into a paste.
• Step 4: Fry shallots: Peel and thinly slice the dried shallots. Heat oil in a pan and fry the shallots until golden brown, making sure to stir occasionally to prevent burning. Once the shallots are evenly golden, turn off the heat, strain the oil, and you have golden brown fried shallots.
• Step 5: Assembly and serving: Spread the cooked rice evenly in a bowl, press it firmly, then invert the bowl onto a plate. Slice the green beans thinly and arrange them on top of the rice, followed by the shredded chicken or pork, and fried shallots in order. Drizzle 1 – 2 teaspoons of cooking oil, used for frying shallots, over the rice to add richness.

Now you have completed the simple and unique turmeric sticky rice recipe. Enjoy it while it's still hot to savor the rich flavors of the ingredients!

Delicious durian sticky rice with the distinctive flavor of the Mekong Delta. To achieve this authentic and unique taste, follow the recipe below.

Ingredients:

• 1 kg glutinous rice
• 300 grams green beans
• 1 cup coconut milk
• 2 - 3 durian fruits
• A pinch of salt, sugar

Instructions:

• Step 1: Soak the glutinous rice overnight, then drain and mix with a little green beans and salt before cooking. Divide the cooking time into 2 intervals to add coconut milk, adding 2 teaspoons each time, stirring well.
• Step 2: Pre-soak the green beans and then drain. Place them in a rice cooker with 1/2 cup of coconut milk and a little salt.
• Step 3: When the beans are cooked and the mixture becomes sticky, mash the beans evenly and add a little sugar to mix well.
• Step 4: Remove the seeds from the durian, chop into small pieces, and mix with the green beans. Once the sticky rice is cooked, add a little sugar, then mix well. Serve the sticky rice on a plate and top it with the durian and green bean mixture to complete.

Ingredients:

• 500 grams good quality glutinous rice
• 300 grams red beans
• 200 grams dried grated coconut
• 50 grams white sesame seeds
• Seasonings: salt, sugar

Instructions:

• Similarly to cooking peeled green bean sticky rice, you should soak the red beans in cold water for at least 1-3 hours, or preferably overnight to ensure they absorb enough water, cook quickly, and become soft, saving energy and cooking time to soften the beans.
• Soak in cold water for about 1-2 hours, then rinse the glutinous rice and mix it with the soaked red beans and a little salt. When cooking red bean sticky rice, use the same method as cooking green bean sticky rice to achieve the desired soft and sticky texture. Bring a pot of water to a boil, steam for about 10 minutes, then add the mixed rice and red beans evenly on a steaming tray, cover and steam for about 40 minutes until the red bean sticky rice is cooked.
• While waiting for the red bean sticky rice to cook, soak the dried grated coconut in hot water for about 10 minutes, then squeeze out the coconut milk and season with a little sugar and salt.
• When the red bean sticky rice is cooked and the glutinous rice grains are swollen, and the red beans are soft and fragrant, mix well with the creamy coconut milk, creating a delicious and aromatic breakfast with red bean sticky rice served hot, garnished with toasted sesame seeds.

Ingredients:

• 1 bowl of Glutinous Rice
• 1 fresh Baby Jackfruit
• Sugar

Instructions:

• For the glutinous rice, rinse it and soak it in water for 6-8 hours, then drain the water and let it dry. Use a knife to split the baby jackfruit in half, then scoop out the seeds into a bowl. Mix the seeds with the glutinous rice, squeeze the red flesh to dye the rice evenly with the jackfruit color, and let it sit for 10 minutes.
• Place water in the steamer, add the rice, and spread it evenly to cook the sticky rice evenly. Steam for about 20 minutes, then add sugar and mix well, and steam for another 10 minutes. That's how you make this simple sticky rice!

Ingredients:

• 300g Glutinous Rice
• 100g Peeled Mung Beans
• 2 teaspoons Turmeric Powder
• Ingredients: Cooking Oil, Salt, Dried Shallots

Instructions:

• Clean the glutinous rice, soak it in water with 2 teaspoons of turmeric powder and 1 teaspoon of salt for 8 hours overnight. The next morning, rinse the rice again, drain it, and let it dry.
• Steam the rice for 20 minutes. Occasionally use a chopstick to stir the rice evenly. When you pinch the rice grains, and they no longer have a core, it's done.
• Soak the mung beans for 4 hours, then rinse and drain them. Mix them with 1/2 teaspoon of salt. Steam the mung beans in a steamer, use a chopstick to create some holes on the surface to ensure even cooking. Steam for about 15-20 minutes, and when you pinch the beans and they are smooth, they are done.
• Blend or grind the cooked beans into a smooth paste. Form the paste into round balls while it's still warm for better adhesion. When slicing, ensure the beans are not too dry.
• Peel and thinly slice the dried shallots. It's better to slice them a few hours before frying to ensure they become crispy when fried. Note: When frying, make sure the oil completely covers the shallots. Use a small pot or a deep frying pan to save oil. Add the shallots when the oil is hot, reduce the heat to low. When the shallots turn golden, turn off the heat immediately; do not cook for too long, or they will turn darker.
• Remove the shallots with paper towels or drain them in a sieve to remove excess oil. Serve the sticky rice on a plate, thinly slice the mung beans on top of the rice. Then sprinkle the fried shallots and drizzle some oil used for frying the shallots on top to make the sticky rice aromatic and flavorful.

Ingredients:

• 200g Glutinous Rice
• 200g Corn Kernels
• 100g Peeled Mung Beans
• 100g Pre-roasted Peanuts
• 50g Slaked Lime
• 5g Salt; 120g Sugar; 2 Shallots; Cooking Oil

Instructions:

• Soak glutinous rice and peeled mung beans in warm water for about 30 minutes. During this time, mix slaked lime with 1 liter of water in a large bowl, stir well, and let it settle, then remove some lime water from the top.
• Place a small pot on the stove, add corn kernels and some lime water, simmer over medium heat for about 30 minutes to soften the corn kernels.
• Drain the corn kernels in a colander, gently rub them to remove the husks. Discard the husks and keep the kernels. Clean the glutinous rice and cook it with the corn kernels in a rice cooker.
• Rinse the peeled mung beans and steam them for 20 minutes.
• After steaming, grind the mung beans into a paste.
• Place a small pot on the stove over medium heat. Add the ground mung beans and 80g of sugar, stir constantly until the sugar dissolves, and the mung beans become slightly moist, then turn off the heat.
• Crush the roasted peanuts and mix them with 5g of salt and 40g of sugar to make seasoned peanuts.
• Peel and finely chop the shallots. Place a small pan with a little cooking oil on the stove over high heat. When the oil is hot, add the shallots and fry quickly. When the shallots turn golden, turn off the heat, and remove the fried shallots to drain the oil.
• Serve the corn sticky rice on a plate, sprinkle with mung beans, seasoned peanuts, and fried shallots, then serve.

Ingredients:

• 500g Glutinous Rice
• 200g Fresh Lotus Seeds (if using dried lotus seeds, soak 100g in water for 3-4 hours)
• 100g Grated Coconut
• 1 tablespoon Coconut Cream
• Salt, Sugar

Instructions:

• Wash glutinous rice thoroughly, soak for 6 hours, then drain.
• Boil lotus seeds until cooked with a pinch of salt.
• Mix grated coconut with 1 tablespoon of sugar, stir well, let it sit for 30 minutes, then sauté over low heat until the coconut strands turn translucent.
• Mix cooked glutinous rice with boiled lotus seeds, add a pinch of salt, and mix well. Put the mixture into a steamer to cook into sticky rice.
• After the sticky rice is cooked, add the sautéed coconut, 1 tablespoon of sugar, and 1 tablespoon of coconut cream, mix well.

Ingredients: (for 4 servings)

• 400g Glutinous Rice, a pinch of salt.
• 2 Chinese sausages, 16 dried shiitake mushrooms, ½ cup dried shrimp, 2 shallots.
• Sesame oil, fried shallots.

Instructions:

• Wash glutinous rice thoroughly, then soak in water for about 20 – 30 minutes until soft. Then put it in a rice cooker with a pinch of salt and enough water to be slightly higher than the rice surface (about 1/4 finger joint) and turn on the cook button.
• Cut the Chinese sausages into small pieces, soak the dried shiitake mushrooms until soft, then rinse and chop them, soak the dried shrimp in water for about 10 minutes until slightly soft, then drain, peel and thinly slice the shallots.
• Heat a little oil in a pan, then add the sliced shallots and sauté until fragrant. Add the shiitake mushrooms and Chinese sausages, stir-fry, season with a little sesame oil.
• Add the dried shrimp, a little water to cook the filling until done, not too dry. When the filling is evenly cooked, turn off the heat, sprinkle a little pepper over it, and mix well.
• Serve the sticky rice on a plate, spread the filling on top. Can be served with fried shallots and sesame oil.

Ingredients:

• 300g Glutinous Rice
• ½ Coconut
• 150g Mai flower sugar
• A little toasted sesame seeds

Instructions:

• Wash glutinous rice thoroughly, soak in cold water overnight or if you want it faster, soak the rice in warm water for about 3 hours. After the rice has expanded, rinse it under strong running water and drain well.
• Meanwhile, shred the coconut meat into small threads.
• Place a steamer pot on the stove, pour a little water into the bottom of the pot. Bring the water to a boil. Mix the rice with coconut, stir well.
• When the water in the steamer pot starts to steam, pour the rice mixture in, spread evenly on the surface, then reduce the heat.
• Steam the coconut sticky rice for about 15 minutes, then use chopsticks to stir the rice evenly. Then drizzle 2 teaspoons of cooking oil on the surface of the rice, mix well. Drizzling the oil helps prevent the rice from drying out and makes the rice grains shinier. Steam for another 10 minutes until the rice is cooked. You can check by looking at the evenly expanded rice grains and stirring with chopsticks to see if it's sticky. And the aroma of coconut and rice blends together.
• Transfer the sticky rice to a large bowl, add sugar, mix well. This step must be done immediately after taking the sticky rice out because the rice is still hot, and the sugar will dissolve completely.
• Next, add toasted sesame seeds and mix well. Pour the sticky rice into a serving bowl, press it down firmly. Then flip the serving bowl upside down onto a slightly larger round plate than the rice bowl. The sticky rice can be served hot or cold, both delicious.

Ingredients:

• 500g Carp
• 400g Glutinous Rice
• 30g Carrot
• 10g Shiitake Mushroom
• 10g Wood Ear Mushroom
• Shallot oil, salt, pepper, seasoning powder, lotus leaves.

Instructions:

• Soak glutinous rice overnight, after soaking, wash thoroughly, drain. Mix the rice with a little chicken fat, salt, 1 teaspoon of seasoning powder, coconut milk, steam for 10 minutes.
• Clean and scale the carp, remove the meat, cut into bite-sized pieces. Finely chop carrot, shiitake mushroom, wood ear mushroom. Heat cooking oil in a pan, stir-fry the fish with the ingredients. Then mix with the sticky rice. Steam for another 5 minutes to infuse the flavors. Then, put the sticky rice mixture into lotus leaves, steam for about 10 more minutes. When the sticky rice is cooked, sprinkle shallot oil on top.

Ingredients:

• 300g Glutinous Rice
• 2 Chicken Thighs
• 50g Peanuts
• Scallion
• Seasonings: Cooking Oil, Salt, Sugar, Soy Sauce, Pepper, Minced Garlic, Minced Shallot.

Instructions:

• Boil the peanuts until cooked, then drain and rinse with cold water.
• Wash the glutinous rice thoroughly and place it in a rice cooker.
• Add peanuts and 1 teaspoon of salt to the rice and mix well. Add enough water to cover the rice surface and cook until done. When the rice cooker switches to the keep warm mode, let the rice sit for even cooking.
• Wash the chicken thighs, pat dry, and use a fork to prick the surface for better seasoning absorption. Mix with 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of minced garlic, and 1 tablespoon of minced shallot. Let marinate for 30 minutes. Heat oil in a pan, add the chicken thighs, and fry over low heat until evenly cooked. Let the chicken cool and shred into small pieces.
• Combine scallions with 1/2 teaspoon of salt and 1/2 teaspoon of sugar.
• Drizzle hot oil (you can use the oil from frying the chicken) over the scallion mixture and mix well to make scallion oil, then drizzle it over the sticky rice.
• Serve the sticky rice on a plate, top with shredded chicken, and drizzle scallion oil on top. Enjoy!

Ingredients:

• 1 Tapioca (about 500g)
• Glutinous Rice
• Fatty Pork
• Scallion; Dried Shallot
• Chinese Sausage (optional)

Instructions:

• Peel and wash the tapioca, cut into small pieces for quick cooking.
• Soak the tapioca in rice water with a pinch of salt for 4-6 hours to remove its toxins.
• Soak the glutinous rice in clean water for 4-6 hours to make delicious rice.
• Cut the fatty pork into small pieces. Cut the Chinese sausage into small pieces with fingers. Peel and slice the dried shallot. Cut the scallion into small pieces.
• After soaking the glutinous rice and tapioca, drain them with clean water. Then mix the glutinous rice with tapioca and add a pinch of salt, mix well.
• Put the fatty pork in a pan, fry until it turns into fat cracklings, then remove the cracklings and use the melted fat to fry the dried shallot.
• Fry the Chinese sausage until cooked in the fat, then set aside.
• Boil the remaining fat, add the sliced scallion and 1 tablespoon of good fish sauce, then quickly add the cracklings and turn off the heat.
• The tapioca sticky rice is cooked when the glutinous rice and tapioca are soft. During the cooking process, if you want the sticky rice to taste better, prepare 1 tablespoon of good coconut milk to drizzle over the surface of the sticky rice and mix well to give it a delicious coconut flavor.
• Now the tapioca sticky rice and all the ingredients are ready to serve. Scoop the sticky rice onto a plate, drizzle the scallion fat on the surface of the sticky rice, add the Chinese sausage and fried shallot on top, and you have a delicious and appealing plate of tapioca sticky rice.

Ingredients:

• 1kg glutinous rice with golden flowers
• 20g green tea powder
• 200g Chinese sausage
• 5 boiled and peeled quail eggs
• 30g scallion
• 50g pork floss
• 100g beef jerky (optional)
• Seasonings: salt, sugar, sesame oil...

Instructions:

• Prepare a cup of warm water, then add green tea powder, use chopsticks to stir well until dissolved.
• Clean the glutinous rice, then pour in green tea water, a teaspoon of salt and add enough filtered water to cover the rice, mix well and let it soak for about 10 - 20 minutes.
• After soaking, stir the rice evenly, put it in a rice cooker and pour water until it covers the rice. It's better to add less water than cooking plain rice, then turn on the cooking button as usual.
• While waiting for the sticky rice to cook, put the Chinese sausage in a pot to boil until cooked, then remove and slice thinly. Wash and finely chop the scallion. Then, add sesame oil to a bowl, add 1 teaspoon of sugar, ½ teaspoon of salt, chopped scallion and mix well. Heat a pan, add 1 teaspoon of cooking oil and heat it up, then pour the mixture of sesame oil on top and mix well, then pour it into a separate bowl to cool. Still using the same pan, turn on the heat and stir-fry the Chinese sausage for about 2 minutes. Boil the quail eggs until cooked, soak in cold water for about 1 minute, then remove and peel.
• By now, the sticky rice is cooked, use chopsticks to fluff up the rice, then transfer to a plate. Next, arrange in order: Chinese sausage, quail eggs, pork floss, and beef jerky on top of the rice to make it visually appealing. Use the bowl of sesame oil (scallion oil) to evenly drizzle on top for attractiveness and a fragrant aroma, then it's done.

Ingredients:

• 500g glutinous rice with golden flowers
• 1 pigeon
• 50g dried shallots
• Seasonings to taste

Instructions:

• Soak the glutinous rice overnight, then rinse and drain, mix with a pinch of salt and steam in a steamer.
• Chop the pigeon into pieces and finely mince the bones (if it's a young pigeon). Marinate with seasonings.
• Deep fry the dried shallots until golden, remove 2/3 of the shallots and drain the oil.
• Remove excess oil from the pan, then stir-fry the minced pigeon until cooked.
• When the sticky rice is cooked, fluff it up with salt.
• Then add the cooked pigeon on top and steam for another 5 minutes to finish the pigeon sticky rice dish for the whole family.
• Sprinkle some crispy fried shallots on top and enjoy with everyone.

Ingredients:

• 300g glutinous rice
• Grated coconut
• 500g jackfruit
• Sugar, salt
• White sesame seeds

Instructions:

• Choose fragrant and sticky glutinous rice for better taste. Soak the glutinous rice in water for about 8 hours or preferably overnight. Then, add a little sugar and salt to the glutinous rice and mix well. Steam the glutinous rice in a steamer over medium heat. While waiting, grate half of the coconut into a bowl, add some warm water, knead, and squeeze to extract coconut milk. When the sticky rice is almost cooked, evenly pour the coconut milk over the rice and continue steaming until fully cooked.
• For the jackfruit, carefully cut along the core and remove the seeds. Repeat until all sections of the jackfruit are cleaned.
• Toast white sesame seeds until golden brown, then mix with sugar and salt to make sesame salt. Split open the jackfruit sections and place the sticky rice inside, then drizzle coconut milk and sesame salt on top to enjoy! Alternatively, you can use coconut shreds instead of coconut milk for topping.

Ingredients:

• 400g good-quality sticky rice
• 200g taro
• 60ml coconut milk
• 70g sugar
• Young coconut meat, shredded
• 30g toasted peanuts
• 30g toasted sesame seeds
• 100ml pandan leaf extract
• ½ teaspoon salt

Instructions:

• Mix pandan leaf extract with a little warm water, then rinse the sticky rice and soak it for about 4 - 6 hours to achieve vibrant color and enticing aroma. Soak the sticky rice with pandan leaf extract. Peel, clean, and dice the taro into 3 - 5 cm square pieces, then steam until cooked. Shred the young coconut meat thinly. Toast the peanuts until golden brown, then crush them into small pieces. Toast the sesame seeds until golden brown, then mix with the crushed peanuts.
• Drain the soaked sticky rice and rinse it several times with cold water to remove excess starch. Transfer the sticky rice to a steaming basket, add half a teaspoon of salt, and mix well to ensure even salt distribution. Bring water in a pot to a boil, then place the steaming basket in and steam for about 10 minutes until the rice starts to soften. Add the cooked taro, mix well, and steam for another 10 minutes. Mix sugar with coconut milk until dissolved, then evenly pour it over the sticky rice and continue steaming for another 5 - 7 minutes. Remove the sticky rice from the steamer, transfer to a plate or bowl, sprinkle with toasted peanuts, sesame seeds, and shredded young coconut meat on top for an appealing presentation. Serve and enjoy!

Ingredients:

• 10 dried butterfly pea flowers
• 400g glutinous rice
• Coconut meat, shredded
• Sugar, salt
• Peanuts
• Toasted sesame seeds

Instructions:

• Soak the dried butterfly pea flowers in boiling water for about 5 - 7 minutes until the flowers release their color. Then, remove the flowers and collect the blue-purple water.
• Rinse the glutinous rice thoroughly and drain. Next, soak the glutinous rice in the butterfly pea flower water for at least 6 - 7 hours or preferably overnight. After soaking, remove the rice, add a little salt, and mix well. Let the rice rest for 5 minutes.
• Toasted sesame seeds until golden brown, then transfer to a bowl.
• Rinse the peanuts with water, then drain. Next, roast the peanuts until golden brown. Once roasted, remove the peanuts, peel off the skin, and crush them into small pieces. Place the crushed peanuts in a bowl.
• Extract the coconut meat by kneading it with warm water and squeezing out the coconut milk.
• Pour water into a steamer pot and place the soaked glutinous rice in a steaming basket. Steam over high heat for about 5 minutes, then add sugar and half of the coconut milk. Stir well until the sugar is dissolved. Continue steaming for another 10 minutes, then add the remaining coconut milk and mix well. Cover the steamer pot tightly and steam until the sticky rice is cooked and no longer has a firm core in the middle.

Ingredients:

• 600g glutinous rice
• 2 pandan leaves
• Coconut meat
  
• Salt, sugar
• 3 eggs
• Cornstarch, condensed milk

Instructions:

• To cook delicious sticky rice, soak the glutinous rice in water overnight and then drain. Next, mix a little salt with the rice and cook it with just enough water in a pot until tender. While waiting, extract the coconut meat by kneading it with warm water and squeezing out the coconut milk. Then, mix the flesh of 1 pandan leaf with 2 tablespoons of sugar in a bowl. When the rice is almost cooked, add about 100ml of coconut milk and pandan mixture, stir well. Cook for another 3 minutes, then transfer the sticky rice to a plate or mold for a beautiful shape.
• In a bowl, beat the eggs until smooth. Then add 2 tablespoons of cornstarch, 2 tablespoons of condensed milk, 2 tablespoons of sugar, and a drop of yellow food coloring. Mix well until the ingredients are combined. Also, add the remaining pandan leaf flesh and sugar to a bowl and mash until smooth. Finally, add a spoonful of cornstarch and the remaining coconut milk to the mixture and mix well.
• Pour the custard mixture into a pot and cook, stirring constantly until the custard thickens to the desired consistency and becomes smooth. Then turn off the heat. That's it, serve the sticky rice on a plate, and top it with the custard mixture for a delightful treat!

Ingredients:

• 500g glutinous rice
• 200g peeled mung beans
• 180g pork belly
• Scallions, shallots, banana leaves
• 1kg galangal leaves
• 200g glutinous rice flour
• 100g rice flour
• Seasonings: pepper, salt, sugar, fish sauce, bouillon

Instructions:

• Glutinous rice: Rinse and soak in water overnight or at least 6-7 hours until soft and sticky. Drain well afterwards.
• Mung beans: Soak with water and a pinch of salt overnight or for a few hours until they swell. Then steam until cooked with a little salt and pepper, let cool, and mash.
• Pork belly: Wash thoroughly, you can rinse with salt water to remove any odor, rinse again with water, then marinate the meat with ground pepper, dried shallots, 1 tablespoon of fish sauce, ½ teaspoon of bouillon, mix well and let it sit for 30 minutes to marinate.
• Marinating the meat: When the meat is marinated, heat a pan, add a little cooking oil, wait until hot, then add minced shallots and sauté until fragrant, add the meat and stir-fry until cooked, season to taste, then turn off the heat, and remove the meat, drain on paper towels to remove excess oil.
• Stuffing: Then, take the mashed mung beans and mix them with the cooked meat in a bowl, mix well, then use your hands to shape them into small round balls, press firmly to make the finished sticky rice balls look attractive, continue until all the ingredients are used up.
• Galangal leaves: Wash thoroughly, drain, then finely chop, and grind with a little water to extract the juice.
• Making the dough for the outer layer: Put glutinous rice flour and rice flour in a bowl and gradually add galangal juice, knead until the dough is smooth, elastic, and slightly non-sticky, you can add a little cooking oil to prevent sticking.
• Steaming the sticky rice: Use your hands to shape the dough into small round balls, flatten, then use them to wrap the stuffed mung bean meat balls tightly. Repeat until all the meat-stuffed mung beans are used up.
• Take the drained glutinous rice and mix it with a little salt. Prepare a steaming tray and line the bottom with banana leaves, lightly grease with cooking oil and add half of the glutinous rice.
• Arrange the stuffed balls evenly on the tray. Note: Do not place the balls close together. After arranging all, add the remaining rice on top.
• Steam in an electric rice cooker for about 40-45 minutes. Note: Occasionally open the lid and wipe off any water to avoid dripping onto the rice and causing it to become mushy.
• When the sticky rice is cooked, simply remove it and serve hot for the best taste. Alternatively, you can sprinkle some fried shallots on top for extra aroma.

Ingredients:

• 500g glutinous rice
• 300g minced meat
• 1/2 cup chopped straw mushrooms
• 1/2 cup chopped beans
• 1/4 cup chopped carrots
• 1 chopped purple onion
• Seasonings: Pepper, fish sauce, sugar, bouillon, chili sauce…

Instructions:

• Rinse 500g of glutinous rice with water, then soak overnight or at least 8 hours until soft. After soaking for the required time, steam the glutinous rice until cooked. Once cooked, spread the rice on a plate greased with a little cooking oil to prevent sticking, use a knife to cut into bite-sized pieces.
• Heat a large pan on the stove, pour in enough oil to cover the pan and heat. Fry the rice over medium heat until golden brown, then remove and place on paper towels to absorb excess oil.
• In a large bowl, mix together the following ingredients: 300g minced meat with chopped beans, carrots, straw mushrooms, and chopped purple onion, along with 1/2 teaspoon of pepper, 1 teaspoon of bouillon, 1/2 teaspoon of sugar, 1 teaspoon of fish sauce. Mix well and let marinate for about 15 - 20 minutes. Once the ingredients have absorbed the seasoning, heat the pan, sauté a little chopped purple onion until fragrant, then add the filling and stir until cooked and fragrant.
• Use a knife to make a small gap in the middle of each piece of fried rice. Use a spoon to fill the gap with the filling, adding a little pork floss for extra flavor. Finally, cut the fried sticky rice pieces in half, add more filling if desired, or enjoy hot with chili sauce.