Top 12 Delicious Sticky Rice Dishes and Simple Homemade Recipes

• 300 grams sticky rice
• 90 grams mung beans
• 2 teaspoons turmeric powder
• Some fried shallots, cooking oil, and salt

• Step 1: Rinse the rice, soak it overnight with a bit of salt, water, and turmeric powder. Rinse it again with clean water and drain well.
• Step 2: Steam the rice for 20 minutes, occasionally stirring to ensure even cooking.
• Step 3: Soak the mung beans in water for 3-4 hours, then rinse them and drain. Mix with a pinch of salt.
• Step 4: Steam the mung beans for about 15-20 minutes until evenly cooked.
• Step 5: Mash the mung beans and shape them into small balls. Slice the fried shallots and fry them until golden, then place them on a paper towel to absorb the oil.
• Step 6: Serve the sticky rice on a plate, add the mashed mung beans on top, sprinkle with fried shallots, and drizzle with a little shallot oil for extra flavor and fragrance.

• 1 con gà
• 450 gram gạo nếp
• 50 gram hành tím
• 1 muỗng canh dầu ăn
• 1/2 muỗng canh muối
• 1/2 muỗng canh đường
• 1 muỗng canh bột ngọt

• Bước 1: Gạo vo sạch đem hấp chín, gà làm sạch cho hành tím, gia vị vào ướp rồi bắc lên bếp hấp chín.
• Bước 2: Trải miếng nylon ra mâm sao cho miếng nylon có thể bọc kín con gà. Trải xôi ra kín hết miếng nylon dày khoảng 5 mm.
• Bước 3: Cho gà vào giữa bọc kín lại cho chặt rồi cho vào tủ đông.
• Bước 4: Khi ăn bỏ ra chiên với lửa lớn đến khi xôi và gà chín là xong.

• 300 grams of sticky rice
• 200 grams of chicken meat
• 30 grams of shiitake mushrooms
• Some fish sauce, dried shallots, cooking oil, spring onions

• Step 1: Soak the rice for 3-4 hours, remove the bones from the chicken and slice it. Soak the mushrooms in water, clean them, and slice them into thin strips. Mince the dried shallots.
• Step 2: Fry the minced shallots in oil until fragrant, then add the chicken and seasonings and stir-fry. Once the shallots are crispy, remove from the pan.
• Step 3: Add the spring onions to the oil left from frying the shallots and stir them over the sticky rice.
• Step 4: Once the chicken is cooked, add the mushrooms and stir-fry. Divide the mixture into two parts: one to mix with the soaked sticky rice and steam it.
• Step 5: When the rice is cooked, place it on a plate, then add the remaining rice, fried shallots, and spring onions on top. Serve and enjoy!

• 450 grams of sticky rice flour
• 1 pigeon
• 5 cloves of dried shallots
• Some pork fat, fish sauce, salt, and sugar

• Step 1: Soak the rice for 4-5 hours, then rinse and drain. Mix with sugar, pork fat, and salt, and steam until cooked, then let it cool.
• Step 2: Chop the pigeon meat (including the bones), pound it with seasonings, then fry it with a bit of fish sauce until golden.
• Step 3: Peel and finely chop the shallots, then fry them until golden and crispy.
• Step 4: Serve the sticky rice on a plate, top with the pigeon meat, and finish with the crispy shallots.

• 300 grams of sticky rice
• 50 grams of wood ear mushrooms
• 80 grams of onions
• 2 eggs
• Cooking oil
• A little sugar, salt, and seasoning powder

• Step 1: Rinse the rice and cook it. Clean the wood ear mushrooms and onions, and cut them into small cubes. Beat the eggs.
• Step 2: Heat some oil in a pan. When the oil is hot, sauté the onions until fragrant, then add the mushrooms, sugar, seasoning powder, salt, and rice. Stir well.
• Step 3: Roll the sticky rice into cylindrical shapes. Fry the eggs into thin omelets. Once the omelets are golden, quickly wrap the rice inside and cut into slices to serve.

• 400 grams of sticky rice
• 16 dried shiitake mushrooms
• 1/2 cup of dried shrimp
• 2 shallots
• 2 Chinese sausages
• A bit of salt, soy sauce, and fried shallots

• Step 1: Rinse the rice thoroughly and soak it for 25 - 35 minutes. Then cook the rice with a bit of salt in a pot with water.
• Step 2: Soak the mushrooms until soft, slice them into thin strips. Rinse the shrimp and drain, then thinly slice the shallots and Chinese sausages.
• Step 3: Sauté the shallots until fragrant, then add soy sauce and stir-fry the Chinese sausage. Add the shrimp and a little water to ensure the filling is cooked through and not too dry.
• Step 4: Once the filling is cooked, remove from heat and mix in a pinch of black pepper.
• Step 5: Spread the cooked sticky rice on a plate and top with the prepared filling.

• 500 grams of sticky rice
• 50 grams of fat
• 250 grams of peeled mung beans
• A pinch of salt

• Step 1: Soak the rice in water for 8 - 10 hours, rinse it well, and let it drain. Soak the mung beans, cook them until soft, then mash them into a smooth paste and form into large balls the size of your palm.
• Step 2: Steam the rice until fully cooked, then allow it to cool.
• Step 3: Combine the mung bean paste, some fat, and hot water, mixing well. Cook the mixture once more until fully done.

Black bean sticky rice is soft, fragrant, and creamy, making it a perfect dish for breakfast. Here's how to make it:

Ingredients for Black Bean Sticky Rice:

• 300 grams of sticky rice
• 150 grams of black beans
• Coconut milk

Instructions:

• Step 1: To make the rice soft and the black beans tender, wash the beans, removing any bad ones. It's best to soak them overnight to make them softer when cooked.
• Step 2: Soak the sticky rice overnight as well. When you're ready to cook, rinse the rice, drain it for 15 minutes, and add a pinch of salt for better flavor when it’s cooked.
• Step 3: After soaking overnight, rinse the black beans again and cook them in a pot with water. Cook until the beans are soft and slightly cracked, but still whole. Then, remove them from the pot and drain them for about 10 minutes.
• Step 4: Mix the cooked black beans with the sticky rice and add about 5 tablespoons of coconut milk. Then, place the mixture in a clay pot or a steamer to cook.
• Step 5: Steam the sticky rice for 20 minutes to 1 hour. Taste a grain of rice to check if it’s soft enough. Serve with roasted peanuts, pork sausage, or dried shrimp for a tasty meal. You can also enjoy it with a little sugar.

If you're looking to switch things up this weekend, braised pork sticky rice is a delicious choice that's easy to make and loved by everyone in the family. Let's check out the recipe together.

Ingredients:

• Main ingredients:
• 500 grams of sticky rice
• 300 grams of pork belly
• 2 tablespoons of fried shallots

Instructions:

• Step 1: Soak the sticky rice overnight to let it swell, then wash and drain it before cooking it into sticky rice.
• Step 2: Clean the pork and slice it into thick pieces. Marinate it with finely chopped shallots and a braised pork seasoning mix. Let it marinate for about 15 minutes, then add enough water to cover the pork. Cook over low heat until the pork becomes tender and flavorful. When the liquid is almost evaporated and the pork is cooked to your liking, turn off the heat.
• Step 3: Serve the sticky rice on a plate or in a bowl, place the braised pork on top, sprinkle with fried shallots, and drizzle with some braised sauce. This braised pork sticky rice is a perfect balance of fragrant sticky rice and savory braised pork, making it an easy yet delightful meal for the whole family.

The subtle fragrance of pandan leaves combined with the rich coconut milk and vibrant colors make this pandan sticky rice an unforgettable dish that will surely leave a lasting impression.

Ingredients:

• 250 grams of sticky rice
• 8 - 12 pandan leaves
• 50 grams of shredded coconut
• 35 grams of sugar
• 20 grams of ginger

Instructions:

• Step 1: Wash the pandan leaves thoroughly, cut them into small pieces, then blend with a little water. Strain the mixture to extract the juice.
• Step 2: Set aside a small bowl of pandan juice, then soak the sticky rice in the pandan juice for about 8 - 10 hours.
• Step 3: Toast the sesame seeds, crush them, then cook the soaked sticky rice until done. Afterward, mix the rice with the pandan juice, shredded coconut, sesame seeds, and sugar, ensuring an even blend.

The sweet and earthy flavor of taro, combined with the sticky rice's softness and the crunch of peanuts and fresh coconut, is sure to excite your taste buds.

Ingredients:

• 300 grams of sticky rice
• 200 grams of taro
• 80 grams of purple leaf
• 50 grams of fresh coconut
• Some roasted peanuts, crushed, toasted sesame seeds, salt, and sugar

Instructions:

• Step 1: Cut the taro into small cube-like pieces. Cook 700 ml of water with the purple leaves to extract the juice. Divide the juice into two portions, with one part used to cook the taro.
• Step 2: Rinse the sticky rice and allow it to drain. Add the remaining purple leaf juice and a pinch of salt, then cook. Once the water boils, drain it and place the rice and taro into a rice cooker to cook through.
• Step 3: Once done, top the sticky rice with fresh coconut, crushed peanuts, sesame seeds, and sugar. Mix them together to enjoy with the rice.

Durian sticky rice brings the unique flavors of the Mekong Delta. To get this distinctive taste, follow the steps below to make sure the dish turns out just right.

Ingredients:

• 1 kg of sticky rice
• 300 grams of mung beans
• 1 cup of coconut milk
• 2-3 durian segments
• A pinch of salt, sugar

Instructions:

• Step 1: Soak the sticky rice overnight, rinse it well, and drain it. Mix the rice with a bit of mung beans and salt, then cook. While cooking, gradually add 2 teaspoons of coconut milk in two separate intervals, stirring the rice as you go.
• Step 2: Soak the mung beans as well, rinse, and drain. Then, cook them in the rice cooker with half a cup of coconut milk and a pinch of salt.
• Step 3: Once the mung beans are cooked and the liquid has thickened, mash them up and add sugar to taste, stirring well.
• Step 4: Remove the seeds from the durian and shred it. Mix the durian with the mung bean mixture. When the sticky rice is done, add sugar, mix well, and top the rice with the durian and mung bean mixture. Your durian sticky rice is now ready to serve.