Sticky Rice with Sweet Bean Soup

What to get ready

• Sticky rice 320 g
• Peeled mung beans 200 g
• Sugar 160 g
• Tapioca starch 40 g
• Coconut milk 240 ml
• Pandan leaves 8 leaves

Method

1. 1 Soak the glutinous rice and mung beans for 6 hours, then drain.
2. 2 Steam the plain sticky rice for 30 minutes until cooked through and soft.
3. 3 Cook mung beans with pandan leaves until tender, then mash them and add sugar to make a thick mung bean dessert.
4. 4 Mix the tapioca starch with water, then gradually pour it into the pot of sweet soup until it thickens smoothly.
5. 5 Scoop the sticky rice into a bowl, pour the mung bean sweet soup over it, and then drizzle with coconut milk.

With an appliance

• Pressure cooker 48 min

  Replace step 2: Place the glutinous rice in a cloth-lined steamer, steam at low pressure for 12 minutes, then release the pressure naturally for 8 minutes until the rice is cooked and soft. The beans from step 3 are still cooked and mashed separately to make the dessert smooth.