Photograph of the finished Aniseed Sticky Rice

Vietnam · Xôi vị

Aniseed Sticky Rice

1 hr Hands-on time + 6 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 14.1 oz
  • Photograph of Peeled mung beans Peeled mung beans 5.6 oz
  • Photograph of Coconut milk Coconut milk 1 ⅓ cups
  • Photograph of Sugar Sugar 5.6 oz
  • Photograph of Cinnamon Cinnamon 0.3 oz
  • Photograph of Black sesame Black sesame 1.4 oz
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Soak the glutinous rice and mung beans for 6 hours, then drain.
  2. 2 Steam the sticky rice with mung beans for 30 minutes until cooked through and soft.
  3. 3 Simmer the coconut milk with sugar and cinnamon sticks until fragrant, then remove the cinnamon.
  4. 4 Mix coconut milk into the hot sticky rice, then simmer gently over low heat until the rice is translucent and glossy.
  5. 5 Press the sticky rice into a mold, let it cool, then cut it into pieces and sprinkle with black sesame seeds.

With an appliance

  • Pressure cooker 50 min

    Replace step 2: steam the glutinous rice and mung beans under low pressure for 12 minutes, then release the pressure naturally for 5 minutes; steps 3–5 remain on the stovetop and pressed into molds as before.

Start cooking