Aniseed Sticky Rice

What to get ready

• Sticky rice 400 g
• Peeled mung beans 160 g
• Coconut milk 320 ml
• Sugar 160 g
• Cinnamon 8 g
• Black sesame 40 g
• Salt 4 g

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.