Sticky rice seeds are soft but still fresh, sweet, mixed with the fleshy taste of green beans, lotus seeds, and the fat of fried coconut to create a delicate dish of Hanoi’s autumn.

Making

Green beans are washed, soaked in water for 3-4 hours, steamed, pounded or pureed, held into a ball.Fresh lotus seeds through the heart, boiled with a little salt, stir-fried with 1/2 tablespoon sugar to absorb sweetness, set aside.Stir-fried grated coconut with 1.5 tablespoons of sugar and a little cooking oil until the fibers turn clear, scoop out and set aside.Make sticky rice nuggets: Buy sticky rice, spread it evenly, add 1 tablespoon of cooking oil and mix well to help the nuggets fall apart. If you use dry nuggets, you should sprinkle a little more water to soften the seeds. Add 2 tablespoons of coconut milk to the nuggets, stir well, then put them in a basket (with some cooking oil applied), steam for 4-5 minutes until the nuggets are slightly soft, then take them out. Use a knife to cut green beans into thin slices (similar to how to make sticky rice to help smooth beans) and then stir together with the nuggets. Add lotus seeds, stir-fried coconut and mix well.Presentation and enjoyment: Put sticky rice in a lotus leaf and then wrap and wrap it up to create an ethereal aroma – a scent that is memorable for people to enjoy, so that once you try it, you will never forget your very own aftertaste. .Finished product requirements: Sticky sticky rice with the characteristic aroma of nuggets, soft and supple sticky rice seeds, sweet taste, plus a little bit of fleshy green beans, lotus seeds, a little fat of fried coconut make a delicate dish. taste of Hanoi autumn.

Attention:

Adjust the amount of sugar according to each person’s taste.If you have sticky rice leaves (pineapple leaves), you can grind it with a little water, filter the water and mix it well before steaming to increase the flavor.Steaming only 4-5 minutes for soft nuggets, should not be steamed for a long time, causing the nuggets to expand and cause mushy.Sticky rice wrapped in lotus leaves will have a rustic, delicate taste of heaven and earth.

Material

• 200 gr fresh nuggets
• 100 gr green beans
• 100 gr fresh lotus seeds
• 30 gr grated coconut
• 2 tablespoons coconut milk
• 2 tablespoons sugar
• 1 tablespoon cooking oil
• Lotus leaves for wrapping