How to cook delicious, fragrant sticky rice with Hanoi’s standard

Step 1: Cook green beans
Soak green beans in water with a little salt mixed for about 3 hours. Then, wash the green beans and lotus seeds. Next, steam the green beans in the steamer for about 25 minutes. After the beans are cooked, put the green beans in the mortar and grind them.

Step 2: Cooking lotus seeds
Soak lotus seeds in warm water for 2-3 hours. Then, boil the lotus seeds for about 20 minutes. When the lotus seeds are ripe, take them out, then drain the water.

Step 3: Stir fried coconut fiber
Mix the shredded coconut with 1 teaspoon of sugar, then stir-fry them with a little oil for about 5-10 minutes.

Step 4: Cook coconut milk
Fold the pandan leaves and tie them neatly, then put them in the pot and then put the pot on the stove, add about 170ml of coconut milk, cook for about 10 minutes, then remove the pandan leaves and turn off the heat.

Step 5: Steamed bucketi
Put the mashed green beans with 1 teaspoon salt and 3 teaspoons sugar in a large bowl, mix well. Then, mix the mashed green beans with the fresh nuggets and cooked coconut milk together.

Next, you steam the mixture of sticky rice and green beans just made for about 5 minutes. Then, add boiled lotus seeds and fried coconut fiber, mix well right on the hot steaming cot.

Step 6: Present and enjoy
Scoop out sticky rice with lotus leaf, then wrap and wrap. Sticky rice wrapped in lotus leaves will have a rustic and delicate taste of heaven and earth. Should enjoy sticky rice while still hot.

Sticky sticky rice with fragrant sticky rice (Photo: bachhoaxanh.com)