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Sticky rice – a dish full of Hanoi’s autumn flavor

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.


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.


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.


  • 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

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