Xoi La Dua - Vietnamese Coconut Pandan Sticky Rice

Ingredients

2 Cups Glutinous Rice (soaked for 5 hrs or overnight)
1 1/2 Cups Coconut cream powder
2 Tbsp Pandan extract
2 Tsp salt
3 Pandan leaves (fresh or frozen)
1 Cup shredded coconut
1 Cup coconut milk
Pinch of salt
1/2 Cup sugar (more or less depending on taste)
Green food coloring - optional
Roasted sesame seeds or roasted peanuts - optional

Things you'll need:

Steamer
Cheesecloth

Method

1 - Soak rice with 2 tsp of salt for 5 hours or overnight, to lessen cooking time.
2 - In a small pot bring coconut milk, sugar, and pinch of salt to a simmer. Remove from heat, set aside.
3 - Line steamer pan with two layer of cheesecloth. This is to prevent rice from slipping through the steam pan. Preheat the steamer by bringing the water to a boiled.
4 - Drain rice then mix in 1 1/2 cup of coconut cream powder, and 2 tbsp of pandan extract, mix well to incorporate ingredients.
6 - Add 1 to 2 drops of green food coloring to give rice extra color if desire. - optional.
7 - Cut pandan leaves into third, place leaves in steamer then add rice.
Use a spoon to spread the rice evenly on the pan, leaving a small empty space in the middle of the pan allowing steam to rise.
8 - Steam until rice is soft and sticky.
9 - Drizzle sticky rice with coconut milk. Remove from heat.
10 - Remove and discard pandan leaves.
Serve sticky rice with shredded coconut and crushed roasted peanut or sesame seeds.

Chuc Mung Nam Moi

Chuc Mung Nam Moi and Kung Hei Fat Choy!

Tea Eggs

Ingredients

5 Eggs
3 Pcs Star Anise
1 Small cinnamon stick
2 Dried orange peels
1 Black tea bag or 1 tbsp loose tea leaves
1 Tsp salt
3 Tbsp light soy sauce
1 1/2 Tbsp Dark soy sauce

Method

1 - Place eggs in a pot, then pour enough cold water to cover eggs by 1" to 2" inches.
2 - On high heat bring eggs to a boil, then reduce to medium heat and simmer for 2 minutes.
3 - Carefully remove eggs from pot and replace in a bowl. DO NOT discard water from pot.
4 - Tap each egg to form cracks on the eggshell, then return eggs to the water pot.
5 - To the pot add, star anis, cinnamon, orange peel, tea, salt, light and dark soy sauce.
6 - Bring pot to a boil, then reduce to low heat. Cover and simmer on low heat for 2 hours.
Add water occasionally if needed.
7 - Serve cold or hot.

Liquid can be frozen and reuse.

Banh Chuoi Nep Nuong - Grilled Banana Sticky Rice Cake Wrapped in Leaf

Ingredients

6 Whole ripe bananas
2 Cups glutinous rice (rice need to soak in coconut, and water mixture for 5 hours)
1 Can coconut milk
2 Cups water
1 1/2 Tsp pandan leaf extract
1 Cup shredded coconut
1/2 Cup peeled mung beans (soaked overnight, drained)
1 Cup sugar (divided into 2 portions)
Banana leaves or (aluminum foil if banana leaf isn't available)
Culinary twine
Crushed roasted peanuts - optional
Sweetened coconut milk - optional

Method

Preparation
1 - Combine rice, coconut milk, and water in a bowl. Allow ingredients to soak for 5 hours.
strain rice, discard coconut milk mixture.
2- Add 1/2 cup sugar, mung beans, pandan extract, and shredded coconut to rice. Mix well to combine, set aside.
3 - Cut 12 banana leaves, each leaf about 6" inches (lengthwise), use left over leaves to make thin strips to tie ends or use culinary twine. (use aluminum foil if banana leaves are not available.)
If using fresh leaves make sure to precook (steamed or pre-boiled)leaves before use. This is to soften leaves, allowing easy wrapping. Clean and dry leaf with towel, set aside.
4 - Peel bananas and rub with sugar.

Wrapping

1 - Place 2 banana leaves on a flat surface, one overlapping the other by 2" inches.
2 - Add 5 tbsp of rice onto the middle section of the leaf, spread the rice across, leaving atleast 1" to 2" inches on both ends
3 - Place banana on top of rice, make sure that the rice layer exceed the length of the banana.
4 - Add more rice to cover the banana
5 - Fold the leaves tightly (top and bottom), then fold both ends and use banana strips or twine to secure. While folding make sure rice completely covers the banana.

Cooking
1 - Place cake in a steamer and steam for 40 minutes on high heat.
2 - Remove from heat, allow cake to cool then place in the refridgerator or freezer until ready to serve.

Serving
1 - Place cake on a rack under the broiler for 10 to 15 minutes, make sure to broil with leaf on.
2 - Remove outer leaf before serving.
3 - Drizzle cake with sweetened coconut milk and top with crushed roasted peanuts.