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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 10 minutes |
| Servings |
people
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Ingredients
- 1 cup of glutinous rice
- 1 Sweet potato
- 4 tbp Coconut milk
- 1 small cup of grated coconut
- 50 ml of filtered water
- 2 tsp Sugar
- 1/2 tsp tapioca flour
Ingredients
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Instructions
- - Soak glutinous rice with water mixed with a little salt for overnight. Steamed sweet potato.
- - Drain the rice, then steam it. Pureed sweet potato mixed with grated young coconut.
- - Make the sauce: 4 tablespoons of coconut milk, 50ml of filtered water, 2 tsp of sugar and 1/2 tsp of tapioca flour, stir well to thicken the mixture and pour into 1 small cup.
- - Prepare a mold lined with food wrap for easy removal.
- - When the sticky rice is cooked, take 1/2 to put it in the mold, compress it evenly and tightly, then scoop out all the sweet potatoes mixed with coconut, spread to cover the entire surface of the sticky rice.
- - Next, put the rest of the sticky rice into the mold, continue to press tightly. Let it sit for about 10 minutes, then take it out and cut each piece to taste.
- - Arrange sticky rice on a plate with cup of coconut milk. You can either dip sticky rice in coconut milk or not, depending on preference.
