Sticky Coconut Rice with Mung Bean Puree
Sticky coconut rice with mung bean puree is a recipe featuring fresh ingredients from the rice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g sticky rice
- 100 g peeled, halved yellow mung beans
- 100 ml coconut milk
- 7 tbsp sugar
- 3 tbsp peeled, unsalted peanuts
- 2 tbsp sesame seeds
- Salt
- 50 g fresh coconut (or)
- 25 g coconut flakes
Instructions
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1.
Soak sticky rice in water overnight in the refrigerator.
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2.
Cook mung beans in a small pot with 400 ml water over low heat for about 30 minutes until tender; add more water if needed. Mash beans with a fork into a creamy puree.
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3.
Drain and rinse rice thoroughly. Fill a wok or pot halfway with water to fit a steamer basket. Place the steamer basket on top, line it with a cloth, pour rice into the cloth, fold edges over rice leaving space for steam. Steam 20-25 minutes until cooked but not falling apart. Bring coconut milk and 4 tbsp sugar to a boil until sugar dissolves; set aside. Roast peanuts in a dry pan, stirring until lightly browned. Remove from heat and roughly chop. Mix peanuts with sesame seeds, a pinch of salt, and 3 tbsp sugar. Grate fresh coconut finely. Transfer rice to a bowl, add warm coconut milk, and gently mix with chopsticks or fork. Plate rice with bean puree and garnish with coconut shavings or flakes and nut mixture.
