Glutinous rice with sesame and coconut milk

If you like Vietnamese food and want to explore Vietnamese cuisine to every corner, you should not miss out the varieties of dishes with glutinous rice. You’ll almost find glutinous rice dishes anywhere, anytime. Even on solemn occasions such as Lunar New Year, full-moons, weddings or funerals, etc. They are also popular as breakfasts. As street foods, or as an indispensable dish at many parties in restaurants, they always hold their important role in Vietnamese cuisine and home cooking. 

This dish with glutinous rice is simple, but I love its simplicity. It is its simplicity that makes it attractive. The taste of coconut milk blends with the fragrance of sesame seeds. Black and white in a simple presentation comprise a fine taste. 

Ingredients: (serves 3)

- 120g glutinous rice

- 5 pandan leaves

- 150ml thick coconut milk

- ½ tsp salt 

- 2 tsp sugar

- 10g black sesame seeds, toasted 

- 10g white seseme seeds, toasted 

Cooking: 

- Soak the rice in water for 6 hours or over night. Rinse well. Line 3 pandan leaves in a steamer and place the rice over. Steam the rice over medium-high heat for about 20 minutes until the rice is tender. Remove from the steamer and divide into serving bowls. 

- Combine the coconut milk, salt, sugar and the remaining pandan leaves in a small saucepan. Bring to a boil and simmer for 5 mintues. Discard the pandan leaves. 

- Pour the coconut mixture over the rice. Sprinkle toasted sesame seeds on top. Serve warm.