This rice is traditionally served on a rice cracker, however I find the Korean “pop snack” easier to find and it tastes just the same as the rice crackers. There are two ways to serve this rice; sweet and savory. The picture above is for the sweet version. If would like to try the savory version just use the recipe below and modify according to the notes at the bottom of the recipe.

Ingredients:
-300g black glutinous rice
-150g mung beans (peeled and split)
-grated coconut
-sugar
-salt
-sesame seeds
-Korean “pop snack” (optional)
-Pandan leaves

What to Do:
Wash and soak rice overnight. Steam over high heat with pandan leaves while drizzling hot water on rice and fluffing it up every 15-20 mins until rice is tender (can also cook in a rice cooker) Mean while rinse, cook and mash mung beans, add sugar and stir fry over medium heat for about 10 mins (doesn’t have to be thickened). Toast and crush sesame seeds and mix with a little sugar and salt (approx. 3 parts sesame seeds to 3 parts sugar and ½ part salt). Scoop some cooked rice onto Korean pop snack, spread on some mung beans and sprinkle with grated coconut and sesame sugar. Use the Korean pop snack to wrap the rice and serve warm or cool.

To Make Savory Version:
>>Omit Korean pop snack (serve in a bowl or plate)
>>Omit grated coconut
>>Add coconut sauce
>>Add onion oil

Comments (8)

On 11:10 PM , Anonymous said...

I would like to say that your website is SOOOOO COOOOL...keep it up, I just love everything that you provide for the necessity of vietnames cooking...THANK YOU!!

 
On 1:31 AM , ♥ESTEE♥ said...

hi,i live in Seattle too.Can u tell me where i can find this black sticky rice?Thanks so much.

 
On 1:40 PM , hoangtam/tt said...

asian grocery stores

 
On 9:51 AM , Trinh said...

First, thanks for your wonderfull website and please don't stop.

I went to Asian store and bought a bag of "Gao Nep Than", soak over night, steam the next morning for about an hour, it doesn't sticky like sticky rice, it is so inconsequent (roi rac). Am I buying wrong sticky rice or what? Please help.

 
On 11:28 PM , hoangtam/tt said...

that's the way its supposed to be.

 
On 12:29 AM , Cary Luu said...

you are amazing!
i love all your traditional vietnamese recipes
i'm going to use your site A LOT!

 
On 6:16 PM , Anonymous said...

Hi. I just wanted to tell you how much I enjoy reading your blog. I learned a lot. Although I'm not much of a cook, your blog has helped me want to learn more about my culture. It also inspired me to be a better cook. Thanks!

Hanh

 
On 2:39 PM , Trinh Trinh said...

Your blog is super! Genuine and passionate! Bravo and thank you for sharing.

Trinh-Trinh from Geneva Switzerland