How to Make Five-Color Sticky Rice from Rice | Go to Market, Cook, and G...

Introduction

Five-color sticky rice is a traditional dish in Vietnam, particularly in the northern mountainous regions. This dish is not only visually stunning but also rich in cultural significance. Each color represents an element of the earth, and the dish is often served during festivals and special occasions. Below is a detailed guide on how to make five-color sticky rice, from choosing the ingredients at the market to cooking and even using garden-fresh plants for natural coloring.

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Step 1: Go to the Market

1. Selecting Sticky Rice (Glutinous Rice)

   • Choose high-quality sticky rice, preferably from a reputable source. Northern sticky rice varieties such as “nếp cái hoa vàng” are ideal due to their fragrance and texture. You’ll need about 1kg of sticky rice to serve 4-5 people.

2. Choosing Natural Coloring Ingredients

   • Red Color: Use gấc fruit (momordica) or red leaves from the perilla plant.
   • Yellow Color: Select gardenia fruits (quả dành dành) or turmeric.
   • Green Color: Opt for pandan leaves or khai phạ leaves.
   • Purple Color: Pick black beans or magenta plant leaves (lá cẩm).
   • White Color: No additional ingredient is needed; this is the natural color of the sticky rice.

3. Other Ingredients

   • Salt: A pinch of salt will be needed to season the rice.
   • Cooking Oil: To enhance the gloss and prevent sticking, you can use a small amount of cooking oil.
   • Banana Leaves or Lotus Leaves: For wrapping and steaming the sticky rice, adding fragrance.

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Step 2: Preparing the Ingredients

1. Soaking the Sticky Rice

   • Wash the sticky rice thoroughly and divide it into five equal parts. Soak each portion in water separately for at least 6 hours or overnight.

2. Extracting Natural Colors

   • Red Color: For gấc fruit, mix the pulp with a little rice wine and then blend it with the soaked sticky rice. For perilla leaves, boil the leaves, strain, and use the water to soak the rice.
   • Yellow Color: Boil gardenia fruits or turmeric in water, strain, and use the colored water for soaking the rice.
   • Green Color: Blend pandan leaves or khai phạ leaves with water, strain, and use the liquid to soak the rice.
   • Purple Color: Boil magenta plant leaves or black beans, strain, and soak the rice in the purple water.

3. Final Preparation

   • After soaking, drain the rice and rinse it briefly with clean water. Mix each portion of rice with a pinch of salt and a few drops of cooking oil to enhance the texture.

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Step 3: Cooking the Sticky Rice

1. Steaming

   • Prepare a steamer lined with banana or lotus leaves for extra fragrance. Steam each portion of rice separately to avoid color mixing. Place the rice in the steamer, cover with a lid, and steam for about 20-30 minutes until the rice is tender.

2. Checking and Adjusting

   • Check the rice occasionally to ensure it’s cooking evenly. If the rice is too dry, sprinkle a bit of water. Once done, let the rice cool slightly.