Xôi Ngô (Sweet Corn Sticky Rice)

Ingredients

• 2 cups Sticky rice
• 1 cup Sweet corn kernels
• 1 can Coconut milk
• 1/2 cup Sugar
• 1/4 teaspoon Salt
• 2 leaves Pandan leaves

Instructions

1. 1Measure the 2 cups of sticky rice into a bowl. Rinse the sticky rice under cold running water until the water runs clear. Cover the rinsed sticky rice with water and let it soak for at least 4 hours, or preferably overnight.
2. 2Drain the soaked sticky rice thoroughly. Line a steamer basket with cheesecloth or parchment paper. Place the drained sticky rice into the prepared steamer basket.
3. 3Add the 1 cup of sweet corn kernels, 1 can of coconut milk, 1/2 cup of sugar, and 1/4 teaspoon of salt directly over the sticky rice in the steamer basket. Tuck the 2 leaves of pandan leaves among the rice and corn.
4. 4Cover the steamer tightly. Steam over medium-high heat (around 350°F or 175°C) for 30 to 40 minutes. The sticky rice is cooked when it is tender, sticky, and has absorbed most of the liquid.
5. 5During the steaming process, carefully open the steamer every 10-15 minutes to stir the sticky rice. Use a spoon or spatula to gently mix the rice, corn, and coconut milk mixture to ensure even cooking and prevent sticking to the bottom.
6. 6Once the sticky rice is fully cooked, carefully remove and discard the 2 pandan leaves from the steamer.
7. 7Serve the Xôi Ngô warm.

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