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Five-color sticky rice is a specialty dish of the Northwest mountains and forests because of its beautiful colors and delicious flavor. Coloring five-color sticky rice is very simple with common natural ingredients around us. Below are 3 ways to make five-colored sticky rice: How to make traditional five-colored sticky rice, how to make five-colored sticky rice from vegetables and fruits, and how to make fragrant five-colored jackfruit sticky rice.

The way to make five-color sticky rice is fascinating

Five-color sticky rice is made up of five types of sticky rice with five different colors, usually yellow, red, purple, white, and blue symbolizing the five elements. However, depending on regional conditions, we can mix or use different colors in addition to the colors suggested above. Five-colored sticky rice is often made on death anniversaries, New Year's Day, weddings, Full Moon days… Try your hand at cooking five-colored sticky rice below!

1. Traditional five-color sticky rice

Ingredients for making traditional five-color sticky rice

– Delicious sticky rice 2kg

– 1 bunch of pandan leaves

– 1 bunch of black leaves

– 1/2 gac fruit

– Fresh turmeric or 200g turmeric powder

– White wine

– Spices: 6 spoons salt, 4 spoons sugar, 5 spoons coconut milk

Ingredients for cooking traditional five-color sticky rice

How to make traditional five-color sticky rice

Step 1: Prepare ingredients

– Wash the sticky rice then soak it in water for 6 – 8 hours to make the rice soft and pliable when cooked.

– Ingredients to color the five-color sticky rice such as: Black leaves, pandan leaves and fresh turmeric are washed, peeled, then cut into small pieces and pounded.

Step 2: Color the sticky rice

– Yellow sticky rice uses fresh turmeric, after crushing it and dissolving it with 1.5 liters of filtered water, then filter through a sieve to extract the turmeric water and discard the turmeric residue.

– Use purple sticky rice to cut into pieces, then add 1.5 liters of filtered water to the pot and boil for about 15 minutes until the leaves color evenly, then filter the purple water and discard the residue from the leaves. .

– Green sticky rice uses pandan leaves, cut into pieces, then put in a blender or pound, then dissolve with 1.5 liters of filtered water, stir well and filter through a sieve to get the water, discarding pandan leaf residue.

– Orange-red sticky rice using gac. Take a large bowl, then put the gac meat in the bowl, dissolve it, add a little white wine, and use your hands to squeeze the gac meat until the meat separates from the seeds and discard the gac seeds.

Create the color of soaked sticky rice

Step 3: Soak the rice with the created color mixture

This is one of the most important steps in making five-color sticky rice, the time and method of soaking it determines the color of the finished product:

• After soaking the rice in water, take it out, wash it, then divide it into 5 equal parts.
• Soak 3 parts of rice in a water colored with pandan leaves, black leaves, and turmeric, then add 1 spoon of coconut milk/part, 1 spoon of sugar/part, and 1 spoon of salt. Next, mix the rice with the spices and soak the rice for about 3 hours until the rice is evenly colored.

Soak rice with colored water mixture to create five-color sticky rice

• Mix another portion of rice with the prepared gac meat, then add 1 tablespoon of salt and stir well. Leave the remaining rice intact and add a little salt and stir well.

Step 4: Steam five-color sticky rice with a steamer basket

• After soaking the sticky rice, put the rice in a steaming basket, clearly separating the different colored rice sections with pieces of parchment paper or small woven bamboo sheets for marking.
• Put the pot on the stove and blow on medium heat (avoid overheating, water will splash on the sticky rice basket, causing the bottom to become mushy), add 1 liter of sticky rice cooking water (2/3 of the pot) into the steaming basket, then cover it. Cover and steam the sticky rice for 30 – 45 minutes. Take a chopstick and poke it into the rice to create holes so that the water goes up to cook the sticky rice. For the Gac sticky rice you can leave the seeds to create a texture for the sticky rice, avoiding sticky rice.
• Next, every 10 minutes we use a dry towel to wipe the steam from the lid of the basket.

Steaming five-color sticky rice

• When you see that the sticky rice is cooked evenly, add coconut milk on all sides, stir well and steam for another 3 – 5 minutes until the sticky rice is cooked, softer, and more fragrant.

Finished product after applying timhieulichsuquancaugiay.edu.vn Team's traditional five-color sticky rice method

The finished product of five-colored sticky rice is eye-catching

After steaming the sticky rice, scoop it up onto a bowl or plate to make it look beautiful and enjoy the attractive and interesting five-color sticky rice. The sticky rice is soft and absorbs the rich, aromatic flavor of coconut milk. To make it more delicious, eating it with sesame salt and dried shrimp is great.

2. Five-color sticky rice from vegetables and fruits

Ingredients for making five-color sticky rice from vegetables and fruits

– Delicious sticky rice 2 kg

– 1 bunch of pandan leaves/nemella leaves

– 1 red flesh dragon fruit

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– Fresh turmeric or turmeric powder

– Gac 1/2 fruit

– Coconut milk

Ingredients for cooking five-color sticky rice from vegetables and fruits

How to make five-color sticky rice from vegetables and fruits

Step 1: Prepare ingredients to make sticky rice

– Wash the sticky rice and then soak it for 6-8 hours so that the rice swells evenly and becomes softer when cooked.

– Green sticky rice: Wash pandan leaves, then cut into pieces, blend, add 1 liter of filtered water, then filter out leaf residue.

– Yellow sticky rice: Wash fresh turmeric, peel and pound finely, then mix with 1 liter of water, stir well and filter through a filter to get the water and discard the turmeric residue. Or if you use turmeric powder, dissolving the turmeric powder with filtered water will be faster.

– Purple sticky rice: Cut the red flesh dragon fruit in half, remove the skin, then cut into small pieces and crush, then add 1 liter of water to dissolve into the crushed dragon fruit meat and filter through a sieve to get the water.

– Orange-red sticky rice: Gac before onion, take the meat into a large bowl, then add a little wine and mix well. Squeeze the gac meat thoroughly to completely remove the Gac seeds, then discard the seeds.

Preparing ingredients to make five-color sticky rice with vegetables and fruits

Step 2: Soak rice with color mixture

– After soaking the rice, take it out and rinse with water then divide the rice into 5 different parts. Soak the rice with pandan leaf water, turmeric water, and dragon fruit water, then soak the rice with these 3 colored water for 3 hours to let the rice absorb the color.

– We soak about 2/3 of the pandan leaf water with the rice, keeping 1/3 of the water so that after steaming the rice, the color will become lighter. We can sprinkle more of this colored water to make the rice more beautiful and colorful. darker. The rice soaked in turmeric water should be soaked for about 1 hour if you don't like the strong smell of turmeric, then pour out all the soaked water and add new filtered water. You can do 1-2 times like this to Eliminate the strong smell of turmeric. Just like pandan leaves, we also keep a portion of the dragon fruit's filtered water to sprinkle on rice during the steaming process.

– For the gac meat, we bring the soaked and cleaned rice and mix it well with the peeled gac meat mixture and leave the rice for about 30 minutes to absorb the color.

– Keep the remaining rice intact and mix with a little salt for flavor

Soak the rice with the created color mixture

Step 3: Steam five-color fruit sticky rice

– After soaking the rice with the color mixture, pour it out to drain, then spread the rice evenly on the steaming basket, separating the rice colors with bamboo strips or parchment paper so that the rice does not mix with each other during the steaming process. .

– Put the pot on the stove, add a little water to the pot, then put the rice basket in, cover and steam for 45 minutes until the rice is soft and pliable. Every 10 minutes, we open the lid and stir the rice evenly and use a dry towel to wipe off the steam on the lid.

Steam five-color sticky rice from vegetables and fruits

– When we see that the rice has bloomed and is cooked, we re-color the rice by pouring in the remaining water, then stirring well and steaming for another 10-15 minutes to make the rice more colorful and more beautiful. At this time, we also sprinkle coconut milk on the remaining rice to make the rice softer and more fragrant.

– To make the sticky rice more glossy and delicious, we can sprinkle a little more cooking oil on the sticky rice, then cook for another 1-2 minutes and turn off the stove.

Finished product Five-color sticky rice from vegetables and fruits

Finished five-color sticky rice from vegetables and fruits

After cooking, five-color sticky rice will produce beautiful colored sticky rice, with a delicious, soft and attractive sticky taste. Ancient people often believed that if anyone cooked sticky rice and produced the standard, freshest and most beautiful color of sticky rice, he would be considered a good person. Skilled, prosperous business, happy family. The five-color sticky rice dish made from vegetables and fruits can be eaten with sausages, spring rolls, braised meat, shrimp paste, salted peanuts…

3. Fragrant five-color jackfruit sticky rice

Five-color jackfruit sticky rice is a dish that combines the sweet and delicious taste of jackfruit mixed with the extremely eye-catching colors of each different color of rice grains, making it impossible for you to ignore this method. In particular, the coloring agent for this sticky rice dish is also completely taken from vegetables and fruits: Turmeric, pandan leaves, butterfly beans…

Ingredients for cooking five-color jackfruit sticky rice

– Sticky rice 1.5kg

– 500g ripe jackfruit

– 150g black leaves

– Pandan leaves 150g

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– Dried or fresh butterfly pea flowers 150g

– Fresh turmeric

– Coconut milk

Ingredients for making five-color jackfruit sticky rice

How to cook five-color jackfruit sticky rice

Step 1: Prepare ingredients

– Wash the rice and soak it for 6-8 hours until it swells and becomes soft.

– Split the jackfruit into segments then remove the jackfruit seeds by making a vertical incision along the direction of the jackfruit segments to get the seeds to avoid crushing the jackfruit and losing its freshness. Then put the jackfruit in a sealed bag or box and keep it in the refrigerator.

– Wash fresh turmeric, remove the skin, chop finely, then add 1 liter of dissolved water and filter through a sieve to extract the turmeric water and discard the turmeric residue.

– Wash the black leaves, cut them into pieces, put them in a pot, boil with 1 liter of water and boil for about 15 minutes until the water dissolves the purple color of the leaves and filter the water, discarding the leaf residue.

– Wash and chop pandan leaves, then put them in a blender or grind until finely dissolved, add 1 liter of water and filter.

– Wash fresh butterfly pea flowers, put them in a pot and boil with 1 liter of water for 15 minutes to make the water evenly colored, then take the flowers out and take the water.

– For dried butterfly beans, we put the flowers in a large bowl, then add boiling water, cover tightly for 15 minutes, then take the flowers out and take the water.

Preparing ingredients to make five-color jackfruit sticky rice

Step 2: Soak sticky rice

– After soaking the sticky rice until soft, take it out, wash it, then divide the rice into 5 different parts, soak each part separately with the colors created in step 1, leave 1 part intact and soak in filtered water. We soak for about 2 – 3 hours to let the rice absorb the color, then pour out and drain. Next, mix all types of rice together to create a beautiful, colorful rice mixture.

Mix the soaked rice together

Step 3: Steam five-color jackfruit sticky rice

– Put 500ml of water in the pot and boil until boiling. Pour the sticky rice into the steamer basket and spread evenly to ensure the rice is cooked more evenly. Steam the sticky rice for 30 – 45 minutes. Or we can steam rice with fresh coconut water so that when the sticky rice is cooked, it will be soft and have a faint coconut smell, ensuring the sticky rice does not become mushy.

Steamed five-color jackfruit sticky rice

– To make the color of the sticky rice fresher and darker, we can add a few essential oils of each type when soaking the rice, which will help the steamed rice have a beautiful color and the sticky rice will also have a more characteristic aroma.

Finished product with five-color jackfruit sticky rice

After steaming the sticky rice, we spread the sticky rice onto a plate, then take out the jackfruit segments from the cupboard and proceed to insert the sticky rice into the delicious jackfruit segments and start enjoying. Five-colored jackfruit sticky rice has both beautiful colors and delicious flavor, making it very appealing to the whole family when entertaining friends and loved ones.

The finished product is eye-catching and delicious five-color jackfruit sticky rice

Above are ways to make delicious five-color sticky rice that is extremely easy to make. We hope the above sharing will help you have more new dishes and new recipes for yourself in the cooking process!

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