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Tuesday, April 27, 2010

Steamed Beet Sweet Rice

Recipe by Moka

Total time: About 30 minutes.

This recipe is for those who wish to make Steamed Momordica (“Gấc”) Sweet Rice but cannot find the gấc fruit (momordica, red baby jackfruit).


  • 1 cup glutinous rice
  • 1 large beet (about the size of a small rice bowl) or 2 smaller ones
  • 1 1/2 cups water
  • 1 tablespoon vegan sugar
  • a pinch of salt
  • 2 tablespoons coconut milk (or coconut milk powder)
  • 1 tablespoon vegetable oil


  1. Rinse glutinous rice well. Drain in a colander. Set aside.
  2. Peel the beet. Cut into cubes. Put in a pot, add 1 1/2 cups of water. (If needed, more water can be added to cover the beet completely.) Cover with lid. When the liquid is boiling, cook for another 15 minutes, or until the beet is tender. Pour out to get about ¾ cup.
  3. Put the glutinous rice, beet water, salt and coconut milk in a nonstick pot. Mix gently, until the liquid is all absorbed. After that, mix the mixture with 1 tablespoon of vegetable oil. Steam with water that is already boiling. Occasionally, open the lid and stir the rice evenly.
  4. When the glutinous rice is just about soft, add 1 tablespoon sugar. Steam another 10 minutes. You can add shredded coconut as desired. (Optional: You can also add a bit more vegetable oil so the rice looks more shiny and tastes richer.)
  5. You can cook mung bean and use it as filling. Put in a mold (see picture above).

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