Xôi bắp nhão (Vietnamese Corn Sticky Rice) Instant Pot Recipe

 

Ingredients

14 oz. Dried Corn Peeled

1 tsp. Kosher Salt

1/4 cup Sweet Rice

2 tsp. Sugar

1/2 tsp. Kosher Salt

4 1/2 cups Water (add more as needed)

Pandan Leaves

Topping

1/4 cup Sesame

1/3 cup Peanuts

1/4 cup Sugar

1/2 tsp. Kosher Salt

1 white dried Coconut

Rinse 14 oz. Dried Corn Peeled.  Remove any brown corn that you might find.  Soak for at least 2 hours. 

Rinse 1/4 cup Sweet Rice.  After 2 hours or more, add the Sweet Rice into the Corn. Mix and rinse with water. Drain out the water.  Pour it into the instant pot. Add in 2 tsp. Sugar and 1/2 tsp. Kosher Salt. Add in 4 1/2 cups Water.  Mix. 

Cook for 15-18 minutes.

While you let it cook, shave 1 white dried Coconut.  Set aside when you’re done. 

Roast 1/4 cup Sesame and 1/3 cup Peanuts until golden. Crush the peanuts.  Place in a bowl.  Mix the Peanuts, Sesame, 1/2 tsp. Kosher Salt and 1/4 cup Sugar. Mix well and set aside. 

After 15-18 minutes of cooking in the instant pot, open it up.  Give it a mix.  Add in a little bit more water and continue to let it cook for another 18 minutes.  Add in the Pandan Leaves.  After 18 minutes, let it sits in the instant pot for 20 minutes before you open the lid.  If the corn is not soft, cover and continue to let it sits in the instant pot for another 15 minutes. 

When it’s done the consistency should be like porridge.  Remove the Pandan Leaves.  Serve in a bowl.  Add the toppings (Coconut and Sugar mixture).  Serve and enjoy.