The offering meal for the full moon of July cannot be without traditional dishes, in which a 3-layer gac sticky rice plate not only adds attractiveness but also helps change the taste for the family.
To make 3-layer gac sticky rice for about 4 to 5 people to enjoy, housewives should prepare 500g of upland sticky rice; 200g of fresh gac flesh; 150g of peeled green beans; 100ml of coconut milk; white wine and some spices such as granulated sugar, salt and cooking oil.
Start by washing the sticky rice thoroughly and then soak it in warm water for 6 hours, take it out to drain. Soak green beans for 4 hours, steam until cooked, then grind them finely, simmer over low heat with 1 tablespoon of sugar and a little salt until they form a smooth, sticky block.
Take the gac core and squeeze it thoroughly with 2 tablespoons of white wine to bring out a bright red color, then mix well with sticky rice and a little salt.
Next, cook gac sticky rice for about 25 to 30 minutes in a bowl. When the sticky rice is soft, pour in a little coconut milk and granulated sugar, stir gently and cook for another 5 minutes to make the sticky rice grains shiny and emit a fatty aroma.
When the gac sticky rice and green bean filling are ready, use flower molds or round molds to create a sharp 3-layer shape. Apply a thin layer of cooking oil to the center of the mold before gently compressing the red gac sticky rice layer to the bottom first, then spread evenly the smooth yellow green bean filling in the middle, and on top extend the remaining gac sticky rice layer covering the surface.
Use your hands to press the layers evenly so that they are tight, then carefully turn the mold backwards onto a flat plate. A 3-layer gac sticky rice plate needs to ensure flexibility and aroma, eye-catching color layers will help the offering tray on the full moon day of July become more attractive.
