Cốm

Young glutinous rice, harvested at the milky stage, pounded and flattened into green, fragrant flakes. It's eaten as is, sweet or savory, especially in autumn in Hanoi, following an ancient tradition.

50 min
4 servings
Medium
Budget-friendly
🇻🇳 Vietnam

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

500 g Fresh glutinous rice (or green glutinous rice)
1 tbsp Sugar
1 pinch Salt
2 tbsp Coconut milk

Spices & seasoning

Salt

Optional extras

1 tsp Toasted sesame seeds

Nutrition facts

467 kcal per serving

Protein: 8.9 g
Carbohydrates: 101 g
of which sugars: 3.6 g
Fat: 2.5 g
of which saturated fat: 1.5 g
Fiber: 1.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Rinse the glutinous rice and soak it for 30 minutes, then drain.
Steam the rice for 20 minutes until tender but still firm.
Spread the rice on a tray and let it dry for a few minutes.
Pound the rice in a mortar or flatten it with a rolling pin until you get flattened, slightly sticky flakes.
Mix the flakes with the sugar, salt and coconut milk, then serve at room temperature.