by soaking sticky rice right away and afterwards steaming it by itself or with other components for example mung bean, peanut, and corn. Close to the conclusion of your cooking process, we include some fats, including oil, rooster Unwanted fat or coconut milk, to generate xoiLeftover steamed peanut sticky rice is often refrigerated and reheated dur

by soaking sticky rice overnight and after that steaming it by by itself or with other substances such as mung bean, peanut, and corn. Near the stop on the cooking course of action, we increase some fats, such as oil, chicken Body fat or coconut milk, to produce xoiLeftover steamed peanut sticky rice might be refrigerated and reheated while in the