Bun 5 Mau – 5 Color – Contains Peanuts Recipe
Make Bun 5 Mau – 5 Color – Contains Peanuts Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sweet Sticky Rice (five colored)
Peanut Topping & Sauce (contains peanuts)
Garnishes & Serving
Method
Sweet Sticky Rice (five colored)
- 1
Soak rice
Rinse 3 cups glutinous rice under cold water until water runs clear. Transfer to a large bowl and cover with 1.5 liters of water. Soak at room temperature for 4–6 hours or overnight for best texture. Drain completely in a fine mesh sieve.
- 2
Divide rice for coloring
Divide drained rice into five even portions (about 2/3 cup each dry). Place each portion into a small bowl for coloring. Leave one portion uncolored for the white rice.
- 3
Prepare natural colorings (optional)
If using natural extracts: pandan - blend a few pandan leaves with 2–3 tbs water and strain to get green extract; butterfly pea - steep 1 tbs dried flowers in 3 tbs hot water until deep blue, strain; turmeric - dissolve 1/2 tsp ground turmeric in 1 tbs warm water; beet - use 1 tbs beet juice or strained blended beet. Adjust volumes to produce about 1 tsp concentrated color per portion.
- 4
Color the rice
For each colored portion, sprinkle about 1 tsp of the chosen food coloring (or 1 tsp of prepared natural extract). Toss the rice gently to distribute color, adding 1–2 tsp water or coconut milk if needed to help the color adhere. Cover and let sit 15–30 minutes so the color penetrates. For very even coloring, gently massage the rice in the bowl until uniformly tinted.
- 5
Steam the rice
Prepare a steamer and line the basket with cheesecloth or a thin clean kitchen towel lightly oiled to prevent sticking. Working in batches, transfer each colored rice portion onto the cloth in a single layer. Steam over boiling water for 20–25 minutes until grains are tender and shiny. For best results, steam all five batches the same way; if you have a large steamer, steam multiple portions at once.
- 6
Finish with coconut milk
While rice is still hot, transfer each steamed colored portion back to its bowl. Pour about 1 tbs coconut milk per portion (total 1 cup coconut milk divided) mixed with a pinch of salt and a little sugar (total 1 tbs sugar and 1/2 tsp salt divided across portions). Gently fold to coat each grain lightly. Taste and adjust: the coconut should lightly sweeten and make rice glossy. Let cool to warm temperature.
- 7
Assemble 5-color bun
On a serving plate or in individual bowls, arrange the five colored rice portions side by side or in a pinwheel so each color is distinct. Press lightly to form a compact mound if desired.
Peanut Topping & Sauce (contains peanuts)
- 8
Prepare peanuts
Heat a small dry skillet over medium heat. Add 1 cup raw peanuts and toast, stirring frequently, until fragrant and lightly golden, about 6–8 minutes. Transfer to a plate to cool slightly.
- 9
Make crunchy peanut topping
Once peanuts are warm but not hot, transfer half (about 1/2 cup) to a mortar and pestle or food processor and pulse coarsely to create a mixture of small bits and some powder. Combine the coarsely crushed peanuts with the remaining whole/halved peanuts for a varied texture.
- 10
Caramelize (optional) & season
In the same skillet, add 2 tbs sugar and 1 tsp neutral oil over medium heat. When sugar starts to melt, add the crushed/whole peanut mixture and toss quickly to coat, about 1–2 minutes, to create a slightly caramelized peanut topping. Immediately add 1/4 tsp salt, 1 tsp light soy or fish sauce, and 2 tbs water; stir to combine and remove from heat. Spread on parchment to cool slightly — mixture will crisp as it cools.
- 11
Make simple peanut sauce (alternative)
If you prefer a saucier component: in a small saucepan combine 2 tbs crushed toasted peanuts, 1 tbs sugar, 1 tsp light soy or fish sauce, and 2 tbs water. Warm gently, stirring until sugar dissolves and sauce thickens slightly, about 2–3 minutes. Remove from heat. This sauce can be spooned over the rice or served on the side.
Garnishes & Serving
- 12
Plate and finish
Spoon the peanut topping (and/or a little peanut sauce) evenly over the arranged five-color rice. Sprinkle 1 tsp toasted sesame seeds and 1/4 cup toasted shredded coconut over the top. Garnish with fresh mint leaves and offer lime wedges on the side.
- 13
Serve
Serve warm or at room temperature. Encourage diners to take a mix of colors with some crunchy peanut topping for contrast. Leftovers keep covered in the refrigerator up to 2 days; gently reheat by steaming or microwaving with a splash of water to restore moisture.