Glutinous Rice: Rinse the rice under running water multiple times until the water runs clear to remove excess starch and achieve a good final texture. Soak the rice in boiling water for 15 to 30 minutes.

Lotus Seeds: Dried Lotus Seeds: Soak them in boiling water for at least 2 hours. Fresh Lotus Seeds: Simply wash them and check if there is a remaining core inside; remove it to avoid bitterness. Frozen Lotus Seeds: Thaw them completely before cooking. Regardless of the type of lotus seeds used, always remove the bitter core.

Rice cooker/ Instant pot: Add both ingredients to the inner pot of the rice cooker or instant pot. Mix well, then add a pinch of salt (for savory sticky rice) or 1 teaspoon of coconut milk (for sweet sticky rice). Pour in enough water to just cover the rice and lotus seeds—avoid adding too much, or the rice may turn mushy.

With rice cooker: Start the rice cooker and let it cook. Once it switches to warm mode, wait another 10-20 minutes, then open the lid and stir evenly. Check if both the lotus seeds and sticky rice are well-cooked.

With Instant Pot: Select high-pressure cooking mode for 15 minutes, then let it naturally release pressure for 5 minutes. Alternatively, cook for 18 minutes, then release pressure quickly by opening the pressure release valve.

Using a Steamer: Spread the sticky rice and lotus seeds on a piece of cheesecloth. Place it in the steamer and steam for 30-40 minutes until fully cooked. Remember to open and stir evenly 1-2 times during steaming process.

For Savory Lotus Seed Sticky Rice: Top with shredded or fried chicken, Vietnamese ham (chả lụa), Chinese sausage (lạp xưởng), and fried shallots. Serve with soy sauce and chili sauce on the side.

For Sweet Lotus Seed Sticky Rice: Garnish with shredded coconut, peanuts, and coconut milk. If you prefer it sweeter, mix sugar with coconut milk before drizzling it over the sticky rice.