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The secret to cooking delicious sticky rice, beautiful and eye-catching like the outside

Sticky rice is a common dish made from glutinous rice as the main ingredient, cooked with steam, popular in the cuisine of many Asian countries. However, not everyone knows how to cook delicious, flexible, and shiny sticky rice.

Some ethnic minorities in Vietnam such as Muong, Khmer use sticky rice as a main daily food, while Kinh people mainly use rice made from plain rice, only having sticky rice as a side meal in the morning. as a gift, or on holidays, New Year’s Eve, cradle, wedding as an offering.

The secret to cooking delicious sticky rice, beautiful and eye-catching like the outside
Sticky rice is extremely diverse from salty sticky rice to sweet sticky rice, from white sticky rice, green bean (bean) sticky rice, black sticky rice, peanut sticky rice, lotus sticky rice, gac sticky rice, corn sticky rice to mixed sticky rice, bird sticky rice, chicken sticky rice. Five coloured sticky rice,…

Infonet I would like to share a few secrets to have delicious, soft, and shiny sticky rice:

1- Choose delicious glutinous rice: sticky rice with yellow flowers with round seeds or sticky rice with elongated grains are delicious.

2- Because sticky rice is cooked by steam, so it must be soaked before the sticky rice is cooked, usually for 6-8 hours with a little white salt, do not soak for too long lest the rice be sour, the sticky rice will be crushed. Take the rice out and let it drain completely before serving.

3- When the sticky rice must keep the heat evenly, put the steamer in the pot, the water will boil before the rice is added to the dish. Remember to cover the top with a towel so that the steam does not accumulate to make the sticky rice sticky.

4- Sticky rice with 2 fire will be more flexible: once cooked food 1 (occasionally open the lid, stir the sticky rice to cook evenly), then remove the sticky rice from the tray, use chopsticks to stir it so that the sticky rice does not stick. After that, continue to put the sticky rice into the pot again.

5- When the sticky rice is cooked, drizzle a little more chicken fat or cooking oil or a little coconut milk to make the sticky rice more glossy, for the types of sticky rice that need a sweet taste (gac sticky rice, coconut sesame sticky rice, lotus sticky rice) mix a little more sugar, Stir well, steam for about 5 more minutes.

The secret to cooking delicious sticky rice, beautiful and eye-catching like the outside
The secret to cooking delicious sticky rice like outside

The most common type of sticky rice is white sticky rice, consisting only of glutinous rice and a little salt. Therefore, white sticky rice is often combined with other complementary foods such as: sesame salt (sesame), peanut salt (peanut), or combined with protein-rich dishes such as fried rice, eggs, sausages, pate, sausages. , sausages, braised meat, creating kinds of sticky rice such as sticky rice with egg rolls, sticky rice with sausage, sticky rice with meat, sticky rice pate, sticky rice with ruoc.

The secret to cooking delicious sticky rice, beautiful and eye-catching like the outside

COCONUT COCONUT SEEDS WITH SEEDS

Resources

– Old Com (com Vong, Com Tu Le are the best): 500g

– Green beans without skin: 200g

– Fresh lotus seeds: 200g

– Shredded coconut: 100g

– White sugar: 40g (depending on taste)

– Cooking oil: 30ml

Making

– Wash green beans, soak for 2 or 3 hours, then bring the cooked food, puree it

– Washed lotus seeds, fritters

– Grated coconut with slugs with low heat until the sugar dissolves, then put the lotus seeds in and gently stir for 3-5 minutes.

– Rinse the gravy through the faucet and let it dry, put it on the island with cooking oil and then mix it with 1/2 of the beaten beans above.

– Put the steamer on the stove to boil water, lined with banana leaves (or more fragrant lotus leaves), put the mixed greens in the food quickly for about 5 minutes, touch the cooked rice until soft, pour it out on a tray, let it cool down quickly. Stir-fried coconut with lotus seeds with the remaining green beans on the island is done.

The secret to cooking delicious sticky rice, beautiful and eye-catching like the outside

FIVE COLOURED STICKY RICE

A quick and simple way to make sticky rice, one time always get all the colors of sticky rice. The colorful sticky rice plate with eye-catching colors, fragrant sticky rice mixed with coconut milk is an extremely attractive sticky rice dish.

Resources

– Sticky rice: 600g

– Butterfly pea flower: 1 handful (about 20 flowers);

– Green tea powder: 1 teaspoon (range 3-5g, use 3g for light green, 5g for darker green);

– Camellia leaves: 1 bunch;

– Gardenia flower powder: 1-2 teaspoons (if you like light yellow, use 1 teaspoon, for darker yellow, use 2 teaspoons)

– Gac: 100g (about a dozen Gac seeds still covered with red pulp).

– Coconut milk: 150ml.

– White salt: 2g

– Tools: Steaming tray or rice cooker with steaming tray, cardboard or foil to divide the compartments of separate colors of sticky rice.

Making

Step 1: Create natural color to soak sticky rice

– Butterfly pea flowers with about 100ml of boiling water turn blue;

– Taiwan green tea powder mixed with 100ml of water is green. Green tea powder is very beautiful green, not losing color like sticky leaves.

– Chopped Camellia leaves, boil thoroughly with 200ml of water (boil for 15-20 minutes) filter to get purple juice;

– Winch flower powder with 100ml of boiling water to get yellow color.

– Squeeze Gac carefully to remove the seeds, take the Gac powder to create orange-red color.

Step 2: Soak sticky rice with colored water

– Washed glutinous rice, divided into 6 parts, 2 parts left white, put in a little white salt and soaked in cold water for 6-8 hours (or soaked overnight); Then take it out and let it dry. Divide this white rice into 2 parts, 1 part leave the white color, 1 part squeeze well with Gac so that the Gac powder adheres evenly to the rice, remove the seeds.

– Add the remaining 4 parts of rice to a little white salt, divide into 4 to soak separately with 4 types of colored water (butterfly, green tea, gardenia, purple) for 6-8 hours (or overnight).

Step 3: Sticky rice

Pour water into the pot, put the steamer in, let the cardboard (or foil) divide the steamer into 6 compartments, wait for the water to boil, then put the rice colors in separate compartments, pour 3 teaspoons into each color of rice. (15ml) coconut milk. Gently rotate your hands so that the compartments are not pushed together.

It takes about 25-30 minutes to open the pot, take out the sticky rice seeds and gently squeeze to see if the sticky rice is cooked, drizzle the remaining coconut milk into each compartment of the sticky rice, and gently stir to let the coconut milk absorb evenly. Here, let it cook for another 5 minutes, then turn on the stove. For the Gac sticky rice, mix 1 teaspoon of sugar (about 20g or more if you like it sweet) and then drizzle with 1 teaspoon of cooking oil or chicken fat to make the sticky rice richer.

Stir the sticky rice into a separate plate for each color or mix the colors together.

Good luck!

Ha Viet Anh

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