Charcoal sticky rice, a captivating culinary creation, elevates the classic dessert to new heights with its striking black hue and subtly smoky flavor. This isn't your grandmother's sticky rice; the addition of activated charcoal lends a unique visual appeal while adding a depth of flavor that complements the inherent sweetness of the rice. Forget bland desserts; this recipe delivers a sophisticated and unforgettable taste experience, perfect for impressing guests or simply treating yourself to something special. The intriguing contrast between the dark charcoal and the vibrant toppings creates a truly stunning presentation.
This recipe balances the unique earthiness of the charcoal with the delicate sweetness of coconut milk and the richness of your choice of toppings. Whether you prefer the classic simplicity of fresh mango or the luxurious decadence of a coconut cream topping, the possibilities are endless. Ready to create your own batch of this captivating dessert? Let's dive into the detailed, step-by-step instructions.
Tools Needed
- Pot
- Steamer
- Whisk
- Bowl
- Basket
Ingredients
- Black sticky rice: 1 kg
- White sticky rice (Thai sticky rice): 500g
- Mung beans: 200g
- Water
- Salt
- Coconut milk: 500ml
- Cornstarch or rice flour: 1 tbsp
- Cooking oil: 1 tbsp
- Scallions
- Peanuts: 2-3 tbsp
- White sesame seeds
- Sugar: 3 tbsp
- Rice paper or banana leaves (optional)
Step-by-Step Instructions
Step 1. Prepare the Rice and Beans
- Mix 1kg black sticky rice and 500g white sticky rice. Wash and clean thoroughly. Soak in water (enough to cover the rice, plus about one finger's depth) with 1 teaspoon of salt for at least 6-8 hours.
- Wash 200g mung beans and soak for at least 2 hours. Rinse again, drain, and cook with 600-700ml of water and ½ teaspoon salt until soft (15-20 minutes).
- Rinse the soaked sticky rice gently. Do not wash vigorously, as this can break the rice. Drain in a basket for 10-15 minutes.
Step 2. Steam the Sticky Rice
- Steam the drained sticky rice for 20 minutes. Open, stir evenly, and steam for another 15-20 minutes.
- After the second steaming, pour 1-1.5 liters of cold water over the sticky rice, stirring evenly. Cover and steam for another 15 minutes over medium heat.
Step 3. Prepare the Toppings
- In a pot, combine 500ml coconut milk, 1 teaspoon salt, and 1 tablespoon cornstarch (or rice flour). Stir well and cook over low heat until smooth and thickened.
- Crush 2-3 tablespoons of peanuts. Mix with 3 tablespoons of sugar and 1 teaspoon of salt.
Step 4. Serve the Charcoal Sticky Rice
- Serve the charcoal sticky rice hot with the mung bean puree, coconut milk mixture, scallion oil (or chopped scallions), and peanut salt. Optionally, wrap in rice paper or banana leaves.
Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe
Tips
- To prevent the charcoal sticky rice from being dry and spongy, soak it for a long time and add water after steaming.
- Adding cooking oil to the coconut milk mixture prevents it from souring quickly.
- The ratio of black to white sticky rice can be adjusted to your preference.
Nutrition
- Calories: approximately 2800-3000
- Fat: 40-50g
- Carbs: 550-600g
- Protein: 50-60g
FAQs
1. Is activated charcoal safe to eat?
Yes, food-grade activated charcoal is safe for consumption in moderate amounts. However, it can interact with some medications, so consult your doctor if you have concerns.
2. Can I make this recipe without activated charcoal?
Yes! Simply omit the charcoal powder and follow the rest of the recipe for regular sticky rice. It will lack the black color and subtle smoky flavor, but will still be delicious.
This charcoal sticky rice recipe is a testament to the exciting possibilities of culinary innovation, seamlessly blending unique flavors and visual appeal. From its striking presentation to its surprisingly delightful taste, it's a dessert that's sure to impress and satisfy. Enjoy the delicious results of your culinary adventure!