Gac fruit, a vibrant orange treasure from Southeast Asia, holds a secret to creating incredibly flavorful and visually stunning sticky rice. This isn't your average sweet rice; the addition of gac pulp infuses the dish with a rich, subtly sweet taste and a captivating reddish-orange hue, transforming a simple side dish into a culinary masterpiece. Beyond its beauty, gac fruit boasts impressive nutritional benefits, making this dish as healthy as it is delicious – a perfect balance of taste and wellness. It's a family recipe passed down through generations, designed to be both impressive and surprisingly easy to make.
This vibrant red sticky rice, infused with the unique flavor and vibrant color of gac fruit, is surprisingly simple to prepare. Ready to bring a touch of Southeast Asian magic to your kitchen? Let's dive into the step-by-step process of making this unforgettable dish.
Tools Needed
- Pot
- Rice steamer
- Bowl
- Gloves
Ingredients
- Sticky rice: 1 kg
- Gac fruit: 1 (slightly larger)
- White wine: 2 tablespoons
- Water
- Salt: 1/2 tablespoon
- Coconut milk: 300 ml
- Sugar: 1 tablespoon
- Coconut oil: 1 tablespoon
- Pandan leaves
Step-by-Step Instructions
Step 1. Prepare the Rice and Gac
- Wash thoroughly to remove dirt. Soak overnight (or 4 hours) until the rice blooms and absorbs water. Drain.
- Choose a ripe, slightly wrinkled gac fruit. Cut it open and remove the seeds and outer threads, keeping only the bright red flesh.
Step 2. Initial Steam and Coconut Milk Infusion
- Add the gac fruit flesh to the drained sticky rice along with white wine. Mix gently and evenly to coat the rice grains.
- Add salt to the sticky rice mixture and let it sit for 15 minutes. Steam the rice for 20 minutes, creating holes in the rice to allow even steaming. If rice is not fully cooked after 20 minutes, stir and continue steaming.
- Scoop out the partially cooked rice into a bowl and add coconut milk. Mix well to coat the rice and add shine.
Step 3. Final Steaming and Sweetening
- Steam the rice again with coconut milk for 1-2 minutes until well absorbed. Add coconut oil (or cooking oil) for shine and aroma.
- Steam for another 30 minutes. Add sugar and stir evenly. Steam for another 5 minutes to dissolve sugar. Add pandan leaves for extra aroma (optional).
Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe
Tips
- Soaking the rice overnight is crucial for softer, more flavorful rice.
- A slightly wrinkled gac fruit yields a more vibrant red color.
- White wine enhances the color of the gac fruit.
- Mix the gac fruit and rice gently to avoid breaking the rice grains.
- Coconut milk adds shine and richness to the sticky rice.
- Adjust the amount of sugar to your preference.
Nutrition
- N/A
FAQs
1. Where can I find gac fruit?
Gac fruit is primarily found in Southeast Asian markets. You may also find it at some specialty Asian grocery stores or online retailers.
2. Can I substitute the coconut milk?
While coconut milk provides the best flavor and texture, you can try substituting with other types of milk, such as regular milk or even water. However, the taste and creaminess will differ.
3. How long can I store leftover sticky rice?
Store leftover sticky rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or steamer before serving.
This vibrant red sticky rice recipe, a cherished family tradition, is a testament to the beauty and flavor of gac fruit. From its stunning color to its subtly sweet taste, this dish is sure to impress your family and friends. Enjoy this healthy and delicious treat, and don't hesitate to share this unique recipe with your loved ones.