Prepare to tantalize your taste buds with a vibrant and aromatic culinary journey to Thailand! This recipe unveils the secrets to creating perfect purple sticky rice, a staple in Thai cuisine known for its mesmerizing color and irresistible sweetness. Imagine the rich, creamy coconut milk mingling with the subtly sweet, naturally purple grains – a truly unforgettable flavor combination. This dish is visually stunning, making it ideal for both casual meals and elegant gatherings. Beyond its beauty, the preparation is surprisingly straightforward, yielding a dish that’s both delicious and impressive.
The captivating hue of this rice comes from the glutinous rice itself, naturally infused with vibrant purple. We'll guide you through each step, from properly soaking the rice to achieving the perfect creamy texture with coconut milk and a touch of sweetness. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Steamer
- Pot
- Basket
- Mold
- Whisk
Ingredients
- Thai sticky rice: 1 kg
- Purple leaf water: 1.5 liters
- Salt: 1 teaspoon
- Coconut milk: 800 ml
- Sugar: 180 g
- Star anise (optional): 1-2
- White sesame seeds (optional): 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Rice
- Wash the sticky rice thoroughly before soaking. Soaking for a long time helps prevent breakage.
- Soak the washed sticky rice in purple leaf water with salt (to prevent souring) for at least 4-6 hours, or even longer (up to 7 hours).
Step 2. Steam the Rice and Make the Coconut Milk
- Prepare a pot of boiling water for steaming. Transfer the soaked sticky rice to a steamer basket without draining.
- Steam the sticky rice for 40-45 minutes over medium-high heat. Keep the lid on and optionally wrap it with a towel to maintain moisture. Wipe off excess condensation periodically.
- Simmer coconut milk, sugar, and a pinch of salt until sugar dissolves and slightly boils. Reduce heat and simmer for another 4-5 minutes.
- Add optional star anise to the coconut milk mixture for added flavor. Remove the star anise after a few minutes once fragrant.
Step 3. Combine and Cook
- Once the sticky rice is steamed, add it to the hot coconut milk mixture. Stir well to combine and ensure even absorption.
- Stir-fry the sticky rice and coconut milk mixture over low heat for 13-15 minutes, stirring frequently, until it becomes a smooth, soft mass. Be careful not to crush the rice grains.
Step 4. Mold, Cool, and Serve
- Transfer the sticky rice mixture to a prepared mold (lined with banana leaf or wax paper). Press firmly to compact it.
- Let the sticky rice cool completely. Once cooled, remove it from the mold and cut into bite-sized pieces.
- Garnish with toasted sesame seeds (or roasted, crushed peanuts).
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Use the type of sticky rice your family prefers.
- Adjust the amount of sugar according to your sweetness preference.
- Press the sticky rice firmly in the mold to ensure a tight, cohesive texture.
- Serve the sticky rice cold for the best taste and texture.
Nutrition
- N/A
FAQs
1. Can I use regular rice instead of sticky rice?
No, regular rice won't achieve the same sticky texture. Glutinous rice (also called sweet rice) is essential for this recipe.
2. How can I make the rice even softer?
Soak the rice for a longer period (up to 6 hours) before steaming. Also, ensure the rice is properly steamed and doesn't dry out.
Enjoy your beautifully colored and deliciously fragrant purple sticky rice! This simple yet elegant dish is perfect alongside various Thai curries and desserts, making it a versatile addition to your culinary repertoire. We hope you savor every bite of this authentic taste of Thailand.