Looking for a unique and healthy breakfast or snack that's both visually stunning and incredibly delicious? Look no further than purple sticky rice yogurt! This vibrant dish combines the naturally sweet and subtly nutty flavor of purple sticky rice with the creamy tang of yogurt, creating a delightful culinary experience. The beautiful deep purple hue comes from the anthocyanins in the rice, potent antioxidants linked to numerous health benefits. This recipe offers a refreshing twist on traditional breakfast options, providing a substantial dose of fiber and probiotics for a satisfying and nutritious start to your day.
Beyond its stunning appearance and health benefits, purple sticky rice yogurt is surprisingly easy to make. Forget complicated recipes and lengthy preparation times; this recipe is simple and straightforward, perfect for even the busiest mornings. Ready to learn how to create this captivating and healthy treat? Let's dive into the step-by-step instructions!
Tools Needed
- Bowls
- Sticky rice basket
- Steamer
- Tray
- Pestle
- Black bag
- Yogurt jars
Ingredients
- Purple sticky rice: 200g
- Sticky rice (Thai or yellow): 100g
- Sweet yeast: 4g
- Salt: 1 teaspoon
- Water: 1 liter + extra for soaking and steaming
- Banana leaves
- Ong Tho condensed milk: 380g
- Yogurt (natural flavor): 2 jars
- Fresh milk: 1.3 liters + 300ml
- Ice
Step-by-Step Instructions
Step 1. Prepare the Fermented Rice (Rice Wine)
- Mix purple and regular sticky rice, wash, and soak overnight (8 hours) with water and salt .
- Steam the soaked sticky rice for 20 minutes, then add more water and steam for another 30 minutes until soft .
- Spread the cooked sticky rice evenly on a tray lined with a banana leaf to cool .
- Pound the sweet yeast until smooth .
- Prepare warm salt water and sprinkle it over the cooled sticky rice. Then, evenly sprinkle the smooth yeast over the sticky rice and mix gently .
- Cover the sticky rice tightly with banana leaves and place in a dark, well-ventilated place for 3 days to ferment .
- After 3 days, the fermented sticky rice (rice wine) will be ready .
Step 2. Make the Yogurt Mixture
- Sterilize yogurt jars .
- Combine Ong Tho condensed milk, fresh milk, and the fermented sticky rice (rice wine) .
- Heat the milk mixture until warm (40-45°C) .
- Add yogurt starter to the warm milk mixture, stir well, and pour into sterilized jars .
Step 3. Incubate and Cool the Yogurt
- Incubate the yogurt in a steamer with hot water for 12 hours without moving .
Step 4. Serve the Purple Sticky Rice Yogurt
- Serve the yogurt with crushed ice and the fermented sticky rice .
Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe
Tips
- Use charcoal sticky rice as a substitute for purple sticky rice .
- Soaking the sticky rice overnight makes it softer and easier to cook .
- Ensure the sticky rice is warm, not hot, before adding the yeast to prevent the yeast from dying .
- Using Ong Tho condensed milk increases the success rate of yogurt making .
- Sterilizing jars and utensils is crucial for successful yogurt fermentation .
- Keep the yogurt incubation pot still during the incubation process to ensure proper curdling .
Nutrition
- Calories: approximately 2800-3200
- Fat: 40-50g
- Carbs: 550-650g
- Protein: 30-40g
FAQs
1. Can I use any type of rice for this recipe?
No, this recipe specifically requires purple sticky rice (also known as glutinous rice) for its unique texture and color. Other types of rice won't achieve the same results.
2. How long can I store the purple sticky rice yogurt?
Store leftover yogurt in an airtight container in the refrigerator for up to 3-4 days. It's best enjoyed fresh, but will still be safe to eat within this timeframe.
This simple recipe allows you to create a beautiful and nutritious breakfast or snack that's both satisfying and surprisingly easy to make. Enjoy the vibrant colors, delightful textures, and the health benefits of this unique yogurt creation. So go ahead, give this recipe a try and experience the deliciousness of purple sticky rice yogurt!