sticky rice Archives - Joy's Thai Food Recipe Blog and Training for Beginners

Thai Dessert: Black Sticky Rice (Kao Niew Piak Sai Phuek)

Kao Niew Piak Sai Phuek – Black Sticky Rice with Coconut Milk and Taro

Prepare:

3 cups black sticky rice (uncooked)
3 cups taro cut to dice shape
1 cup sugar
1 cup palm sugar
2 cups coconut milk
2 tsp. salt
5 pandanus leaves (cut short)
5 cups water
1 cup limestone water

Cooking Instructions:

1. Soak black sticky rice in hot water for 12 hours.

2. Soak taro in limestone water 10 minutes and rinse well.

3. Next, boil pandanus leaves with 5 cups of water. When it’s boiling, add black sticky rice and cook for 30 minutes on low heat. Keep stirring. Don’t let it burn.

4. When the rice is very soft remove the leaves.

5. After that, add taro, sugar, palm sugar. Mix well and remove from the stove.

6. Then, boil coconut milk. Add salt and let it boiling. Don’t forget to keep stirring.

Remove from the stove when it’s boiled. Pour it on top of black sticky rice when you serve.

Thai Isaan Food: Kao Ji (Grilled Sticky Rice)

Thai Isaan Food: Kao ji – Grilled Sticky Rice

Prepare:

1 cup cooked sticky rice
1 egg
1 tsp. fish sauce
2 tbsp. coconut milk (optional)

Cooking Instructions:

1. Mix sticky rice with coconut while the rice is still hot. Make sticky rice into a ball. (see the picture)

2. Beat the egg and add fish sauce.

3. Dip the ball of sticky rice into the egg and grill until the egg is cooked.

4. Do the same thing for the other side.

Kao Ji is influenced by Laos. You can find it in northeastern region of Thailand. Anyway, all of my Laos friends, I don’t really know if Kao Ji is one of yours recipe or not. I’m sure we can find this food in Laos too! 🙂

Sab Mak (delicious)

Thai Food Recipe: Fried Thai Beef (Neu-uh Hang)

Thai Dry Beef (Neu-uh Hang)

Prepare:

1 Kg. beef (with some fat sticking to the meat)

3 cloves garlic (crushed)

1 tbsp. fish sauce

1 tbsp. sugar

1 tsp. salt

1 tsp. grounded black pepper

Instructions:

1. Cut the beef in a long shape (about 7cm.). Make it as thick as your finger.

2. Crush garlic and black peppers altogether. I like to get the whole black peppers and ground them by myself because it has much better smell than the instant one.

3. Now, add crushed garlic and black peppers into a big bowl. Add fish sauce, sugar, salt and soak the beef in it.

4. Wrap the bowl with plastic and leave the bowl of beef inside refrigerator for 3-4 hours, it’s best if you leave it there the whole night.

5. Next, arrange them on the big plate or tray. Dry it with sunshine for about 3 hours. (Now, it’s your job to do whatever you can to keep it away from the flies.) :p

Don’t get disgusted yet. Use the thin white cloth or Fachee to cover the tray while we lay it outside in the sun.

Fry the dry beef in hot vegetable oil and serve with sticky rice.

I really miss it!!!

When I traveled a long trip with my aunt and uncle, we pack the fried dry beef and sticky rice in bamboo container. Yummy! The bamboo container can keep my sticky rice warm and soft for many hours. Order Somtam (Papaya Spicy Salad) from the restaurant and mom-made Pla rah dipping sauce from home!

Sab! Don’t tell anyone if you have some, or they try to take it away from you – ha!

I think this is what a common Thai Isaan family does when they travel.

Thai Food Desserts: Sticky Rice and Egg Custard (Kao Niao Sung Khaya)

Kao Niao Sung Khaya (Sticky Rice and Egg Custard)

Prepare:

1 and 1/2 cup sticky rice
1 cup coconut milk
3/4 cup sugar
1 tsp. salt

Topping:

3 eggs
1 cup coconut milk
1 cup sugar
1/8 cup concentrated pandanus juice

Cooking Instructions:

1. Soak sticky rice in the water for 3 hours. After that, drain it and steam on boiling water for 20 minutes.

2. While we’re waiting for the rice to be cooked, prepare coconut milk to mix with it.

3. Add sugar and salt into the coconut milk cook until it’s boiling.

4. Remove when the sugar is dissolved. Pour it over cooked sticky rice. Make sure the rice is still hot when you pour coconut milk.

5. Now, mix it very well and keep it in closed container for 10 minutes. After that, stir it again and leave it close for another 10 minutes

6. Beat the eggs very well. Add concentrated pandanus juice, coconut milk and sugar. Mix it very well.

7. Steam the mixed eggs for 20 minutes

8. Prepare cut banana leaves (5 x 10 inches). Place sticky rice and eggs on it. Then, wrap it as in the photo. 🙂

Now you have an easy and very delicious Thai dessert to serve.

Thai Dessert: Kao Niao Piak Lumyai

Thai Dessert: Kao Niao Piak Lumyai (Sticky Rice with Lumyai and Coconut Milk)

Prepare:

1 cup uncooked sticky rice
2 cups lumyai meat (longan) or as much as you like
2 cups coconut milk
1/2 cup sugar
1/2 tsp. salt
2 pandanus leaves (cut 1 inch)

Cooking Instruction:

1. Cook sticky rice in boiling water. The water should be above sticky rice for about 2 inches. Use low-medium heat.

If you can find Kiao Ngoo sticky rice, it will be the best. If not, then don’t worry about it. You can use regular sticky rice for this dessert.

2. Keep stirring the rice and don’t let the rice too dry or too juicy. Be careful, the rice may get burnt at the bottom of the pot.

3. Add pandanus leaves. Cook for 20 minutes. Notice the rice. When it’s cooked, you will see the rice gets bigger. Remember to keep stirring the rice.

4. Now, Add sugar, longan and cook for one more minute. Then put the rice away from the stove.

5. Boil coconut milk on low heat. Add salt whenl it’s boiling. Turn off the fire.

6. Put sticky rice lumyai in a small bowl and top with coconut cream.

When you cook, you may add taro, water chestnut, corn or more lumyai if you like. 🙂