Thai Isaan Food: Kao Ji (Grilled Sticky Rice)

Thai Isaan Food: ข้าวจี่ Kao ji

(Grilled Sticky Rice)

ข้าวจี่
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)

Joy^^

Thai Food Recipe: Kao Niao Mamuang

Thai Food Recipe: ข้าวเหนียวมะม่วง Kao Niao Mamuang

(Steamed Sticky Rice with Ripe Mangoes)

Kao Niao Ma Muang (Sticky rice with Ripe Mangoes)

ข้าวเหนียวมะม่วง
Kao Niao Mamuang
(Coconut Milk on Steamed Sticky Rice with Ripe Mangoes)


Prepare:

8 oz. uncooked sticky rice
1/2 coconut cream
6 tbsp. sugar
1/2 tsp. salt
2 fragrant screw pine leaves
1 tbsp. crunchy soybean


Cooking Instruction:

1. Put salt and sugar in coconut cream and mix it together.
Boil the coconut for 3-5 minutes on the low heat. Stir it often. At the last 1 minute put fragrant screw pine leaves.


2. Pour coconut mixed in a bowl.


3. Now, wash the uncooked sticky rice and drain 2 times. Steep the rice in water at least 3 hours.


4. Then steam for 20 minutes.


5. After the rice is done, immediately put the rice in coconut bowl. It’s important to do this when the sticky rice is still hot.


6. Put a cover over the bowl. Wait 10 minutes. Then, stir it again, this time turn the bottom part to the top.


7. Serve with rips mangoes and top with cooked crunchy soybean. Then dress with thick coconut milk.


This coconut milk sticky rice can stay outside for 20-22 hours. Longer than that, you should keep it in the refrigerator. I was supposed to put coconut milk on the top but I forgot it. Before I realized it, Kao Niao Mamuang was gone into my husband’s stomach! :)

Maybe when I make it next time, I will not forget.

Thai Dessert: Kao Niao Piak Lumyai

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

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 loe-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 cocomut cream.

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

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