Fried sticky rice

Fried sticky rice

By
From
KOTO
Photographer
Michael Fountoulakis

Usually served with grilled meats, sticky rice also makes a healthy snack. When it is fried, you should end up with delicious pillows of creamy rice within a crisp and golden crust.

Ingredients

Quantity Ingredient
500g glutinous rice
1/3 teaspoon salt
50g split, peeled yellow mung beans
1 teaspoon baking powder
vegetable oil, for deep-frying
Soy and chilli dipping sauce, to serve

Method

  1. Wash the rice under running water, until the water runs clear. Transfer the rice into a saucepan or rice cooker, then add 750 ml water and the salt. Cook for 30 minutes.
  2. Meanwhile, put the mung beans into a saucepan and cover with cold water. Cook until the beans are soft, then drain.
  3. Put the cooked rice, mung beans and baking powder into a large bowl. Using a pestle, work the rice until all of the grains are broken and the ingredients combined. Put the mixture into a 4 cm deep 30 × 24 cm tray and smooth out with dampened hands. Set in a refrigerator for about 4 hours, or until chilled.
  4. When set, cut the rice into 5 cm batons, or use a spoon to scoop out the rice to make a ball shape. Fry immediately in hot oil. When lightly coloured, remove from the oil and drain on paper towel.
  5. Arrange the fried sticky rice on a central platter and encourage guests to dip the pieces in soy and chilli sauce. In Vietnam, a cold beer often accompanies this dish. Enjoy!
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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