Fried sticky rice

Fried sticky rice

Com nếp chiên

By
From
Real Vietnamese Cooking
Serves
6
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, golden crust. In Vietnam, this dish is often accompanied by a cold beer or two.

Ingredients

Quantity Ingredient
500g glutinous rice
1/2 teaspoon salt
50g split, peeled yellow mung beans
1 teaspoon baking powder
vegetable oil, for deep-frying
Soy chilli dipping sauce, to serve

Method

  1. Wash the rice under cold running water until the water runs clear. Place in a saucepan or electric rice cooker, then add 750 ml water and the salt. Cook for 30 minutes, then drain well and place in a large sturdy bowl.
  2. Meanwhile, put the mung beans in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for about 15 minutes, until the beans are soft. Drain and add to the rice, along with the baking powder.
  3. Using a pestle, work the rice mixture until all the gains are broken and the ingredients combined.
  4. Transfer the mixture to a tray measuring 30 cm X 24 cm, and at least 4 cm deep.
  5. Smooth out with dampened hands. Chill in the refrigerator for about 4 hours, or until set.
  6. When the rice has set, heat about 10 cm of oil in a wok or large saucepan over high heat.
  7. Cut the rice into 5 cm batons, or use a spoon to scoop out the rice into ball shapes.
  8. Immediately add the rice portions to the hot oil and cook in batches until lightly coloured. Remove from the oil and drain on paper towel.
  9. Arrange the fried sticky rice on a platter and encourage diners to dip their portions in the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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