Sticky rice belongs to the Thai national cuisine, like grandma’s pudding in German cuisine. You get it served in Bangkok at every corner and with far more side dishes than just mango, which is actually the classic fruit component for sticky rice.
During my stay in Bangkok, the habit of consuming a portion of sticky rice after a good dinner crept in. These were always idolatrously good and were actually mostly prepared by older women. It had something nostalgic and was always reminiscent of Grandma’s delicious milk rice. Just a piece of home at a street food stand in Bangkok.
Just as famous as the sticky rice in Thailand, the black sticky rice in Vietnam (gao nep cam). It is often served there as a kind of pudding with yoghurt or with coconut milk. The black rice is actually dark-purple, which is noticeable when you put a drop of its cooking liquid on a bright surface and stretch it.
The preparation of black sticky rice is also very different from the natural production of sticky rice. The black sticky rice is usually prepared in a pot and not steamed, just like its brighter relative. On many packaging is even advised to add some starch to the rice at the end. Personally, I can only advise against this. So far, I’ve always coped well with his strength, which leaks in cooking. Another important factor is the previous soaking time. It greatly influences the cooking time that follows.
Another feature of black sticky rice is besides its color, the strong and distinctive taste. It is truly unique even without the additional addition of flavour carriers such as pandan leaves or coconut, reminiscent of light nuances of nut or caramel.
When selecting sauces, I actually switched to a starch-peeled and eggyoted version, which fits really well with the black rice.
When it comes to fruit, I used a combination of grilled banana and maracuja. The caramelized banana, together with the nutty rice and the light coconut flavor, forms a fruity flowering component, which is only surpassed by the light acidity of the passion fruit. An irresistible dessert.
Black Sticky Rice. Ingredients:
| Carriage for 2 people: | |
| 200g | black sticky rice* |
| 2 tbsp | Sugar |
| 1 sheet | Pandan |
| 200 ml | Coconut cream |
| 1/2 tsp. | Corn Starch |
| 1 tbls. vinegar | Sugar |
| 1 clove of garlic | 1 Egg |
| 2 pieces | Banana |
| 2 pieces | passion fruit |
| 1 piece | Lime |
| 50g | yellow moung bean kernels (peeled)* |
| 1 tbls. vinegar | Sugar |
| Oil to bake |
Black Sticky Rice. Here’s how it’s done:
1. Soak the rice overnight in cold water. Place a saucepan with 600ml water and add the sugar. Put the softened rice in the pan and simmer at medium temperature, stirring constantly. If the rice isn’t even there, just add some water and continue to boil until soft.
2. Meanwhile, heat the coconut milk in a saucepan along with the sugar. Stir in the starch with cold water and stir in the boiling coconut milk. When the coconut milk thickens, bring to the boil briefly and set off the stove. Put an egg yolk in a bowl and mix with some of the hot coconut milk. (align). Then add the egg yolks to the hot sauce and mix.
3. Preheat a grill or oven to 200°. Grill the banana under closed lid for 5 minutes until it turns black. Inside, the banana begins to caramelize. Remove and leave to cool.
4. Soak the mung bean seeds in a bowl of water for three hours. Then cook softly in a saucepan with 300ml water and the sugar. Caution! The mung beans must not disintegrate. Then dry the mung beans in the oven and fry in the hot fat 150°. Drain on a cloth.
5. To prepare, put the rice in a bowl and spread the hot coconut cream over it. Unpack the banana and cut into slices. Halve the Maracuja. Add some of the banana and half maracuja over it. Sprinkle a few of the sweet mung beans over it and serve.
Dhe marked with asterisks (*) are so-called provision links. If you click on such a link and purchase via this link, I get a commission from your purchase. For you, the price doesn’t change.
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