Fried Sticky Rice

Simply amazing!

These have really got the texture thing going on!

Super chewy inside, with a great crunchy outside crust.

Served with Soy chili dipping sauce.

As Always,

ENJOY!

Recipe Source: KOTO by Tracey Lister and Andreas Pohl

Ingredients

500g glutinous rice
1/3 teaspoon salt
50g split, peeled yellow mung beans (Vietnamese pantry)
1 tsp baking powder
Vegetable oil for deep-frying
Soy and chilli dipping sauce, to serve

Instructions

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.

Meanwhile, put the mung beans into a saucepan and cover with cold water. Cook until the beans are soft, then drain.

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 4cm deep 30 × 24cm tray and smooth out with dampened hands. Set in a refrigerator for about 4 hours, or until chilled.

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.

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!