Fried sticky rice recipe

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  • Cuisine: Vietnamese

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

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

Preparation

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!

This recipe is an extract from KOTO: A Culinary Journey Through Vietnam by Tracey Lister and Andreas Pohl (Hardie Grant Books).

Photography by Michael Fountoulakis.

If you enjoyed this Fried sticky rice recipe then browse more Vietnamese recipes, vegetarian recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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