Sticky rice powder recipe (koa kore)
- Cuisine: Lao
Ingredients½ cup uncooked sticky rice grains
PreparationBring an old pan or wok to a medium heat. Dry roast the sticky rice for 8-10 minutes until browned or if you want it smokier, allow it to reach a light grey colour.
Allow to cool before transferring to a mortar and pound to a fine powder. This can also be done in a spice or coffee grinder.
To make your sticky rice powder more aromatic, you can also dry roast it with lemongrass, chilli and kaffir lime leaves.
Toasted sticky rice powder is predominately used to make laap. Laotians also like to dip unripe fruit such as pomelo, green mango, tamarind and guava into the powder.
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|2.||Twelve Spices||Canley Heights|
|4.||Suan I-San Restaurant||Newtown|
|5.||Baan Latsamy Thai Restaurant||Manuka|
|6.||Yim Yam, Moonee Ponds||Moonee Ponds|
|7.||Holy Basil||Canley Heights|
|8.||Star Lao Thai Restaurant||Fairfield|
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It’s important to check your mortar and pestle regularly for small cracks since they can trap food and breed germs. All you can do in this case is discard them. After use, give the mortar and pestle a good rinse in warm water (and a little detergent if you’ve been using particularly pungent ingredients). Pounding a little uncooked rice after rinsing and drying the mortar and pestle helps remove residual odours.
A white-cream-coloured root vegetable with an agreeable peppery taste. A winter vegetable.