Lao people use toasted rice powder in savoury dishes such as laap, and for dipping unripe fruit in, such as pomelo, green mango, tamarind and guava.

Makes

Skill level

Easy
By
Average: 4.5 (2 votes)

Ingredients

  • ½ cup uncooked sticky rice grains

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Makes ½ cup

Bring 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.  It is best used fresh, but can be stored in an airtight container in a cool dark place for several weeks.

To make your sticky rice powder more aromatic, you can also dry roast it with lemongrass, chilli and kaffir lime leaves.

Use in Luke Nguyen's pork laap and red ant egg salad,