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.
½ cup uncooked sticky rice grains
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.
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.