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.
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
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.
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 Ã— 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.