Five-color sticky rice is a traditional dish of the Thai people, symbolizing abundance and fullness. Below is the process of cooking five-color sticky rice:
Ingredient
- Golden flower sticky rice
- Pandan leaves, purple leaves, turmeric, ripe gac fruit, ginger leaves (for color)
- Coconut milk
- Salt
Making
- Raw material preparation:
- Wash sticky rice, soak in coconut milk for about 4-6 hours.
- Pandan leaves, purple leaves, turmeric, ripe gac fruit, ginger leaves, wash clean.
- Boil pandan leaves and purple leaves to get water.
- Crush turmeric, remove seeds from ripe gac fruit and mix with salt.
- Coloring rice:
- Divide the rice into 5 parts.
- Soak each portion of rice with pandan leaf water, purple leaf water, turmeric water, ripe gac fruit and ginger leaf water for 30 minutes.
- Steamed sticky rice:
- Put all the colored rice into the sticky rice steamer and steam until cooked.
- Cooked sticky rice, fluff, add a little salt and enjoy.
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