Determined Help Dealing With Sticky Rice

A friend of mine told me that my article, ” Mouth-Watering Thai Desserts” on August 9th, 2008, does not have information on flour utilised in Thai desserts. My friend was perfect – I mentioned flour in one of the seven principal substances but I did not write anything about flour. Thus, continuing from the previous page on “Mouth-Watering Thai Desserts” this write-up will focus on flour used in Thai desserts. Taken together, these two articles give a fuller picture of Thai desserts.

The eight-treasure rice pudding is a good acknowledged classic Chinese dessert, cooked with sticky rice and 8 different freshly dried fruits (typically known as dates here in general) and nuts. The eight-treasure rice pudding from south of Yangtse River is one of several most well-known varieties and has become a delicacy in Chinese common banquet.

Ingredients:

Sticky Rice Flour (paeng khao niaw)

Sticky rice flour is also referred to as “sweet rice powder” or “glutinous rice flour. With its chewy texture, sticky rice flour is a favorite base for buns and pastries. Sticky rice flour is frequently combined with plain rice flour to create a variety of Thai desserts.

a). For step 1 & 2:

• 2 cups (320g, or 11 oz.) glutinous rice (sticky rice)
• 2 cups (400 cc) water
• 1 tablespoon lard (another key ingredient, do not replace it with other oil)
• 4 tablespoons sugar

In Thailand you will discover a couple of types of sticky rice flour: wet and dry. Wet sticky rice flour is finely milled with water, whereas dry sticky rice flour is finely milled without water.

Example desserts making use of sticky rice flour are Paeng Jee (grilled coconut cakes), Bua Loy Benjarong (taro, pumpkin, and mung dal bean balls in coconut milk) and Khanom Thua Paep (mung bean stuffing coated with shredded coconut meat).

b). 8 treasures:

• lotus seed
• candied cherries
• dried dates Little sum for each, or any quantity you prefer

Rice Flour (paeng khao jao)

Rice flour is applied to thicken various dishes and is also an critical ingredient in several Thai desserts. Rice flour is usually a great substitute for wheat flour, in that the latter causes digestive system irritation in those who are gluten intolerant. However, rice flour ought to not be used or substituted in some desserts like cakes. This is simply because rice flour isn’t finely milled like cake flour, and would not yield exactly the same excellent of desserts. In Thailand, you will discover 3 varieties of rice flour:

c). For step three – 6:

• 300g (10 oz.) red sieved bean (mashed bean)
• 3 tablespoons lard
• 1 cup (200cc) water
• 6 tablespoons sugar
• 1/2 tablespoon cornstarch

• rice flour created from rice older than a year – beneficial for absorbing water,
• rice flour created from new rice – does not absorb mineral water as well simply because of its moisture, and
• rice flour constructed from new rice without mineral water – great at absorbing water.

Beyond the variety of flour, there are various grades for each and every type. To buy rice flour, choose goods having a white color and absence of an old smell. If you plan to make a dessert using rice flour, find flour that was finely milled so your dessert will have a smooth texture.

Method:

1. Wash and soak glutinous rice 5 ~ 6 hours. Drain. Add correct volume of water. Steam for one hour.
2. Add sugar and lard to rice while hot.
3. Sieve bean, add lard and sugar. Mix well.
4. Chop dried fruits. Arrange fruits to be displayed attractively.
5. Place rice in bowl. Add bean filling in center. Close with remaining rice. Steam again for 15 minutes.
6. Place plate around bowl. Boil 6 tablespoons sugar with one cup water.

Example desserts applying rice flour are Khanom Chan (nine-layered dessert) and Khanom Thuay (coconut cakes).

Nutritional information:

If you thought the paper was worthwhile you may also want to be knowing about How To Make Sticky Rice For Sushi.