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Sticky rice betting line

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Step 3: Place the pot over high heat and bring the water to a boil. Turn the heat to medium low and cover the pot, leaving the lid slightly off on one side to vent. Step 4: After 10 minutes, check to see if the rice has absorbed all of the water by pulling the rice away from the center with a fork to create a hole. If there is still water, continue cooking for 5 to 10 minutes or until the liquid has been absorbed.

Step 5: Remove the pot from the heat and place the lid on securely. Allow the rice to stand for 10 minutes before serving. While the stovetop works great for sticky rice, using a rice cooker is an even easier technique to try. Allow the rice to stand and soak for 30 minutes to four hours; again, the longer you wait, the more authentic your sticky rice will taste.

If your rice cooker has an automatic timer, let it go until it shuts off. Otherwise, cook the rice for 15 to 20 minutes. There are a variety of ways to steam sticky rice; you can use a bamboo steamer, a wok or even just a steamer basket insert for a large pot. Cover it with two or three inches of tepid water and let it soak for at least six or up to 24 hours—the longer, the better. Step 3: Boil two or three inches of water in a wok or large pot and set the steamer over it.

Make sure the rice doesn't dip down into the water. Cover and steam for 20 minutes. Step 4: Stir the rice so that the top layer is at the bottom of the steamer and vice versa. Steam another five minutes and it's ready to eat! Follow one of the methods we listed above using the stovetop, rice cooker or steamer , and allow the rice to cool. The sweetness comes from an easy coconut sauce. To make the sauce, start with a can of coconut milk, a cup to a cup and a half of sugar, and a pinch of salt.

Pour the ingredients into a sauce pan and bring to a boil over the stove. Pour the sauce over the cooled rice, stir and voila! You have yourself homemade sweet sticky rice. Serve with fresh mango slices or any fruit of your choice! Getting the best rice for sticky rice is a must if you want restaurant-like results.

Look for bags labeled "long-grain sticky rice," "sweet rice" or "glutinous rice. Still no luck? The residual heat will continue cooking the rice. Whichever method you choose, the main thing to remember is to not skip the long soak time in the beginning. You should also make sure to not add too much water. It takes just 20 minutes to whip up our easy teriyaki chicken , perfect for feeding the family in a hurry.

The thick honey and soy sauce takes minutes to make and is vastly superior to shop-bought versions. Serve with steamed Asian veg like pak choi. Serve up a satisfying supper for two with our Thai red duck with sticky pineapple rice. Marinate the duck breasts in spicy red curry paste and citrussy lime to soak up even more of the flavours before cooking. This healthy dinner option is full of colour and texture to brighten up your midweek menu. How to make gnocchi How to make icing sugar How to cook baby corn How to cook topside of beef Healthy Thai recipes.

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Can I use any type of rice? How do I cook it? Do I need special equipment? These are all great questions. Here is my method, which is simple and yields solid results. To make proper sticky rice you need to have the right rice. The problem is that it is often difficult to find and may be packaged using a few different names.

I typically see it labeled glutinous rice or sweet rice. This is not to be confused with Japanese glutinous or sweet rice, which is used for mochi. Your best bet is to buy sweet or glutinous rice that is grown in Thailand. If you attempt this method with the wrong rice, you will most likely be disappointed. In many parts of Southeast Asia, sticky rice is traditionally cooked in a special open-topped bamboo basket. The rice is washed, soaked and cooked over a pot of boiling water.

Because this particular steamer has relatively small holes in the steamer tray, I cook the rice directly on the tray. The holes are small enough that very little rice will fall into the simmering water below. If the holes on your steamer are any bigger, simply line the bottom of the steamer tray with a piece of cheesecloth before adding the rice.

The very act of steaming the rice takes away the stress of using too much or too little water, potentially ruining your rice. Doing so allows your precious, pre-measured water to escape the pot in the form of steam. Sticky rice, on the other hand, can be uncovered multiple times as long as the water stays boiling.

This rice is also much more forgiving in terms of the cooking time. Five or ten additional minutes in the steamer will not ruin your rice. Measure out how much rice you want to cook. Sticky rice needs to be washed and soaked before cooking. Washing helps to remove excess starch on the outside of the grains of rice. Remember, sticky rice is eaten with your hands. If your sticky rice is gummy and wet, it can leave your fingers feeling sticky and gross.

Great sticky rice will stick to itself, not your fingers. To wash the rice, place the rice into a mixing bowl and cover it with an inch or two of cool water. Use your fingertips to vigorously agitate the rice for 10 seconds or so.

You will notice the water begin to get cloudy. Tip the bowl over into a sink so that most of the cloudy water is drained away but the rice remains in the bowl. Fill the bowl up with water again and repeat this process until the water is relatively clear, usually about 3 or 4 times. After washing, cover the rice with a few inches of cool water and allow the rice to sit at room temperature to soak for anywhere between 4 and 24 hours.

Soaking is essential for hydrating the grains of rice and making sure they cook properly. When you are ready to cook the rice, Fill the bottom of your steamer with about 1 or 2 inches of water. Bring to a boil. Make sure you have enough water to avoid evaporation, but not so much that the boiling water is splashing up onto the rice.

Add the Chinese sausage in and give it a stir for another minute. Turn off the heat 2. If you plan to steam on the stove, soak the rice for at least 4 hours. Stir fry garlic until fragrant and then add the rice and seasonings Add the liquid Lower the heat to medium and continue to stir fry until glutinous rice absorbs the liquid 3. And there you have it!!! Marinade the meat This step is to ensure the meat gets maximum flavor. I recommend to marinate it for at least 4 hours and up to 12 hours.

Use meat with fat Zongzi is not one of the food that you want to use lean meat. The fat rendered from the meat will flavor up the zongzi nicely. The pork belly and Chinese sausage in this recipe do exactly that. Save the liquid from soaking the mushrooms The liquid from soaking the dried shiitake mushrooms will add an extra boost of umami flavor to your zongzi.

The pan you use to steam I highly recommend that you use a container or pan with about 3 inches in depth and conduct heat easily such as stainless steel or aluminum. Avoid using glass or casserole dish as it will take longer for the rice to cook through. I love the convenience. There is no soaking of rice necessary and the cooking time is so much shorter compared to the traditional way of boiling it for hours or longer!!

I only need to pressure cook it for 30 minutes! Are you onboard yet? My husband was very impressed with the taste. He said it tasted like traditional zongzi, minus the bamboo leaves wraps. Even the kids found this version very yummy! You also need to check out this quick method for making salted eggs. I like to use this method because I can use the egg whites for other things and the salted egg yolks for this recipe any many other recipes calling for salted egg yolks.

Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Hi Marv, where did you buy the container that you use for make bak chang? Also if I want to use rice instead of sticky rice what should I do? Please advice. Hi Catarina, my mom actually got it for me from Indonesia.

If you want to use rice, it will be like cooking regular rice and I would use ratio for liquid to rice. So 2 cups rice will be 2 cups water. I hope that makes sense. Let me know if you need more clarification. Thank you for sharing this recipe which my family enjoyed very much!

I have the IP air fryer lid and used the air fryer basket with 5 leaves to cook this dish. Hi Jenny, the thought of making traditional zongzi with wrap and everything is kinda intimidating I have to admit that. Lots of work too. Hi Marv Thank you so much for sharing your recipe.

It was very clear and easy to follow. I just tried the Easy No Wrap version. I steam the rice and it came out soft n just nice. I just find that the meat marinade a tad too salty. I would try to reduce the soy on the rice and meat next round. I also noted the marinade recipe for the No-Wrap and the Wrap version are quite different eg the absence of 5spice powder for the Wrap version. Hi Tony, thank you for your feedback. I cooked this for 90 minutes in a pressure cooker on high and though the rise was cooked it was not as soft as the boiled version.

Hi Edward, maybe the rice needs an extra liquid. May I ask if you can make a vegetarian variation for this zongzi? Also would it be okay to simply omit the meat? Thanks in advance! Hi there, of course, you can make a vegetarian zongzi with this same recipe. Simply omit the meat and you can add more mushrooms or also add in things like beancurd or extra firm tofu or black-eyed peas.

I would like know if you add any water into the rice like cooking normal rice or just water in the pot? I will used a pot steamer. This is the part we add the liquid and then steam. One thing though, if you are making this without a pressure cooker, you need to soak the rice for at least 4 hours or best overnight before cooking, otherwise, the rice will not be soft and you may have to steam for hours.

Hope that helps! Let me know if you need clarification. Hi Marvellina, Beautiful recipe. What is traditionally served or recommended to eat with Zongzi? Hi Mia, traditional savory zongzi like this is usually eaten on its own. How long to reheat frozen zongzi in instant pot? I usually just use a regular steamer and steam on high for minutes. Close the lid and set on high pressure and set timer to 10 minutes for small zong zi , for bigger one I would do 15 minutes and release pressure immediately after the timer is done.

Hope this helps! I just made this, and the taste is pretty good; i added some peanuts soaked overnight first. However, the pork belly did not come out like the melt-in-your mouth texture. It seems that the pork would need 90 mins in the Instant Pot on high to do this, but this might make the rice and other ingredients too mushy.

Do you have any suggestions for this?

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