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Khao Jee
Puffed Sticky Rice Cake
Khao Jee, meaning 'grilled rice', is a popular Lao snack made from sticky rice. This version focuses on creating a puffed, crispy exterior with a chewy interior, often achieved through a process of steaming, drying, and then frying. It can be enjoyed plain, lightly salted, or with a sweet caramel drizzle.
đ§ Ingredienser
- 2 cups Glutinous rice (sticky rice)(uncooked)
- Water(for soaking and steaming)
- 1 tsp Salt(divided)
- 0.5 cup Palm sugar or granulated sugar(for caramel drizzle (optional))
- Vegetable oil(for frying)
đšâđł Instruktioner
- 1
Rinse the sticky rice thoroughly until the water runs clear. Soak the rice in ample water for at least 4 hours, or preferably overnight.
đĄ Proffstips: Proper soaking is crucial for the texture of the final product. - 2
Drain the soaked rice well. Steam the rice for about 20-30 minutes, or until cooked through and sticky. Let it cool slightly.
- 3
Spread the cooked sticky rice thinly on a clean cloth or tray. Let it dry in a well-ventilated area or a dehydrator for several hours, or until it feels dry to the touch but is still pliable. This step is crucial for achieving the puffed texture.
đĄ Proffstips: This drying process can take anywhere from 4-12 hours depending on humidity and method. - 4
Once dried, mix in about 0.5 tsp of salt. Form the sticky rice into small, flat patties or balls, about 1-inch thick. You can use a tortilla press lightly oiled for even patties.
- 5
Heat about 1-2 inches of vegetable oil in a wok or deep pot to 350-375°F (175-190°C). Carefully fry the rice cakes in batches until golden brown and puffed, about 3-5 minutes per side. Drain on paper towels.
đĄ Proffstips: Maintain oil temperature to ensure even puffing and crispiness without burning. - 6
(Optional) To make the caramel drizzle: Melt the palm sugar or granulated sugar in a small saucepan over low heat until it turns into a golden caramel. Be careful not to burn it.
đĄ Proffstips: Low heat is key to prevent bitterness. - 7
Drizzle the caramel over the fried rice cakes, or serve plain with a sprinkle of the remaining salt.
đĄ Proffstips
- âThe drying step is critical for achieving the puffed texture.
- âEnsure the oil is at the correct temperature before frying.
- âThis snack is best enjoyed fresh.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some variations involve mixing in a little sugar with the rice before forming patties.
- A savory version can be made by incorporating fish sauce and salt into the rice before frying.