Vietnamese Sticky Rice Balls (Cơm Nắm)

Ingredients

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 cup (240ml) water 1 cup (240ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Filling options: marinated pork, shredded chicken, mushrooms, tofu, etc. Filling options: marinated pork, shredded chicken, mushrooms, tofu, etc.
• Banana leaves, cut into squares for wrapping Banana leaves, cut into squares for wrapping

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 70g, 0g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. 2.
   Drain the soaked rice and transfer it to a steamer basket. Steam the rice over medium heat for 20-25 minutes, or until it becomes tender and sticky.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the cooked rice and salt, and stir-fry for 2-3 minutes to evenly distribute the salt and oil.
4. 4.
   Remove the rice from the heat and let it cool slightly. Wet your hands with water to prevent sticking, and take a small handful of rice to form a ball.
5. 5.
   Flatten the rice ball in your palm and place a spoonful of your chosen filling in the center. Fold the rice around the filling, shaping it into a ball.
6. 6.
   Wrap each rice ball tightly in a square of banana leaf, securing it with a toothpick if needed.
7. 7.
   Steam the wrapped rice balls for an additional 10-15 minutes to allow the flavors to meld together.
8. 8.
   Remove the toothpicks and serve the Cơm Nắm while still warm, either as a snack or as part of a larger meal.

Treat your ingredients with care...

• Glutinous rice — Make sure to rinse the rice thoroughly to remove excess starch, which can make the rice too sticky. Soaking the rice before cooking helps achieve the desired texture.
• Banana leaves — Soften the banana leaves by briefly dipping them in boiling water or holding them over an open flame. This will make them more pliable for wrapping the rice balls.

Tips & Tricks

• Experiment with different fillings to find your favorite combination of flavors.
• To enhance the aroma, you can add a pandan leaf or a small piece of ginger to the rice while steaming.
• If you don't have banana leaves, you can use parchment paper as a substitute for wrapping the rice balls.
• Serve the Cơm Nắm with a side of Vietnamese dipping sauce for an extra burst of flavor.
• Leftover rice balls can be refrigerated and reheated by steaming for a few minutes.

Serving advice

Serve the Cơm Nắm as a snack or as part of a larger Vietnamese meal. Arrange the rice balls on a platter, garnished with fresh herbs such as cilantro or mint. Provide small bowls of dipping sauce alongside for guests to enjoy.

Presentation advice

To enhance the presentation, unwrap the banana leaves just before serving to reveal the beautiful rice balls. Arrange them on a serving platter, allowing the vibrant colors of the fillings to shine through.