Thai Coconut Sticky Rice in Bamboo

Ingredients

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 ½ cups (360ml) coconut milk 1 ½ cups (360ml) coconut milk
• ½ cup (100g) palm sugar ½ cup (100g) palm sugar
• ½ teaspoon salt ½ teaspoon salt
• Pandan leaves or jasmine flowers (optional) Pandan leaves or jasmine flowers (optional)
• Bamboo tubes, soaked in water for 2 hours Bamboo tubes, soaked in water for 2 hours

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 58g, 20g
• Protein: 4g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 2 hours or overnight.
2. 2.
   In a saucepan, combine the coconut milk, palm sugar, and salt. Heat over medium heat until the sugar has dissolved. Remove from heat and let it cool.
3. 3.
   Drain the soaked rice and transfer it to a steamer lined with pandan leaves or jasmine flowers (if using).
4. 4.
   Pour the cooled coconut milk mixture over the rice and mix well. Allow the rice to absorb the coconut milk for 30 minutes.
5. 5.
   Take the soaked bamboo tubes and fill them with the soaked rice mixture, leaving some space at the top for expansion.
6. 6.
   Place the bamboo tubes in a steamer and steam over medium heat for 30-40 minutes, or until the rice is cooked and sticky.
7. 7.
   Remove the bamboo tubes from the steamer and let them cool slightly before carefully removing the sticky rice from the tubes.
8. 8.
   Serve the Thai Coconut Sticky Rice in Bamboo warm or at room temperature. It can be enjoyed on its own or paired with fresh mango slices for a classic Thai dessert.

Treat your ingredients with care...

• Glutinous rice — Make sure to rinse the rice thoroughly to remove excess starch before soaking it. This will help achieve a sticky texture.
• Bamboo tubes — Soaking the bamboo tubes in water before using them prevents them from burning during the steaming process.

Tips & Tricks

• For an extra burst of flavor, add pandan leaves or jasmine flowers to the coconut milk mixture before pouring it over the rice.
• Soaking the rice overnight will result in a softer and stickier texture.
• Serve the Thai Coconut Sticky Rice in Bamboo with a drizzle of coconut cream and a sprinkle of toasted sesame seeds for added richness and crunch.
• If you don't have bamboo tubes, you can use banana leaves to wrap the rice instead.
• Leftover sticky rice can be refrigerated and reheated by steaming or microwaving.

Serving advice

Serve the Thai Coconut Sticky Rice in Bamboo on a banana leaf or a small plate. Garnish with fresh mint leaves or edible flowers for an elegant touch. Accompany it with slices of ripe mango for a classic Thai combination.

Presentation advice

To enhance the presentation, tie a piece of colorful ribbon around each bamboo tube before serving. This adds a festive and decorative element to the dish.