Xôi Gấc Chay

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the glutinous rice thoroughly under cold running water until the water runs clear; this removes excess starch.

   Ca. 5 min.

   Kokkens note: Multiple rinses are key for perfectly non-sticky rice.

2. 2

   Soak the rinsed glutinous rice in a large bowl with plenty of cold water for at least 3 hours, or preferably overnight.

   Ca. 3 t.

   Kokkens note: Soaking ensures the rice cooks evenly and becomes tender.

3. 3

   Drain the soaked rice very well and set aside.

   Ca. 2 min.

4. 4

   In a mixing bowl, combine the gac pulp with a pinch of salt.

   Ca. 1 min.

   Kokkens note: If using frozen gac pulp, ensure it's fully thawed.

5. 5

   Add the drained glutinous rice to the gac pulp mixture and mix thoroughly by hand, ensuring every grain is coated with the vibrant orange pulp.

   Ca. 5 min.

   Kokkens note: Wearing gloves can prevent your hands from getting stained.

6. 6

   Set up a steamer with water in the bottom pot; make sure the water does not touch the steamer basket.

   Ca. 2 min.

7. 7

   Line the steamer basket with a clean cheesecloth or banana leaves (if available) and spread the gac-coated rice evenly inside.

   Ca. 2 min.

   Kokkens note: Do not pack the rice too tightly, as this will prevent even steaming.

8. 8

   Bring the water to a boil, then place the steamer basket over the boiling water, cover, and steam for 20 minutes.

   Ca. 20 min.

   Kokkens note: Maintain a steady boil throughout the steaming process.

9. 9

   After 20 minutes, open the lid and gently fluff the rice with chopsticks or a fork.

   Ca. 1 min.

10. 10

    In a small bowl, whisk together the sugar, coconut milk, and remaining salt.

    Ca. 1 min.

11. 11

    Pour the coconut milk mixture evenly over the rice in the steamer, then gently mix to combine.

    Ca. 2 min.

    Kokkens note: Ensure the mixture is well distributed for even sweetness and moisture.

12. 12

    Cover and continue to steam for another 15-20 minutes, or until the rice is tender and glossy.

    Ca. 20 min.

    Kokkens note: Taste a grain to check for desired tenderness.

13. 13

    Once cooked, turn off the heat and let the Xôi Gấc rest in the covered steamer for 5 minutes.

    Ca. 5 min.

    Kokkens note: This resting period allows the rice to fully absorb the steam and become perfectly tender.

14. 14

    Serve warm, garnished with toasted sesame seeds if desired.