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Preparation
2 hours
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Processing
1 hour
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Difficulty
Easy
Durian sticky rice is a snack originating from Thailand that is very delicious and attractive, with an eye-catching appearance and unique flavor, but the preparation is quite simple. Let’s get cooking and make this delicious sticky rice for your family right away!
Ingredients for Durian Sticky Rice For 4 people
Glutinous rice 500 grams Durian 200 grams Condensed milk 4 tablespoons Wheat flour 1 tablespoon Rice flour 1 tablespoon Coconut milk 300 ml Chicken egg 1 piece Pandan leaves 100 grams Sugar 1 tablespoon
Tip for you
- Glutinous rice is a type of rice with long, large grains that look like small goose eggs, milky white in color, with a natural, lightly fragrant flavor. When cooked, it expands just right, is very sticky, soft, and has a fragrant grain. And notably, the sticky rice remains deliciously sticky even after cooling.
- If you don’t have glutinous rice, you can use other good types of glutinous rice such as mountainous glutinous rice, velvet glutinous rice, yellow flower glutinous rice or other types of glutinous rice as well. However, depending on the type of glutinous rice, the flavor of the sticky rice will vary.
-800x500.jpg "How to make fragrant and rich Durian Sticky Rice that is addictive 2")
Tools needed
How to make Durian Sticky Rice
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Prepare the ingredients
Wash the glutinous rice, soak it in water for 2 hours, then drain.
Remove the flesh from the durian, discarding the seeds. Wash the pandan leaves and let them drain.
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Steam the sticky rice
Mix the glutinous rice evenly with 1 tablespoon of salt.
Prepare a pot of boiling water to steam the rice.
Place the washed pandan leaves in the steaming water, put the rice in the steamer, using your hands to create holes for steam to rise easily, ensuring the rice cooks well and evenly, while absorbing the fragrance of the pandan leaves. Steam the rice for about 30 – 40 minutes.
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Make the filling
Separate the eggs, placing the yolks in one bowl and the whites in another. Only use the egg yolks.
Add the egg yolks to a bowl with 1 tablespoon of rice flour and 1 tablespoon of wheat flour. Mix the ingredients well, then add 4 tablespoons of condensed milk to the mixture. Add 1/2 teaspoon of salt and 1 tablespoon of sugar, then continue to stir well.
Next, add 150 ml of fresh coconut water to the mixture and stir well.
Strain the mixture through a sieve for smoothness. Then add another 150 ml of water and continue to stir the mixture well.
Pour the mixture into a small pan, adding about 2 pieces of durian flesh to the mixture. Turn on the stove, continuously stir over low heat until the mixture thickens as shown.
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Cook the sticky rice
Add the remaining 150ml of coconut milk to the sticky rice pot.
Place the remaining durian flesh on top of the sticky rice, cover the lid again.
Steam for about 10 more minutes, turn off the heat, and then mix the sticky rice with the durian thoroughly, folding the durian evenly into the sticky rice.
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Final product
Place the sticky rice on a plate, do not overfill, drizzle the cooked filling over the surface of the sticky rice. You can add a little coconut milk on top if you like.
Origin of Siam Sticky Rice
The word “Siam” in Siam sticky rice is an abbreviation of “Siam La,” an old term used by our ancestors to refer to Thai people who came to our country to settle. In the past, provinces located in or near the Gulf of Thailand, such as Kien Giang and An Giang, had many Thai merchants coming to trade. These merchants had a unique recipe for a sticky rice dish that was fragrant, delicious, and distinctive.
We Vietnamese learned to cook it and to distinguish this sticky rice from other types of sticky rice in our country, it was named Siam sticky rice, implying that this is the sticky rice of the Siamese people. Over many years, the name Siam sticky rice has remained unchanged, but not everyone knows its meaning. The land of Chau Doc, An Giang is considered one of the first places to have Siam sticky rice, brought here by a Thai person of Vietnamese descent, and it is also regarded as a specialty of Chau Doc, An Giang that is extremely attractive.
Tips for Successful Preparation
- If you have plenty of time, soak the glutinous rice in water overnight, then drain it; the sticky rice will be softer and tastier. Next, mix a little salt into the glutinous rice, then add the rice and just enough water into the pot, and cook until done for better taste. If you want to save time, you can soak it in water for 2 hours as mentioned in the article.
- To make the sticky rice delicious, you should cook it with pure coconut milk so that the rice has the right richness and flavor.
- You can also serve Siam sticky rice with a bit of fresh durian, which will be very tasty.
See more:
So the dish Xiêm durian sticky rice has been completed with a very simple recipe. You can make it at home to treat everyone. Wish you success!
*Refer to images and recipe from: YouTube channel Hieu Huynh
