Vietnamese Magenta Sticky Rice (Xoi La Cam)

• 准备时间: 8 hours
• 总时间: 8 hours 25 minutes

配料

3 cups glutinous rice

1 cup La Cam juice (or 3 drops of purple food coloring gel)

1/2 teaspoon salt

1/3 cup coconut milk

1/3 cup granulated white sugar

1/3 cup raw peanuts

1 tablespoon sesame seeds

3 tablespoons granulated white sugar

1/2 teaspoon salt

1 cup unsweetened shredded coconut

步骤

Prepare the Rice

(rinse a few times with cold water and then soak overnight. Re-rinse the soaked rice in cold water then drain dry.

Add La Cam Juice

In a medium bowl, combine rice, La Cam juice (or food coloring) and salt. Mix until combined and set aside for 15 minutes to allow the rice to soak up the juice until it’s a beautiful and vibrant purple.

Steam the Rice

Steam the rice for about 15 minutes. You can pour the rice directly into the steamer so that the excess La Cam juice drips down into the steamer.

Add Coconut Mixture

In a small bowl, mix together coconut milk and sugar (1/3 cup). Once the rice is fully cooked, slowly add the coconut milk and sugar mixture into the rice and toss lightly until evenly coated. Steam for 10 more minutes.

Toast dry sesame seeds

Wash in water and then drain dry. It might be tough washing the small sesame seeds but it really helps to bring out the roasted flavor. Toast dry in a frying pan until lightly brown and aromatic.

Toast dry peanuts

Toast dry in a frying pan, remove peel if needed after toasting, then pulse in a food processor until roughly chopped.

Prepare the Topping

Mix together peanuts, sesame seeds, white sugar (3 tablespoons) and salt (1/2 teaspoon). Add mixture to the top of rice. Lastly, add shredded coconuts.