← Nouns Cooking · Thai

Ingredients

• 400 g raw Thai sticky rice
• 1 tsp Salt
• 3 Eggs
• 1 tbsp Golden Mountain seasoning sauce or light soy sauce
• ¼ tsp ground white pepper (optional)
• 1 tbsp oil, for the grill

Method

1. Rinse the sticky rice, cover it with plenty of water and soak for at least 4 hours or overnight.
2. Drain the rice and steam it in a cloth-lined steamer over boiling water for 25–30 min, until the grains are glossy, tender and chewy.
3. While the rice is still warm, sprinkle over the salt dissolved in 1 tbsp water and mix. With wet hands, press it into 8 firm, flat patties about 2 cm thick; thread them onto soaked skewers if you like.
4. Heat a lightly oiled grill or griddle pan to medium. Grill the patties for 4–5 min per side until they form a light golden crust.
5. Beat the eggs with the seasoning sauce and pepper. Dip or brush each patty all over with egg, return it to the grill and cook for 1–2 minutes per side until set. Repeat the dipping two more times to build up a crisp, golden shell.
6. Serve hot, on its own or with grilled pork or chicken.

Tips

• Sticky rice must be soaked first; it cannot be cooked like ordinary rice.
• Golden Mountain sauce and soy sauce contain wheat; use tamari or fish sauce to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand ImportFood