Crispy, golden-brown on the outside, yet delightfully chewy and sweet on the inside – that's the magic of fried sticky rice, a beloved Southeast Asian street food treat. This isn't your grandma's rice pudding; we're talking about perfectly formed nuggets of glutinous rice, deep-fried to perfection and often served with a luscious, subtly sweet and sometimes savory dipping sauce. Imagine the satisfying crunch with each bite, the delightful contrast of textures, and the explosion of flavor – it's an experience that tantalizes the taste buds and leaves you wanting more. This recipe offers a unique twist, inspired by the Ya Saed style, which adds an extra layer of deliciousness.
Forget complicated techniques and long preparation times; this recipe is surprisingly simple to master. Ready to embark on a culinary adventure and create your own batch of irresistible fried sticky rice? Let's dive into the easy-to-follow, step-by-step instructions below.
Tools Needed
- Pan
- Stove
Ingredients
- Leftover Sticky Rice
- Water: 2 tablespoons
- Salt: 1/2 tablespoon
- Sugar: 30-50 grams (depending on sweetness preference)
- Coconut: 30 grams
- White Sesame Seeds: 2 tablespoons
- Roasted Peanuts: 5 tablespoons
- Oil
Step-by-Step Instructions
Step 1. Prepare the Sticky Rice
- If you have leftover sticky rice, don't throw it away! Sun-dry it completely.
- You can use black sticky rice, white sticky rice, or a mix of both.
- Remove the fried rice from the pan and set aside.
Step 2. Fry the Sticky Rice
- Heat oil in a pan over high heat. Add the dried sticky rice and fry, stirring constantly until the oil penetrates and the rice is crispy.
- Fry the rice until it reaches your desired color and crispiness. Some lumps are okay, depending on your preference.
Step 3. Make and Cool the Sweet Syrup
- In a separate pan, combine 2 tablespoons of water, 1/2 tablespoon of salt, 30-50 grams of sugar (adjust to taste), 30 grams of coconut, and cook over medium heat until boiling. Stir frequently for 3-4 minutes.
- Let the syrup cool slightly before adding the fried rice. Do not mix while the syrup is hot as it may curdle.
Step 4. Combine and Garnish
- Mix the fried rice with the cooled syrup. Form into small lumps.
- Add white sesame seeds and roasted peanuts to the mixture.
Read more: Thai Custard with Sweet Coconut Sticky Rice Recipe
Tips
- Use granulated sugar for less stickiness.
- Slightly burning the sticky rice during frying enhances crispiness.
Nutrition
- Calories: 600-700
- Fat: 30-40g
- Carbs: 70-80g
- Protein: 10-15g
FAQs
1. What type of rice is best for fried sticky rice?
Glutinous rice (also called sweet rice) is essential for achieving the characteristic chewy texture.
2. Can I make the sweet syrup ahead of time?
Yes! The syrup can be made a day or two in advance and stored in the refrigerator. Bring it to room temperature before using.
3. How do I prevent the fried rice from becoming soggy?
Ensure the rice is completely dry before frying and don't overcrowd the pan. Fry in batches to maintain a high oil temperature.
So there you have it – your own batch of deliciously crispy, sweet, and undeniably addictive Ya Saed-style fried sticky rice. This recipe is perfect for sharing with friends and family, or simply enjoying as a delightful treat for yourself. Now go forth and impress everyone with your newfound fried rice mastery!