Sesame Sticky Rice Square

Tuesday, June 22, 2010

If you anything that is love sticky rice likes I do and I can’t seem to get enough of it, then here another dessert snack for you. This one the method is exactly the same as the Mango Sticky Rice and Durian Sticky rice. Well maybe a slight difference. You will need roasted sesame instead of the other fruit topping.

If you don’t want to make it a dessert, just don’t put too much sugar and it will be a great and filling snack for the kid to put in their lunch box. That is another recipe all together.
As always make sure to soak your sticky rice in advance.


2 Cup sticky rice
1 Big can of coconut cream (maploy brand is best)
1 ½ Cup of sugar
½ Tsp of salt
½ Cup of roasted sesame
2 Tbsp vanilla extract
Bamboo dim sum basket or it original Thai bamboo steamer


1. Drain the rice the rice. If you using the dim sum bamboo basket, place a cheese clothe on top of it and pour the rice over it, cover. If you’re using the original Thai steamer, just pour the rice in it and cover with a ceramic plate. Fill bottom pot with water half way to the rice, do not touch the rice. Cook for 35- 40 minutes. Make sure to flip and turn it half way so that it will fully cook.
2. When the rice is done, stir it to separate it.
3. Now in a medium sauce pan, pour the coconut cream, sugar and salt and bring to boil.
4. Stir the coconut sauce on the rice and mix well over medium heat until coconut milk is completely absorb and turn clear and shinny texture.
5. Next, sprinkle half the sesame on the rice and mix well again.
6. Now pour the whole mixture on a square pan or glass pan and spread and level.
7. Lastly, sprinkle the sesame on top and press down.
8. Let it sit for half a day to harden then cut into 3 x 3 squares.
9. If you need to cool fast, place it in the refrigerator for a couple of hours.

Serve cool.


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