Essence of Life - Food

HOW TO COOK STICKY RICE/GLUTINOUS RICE

Sticky Rice is a particular variety of rice grown in the South East and East Asia. Though, commonly called as Sweet Rice & Glutinous Rice(not because they contain any gluten, but for the reason, they are sticky). This round-grained Sticky Rice tends to become Sticky and Translucent once cooked. The reason behind its stickiness is the absence of the starch amylose, which makes it extra starchy. The trick of getting perfectly cooked Sticky Rice is to Soak them before cooking, and my foolproof method is to Steam Cook.

Sticky Rice/Glutinous Rice is a versatile ingredient used in many forms of Asian cooking. Sticky Rice is used in both savoury & sweet recipes. Sticky Rice Flour is used in a wide range of dishes & kuihs locally, and I use it while making Onde Onde. And one popular Dessert - Thai Mango Sticky Rice is the dish which made me try Sticky Rice. Went with the cooking trials to get perfectly textured Sticky Rice for the Dessert. Trying to cook in a Saucepan initially, then in a rice cooker, pressure cooker. I couldn't get the perfect texture whatsoever, the rice was sticky, and it turned out to be like one big lump when cooled.

WHITE GLUTINOUS RICE / STICKY RICE

WHITE GLUTINOUS RICE / STICKY RICE

Again, getting help from Google God. Tried the traditional method of Steam cooking the Sticky Rice in a regular steamer, and with a few trial & errors perfected the Microwave Method. When Steam Cooking Sticky Rice, you do not need water to be poured into the rice. So no Rice Water ratio required to be followed in this method. What you need is to soak the Sticky Rice for about 6-8 hours/overnight. Drain it up and the line it up in a steamer cloth & Steam cook. This way the Sticky Rice come out perfectly every time, & each rice kernels stays separate. No more mushy, soggy or under cooked /overcooked Sticky Rice.

Well, when it comes to the cooking utensil, traditionally Sticky Rice is cooked in a Bamboo Steamer. I still have to acquire one. If you have a regular/electric Steamer, it is good enough. Rather, it is what you would actually need. No steamer, no worries. All you need is a large, deep pot with a lid, a trivet (even an empty can, serves good), & a heatproof bowl/plate/dish.

Cuisine - South East Asian
Course - Dessert
Difficulty - Medium
Serves -2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Soaking Time - 6-8 hours/Overnight
Cooking Time - 30-45 Minutes

HOW TO COOK STICKY RICE/GLUTINOUS RICE

Points to remember when cooking Sticky Rice:

Soak the Sticky Rice for at least 6-8 hours/overnight.
Steam Cooking is the best way to cook Sticky Rice.
Line up the Steaming Plate/dish with a parchment paper or a clean kitchen cloth or a steamer liner.
Cooked Sticky Rice is really sticky!
One simple trick I learnt accidentally (very recently) is to wet the serving tools & your hands to prevent sticking.
Once cooked, Sticky Rice tends to dry-up & hardens quickly @ room temperature.
Keep it covered all the time & make sure it's still warm before adding it into any recipe.
If serving as such, it is better to serve it hot.
Cold & hardened cooked sticky rice can be hard to digest.

TWO IMPORTANT POINTS

SOAK
STEAM COOK

SOAK

STEAM COOK

So, here I go with TWO Fool Proof method of cooking Sticky Rice, which can be used in various dishes & desserts. The STEAMER METHOD & MICRO-WAVE METHOD.

IN STEAMER - TRADITIONAL METHOD

HOW TO COOK STICKY RICE/GLUTINOUS RICE

INGREDIENTS:

Sticky Rice - 1 Cup

Water in the Steamer - 5-6 Cups

METHOD:

Wash the Sticky Rice for two-three times, or until the water runs clear.
Soak the Sticky Rice in ample of water for about 6-8 Hours or Overnight.
Once soaked, drain the sticky rice and discard the water.
Pour 5-6 Cups of Water at the bottom of the steamer pot.
Carefully place the steamer plate and line it up with a clean Muslin/Cheesecloth.
Spread the Sticky Rice over the Muslin/Cheesecloth and cover the steamer pot with the lid.
Cook the Sticky Rice on high flame for about 5-8 minutes.
Lower the flame to medium and cook for another 15-20 minutes.
Once cooked, the Sticky Rice would turn translucent.
Switch off the flame and leave it aside for about 8-10 minutes.
Remove the lid of the steamer pot and fluff up the rice with a chopstick/fork.
Transfer the cooked Sticky Rice into a bowl.
Keep the sticky rice in the steamer or covered to prevent drying out until you serve it or use it in a recipe.

MICROWAVE METHOD:

INGREDIENTS:

Sticky Rice - 1 Cup
Water - 1 Cup

METHOD:

Soak the Sticky Rice in Warm Water for 10-15 minutes.
Drain the Sticky Rice and discard the water,
Add the Sticky Rice and Water in a microwave safe bowl big enough to hold rice and water.
For 1 Cup of Sticky Rice, I used 1 Cup of Water.(Rice Water Ratio = 1:1).
Cover the bowl and cook on high power for 3 Minutes.
Carefully remove the bowl and stir the ingredients well.
Cook for another 3 Minutes.
Once cooked, the Sticky Rice would turn translucent.
Remove the bowl and give a quick stir.
If the Sticky Rice has not cooked, cook for another few minutes.
The timing to cook the Sticky Rice depends on the type of Microwave.
For every 2-3 minutes, remove the bowl from the Microwave and mix it well.
This way, you can ensure that the Sticky Rice is evenly cooked.

NOTES:

Soak the Sticky Rice before cooking.
Line up the Steaming Plate/dish with a parchment paper or a clean kitchen cloth or a steamer liner.
Once cooked, Sticky Rice tends to dry-up & hardens quickly @ room temperature.
If serving as such, it's better to serve it hot.
Keep it covered all the time & let the Sticky Rice be warm when you add it into any recipe.
This way, it is easy to handle.
Cooked Sticky Rice is really sticky! One simple trick I learnt accidentally (very recently) is to wet the serving tools & your hands to prevent sticking.
Cold & hardened cooked sticky rice can be hard to digest.
When making a larger batch, steam it in two batches or adjust the cooking time.
You can check the rice and increase the steaming time if necessary.

Homemade/Store bought Ingredients

Shred the Chicken & Marinate

HOW TO COOK CANTONESE CHICKEN & CORN SOUP

INGREDIENTS:

To Marinate the Chicken:

To Cook Chicken & Sweet Corn:

For Chicken & Corn Soup:

To Thicken the Soup:

For Garnishing:

METHOD:

To Marinate the Chicken:

To Cook Chicken & Sweet Corn:

For Chicken & Corn Soup:

NOTES:

Few points to remember while cooking Cabbage & Sausage stir Fry:

Use Taiwanese Flat Cabbage/Napa Cabbage/Sweetheart Cabbage for the recipe.

Tear the Cabbage Leaves into irregular pieces( no need to cut it with a knife).

Hot wok, cold oil - allow the wok to smoke off before pouring the oil.

High flame & quick cooking

Stir constantly & don't overcook.

HOW TO COOK CHINESE CABBAGE & SAUSAGE STIR FRY

INGREDIENTS:

CHINESE CABBAGE & SAUSAGE STIR FRY

PREPARATION:

METHOD:

CHINESE CABBAGE & SAUSAGE STIR FRY

NOTES:

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SPICY SNAKE GOURD & EGG STIR FRY

INGREDIENTS:

For Spicy Snake Gourd & Egg Stir Fry:

For the Spice Paste:

METHOD:

SPICY SNAKE GOURD & EGG STIR FRY

NOTES:

WHITE GLUTINOUS RICE / STICKY RICE

HOW TO COOK STICKY RICE/GLUTINOUS RICE

Points to remember when cooking Sticky Rice:

TWO IMPORTANT POINTS

SOAK

STEAM COOK

SOAK STEAM COOK

IN STEAMER - TRADITIONAL METHOD

INGREDIENTS:

METHOD:

MICROWAVE METHOD:

INGREDIENTS:

METHOD:

NOTES:

I Me Myself

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