Thai Toasted Sticky Rice Powder (Khao Khua)


Easy does it. Get the best nutty flavors by slowly toasting sticky rice.

stickyrice_done

Toasted rice powder gives some nice texture and nutty flavor to dishes like larb, and is also used as a thickening agent in soups and dipping sauces. Traditional methods use a mortar and pestle to grind, but I don’t have a one nor do I have the patience, so pulsing in a coffee grinder works great for me.

stickyrice_toasted

Ingredients:

12 tbsp glutinous sticky rice

Directions:

  1. Heat a small frying pan on medium low heat.
  2. Dry toast the rice in the pan, for 10 – 15 minutes, shaking or stirring the pan frequently until all the rice is golden brown color.
  3. Let cool, then either pound in a pestle and mortar or grind in a coffee grinder.
  4. Done! Use in larb salads or store in a small, airtight container for use later.
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  1. […] local cooking class to learn how to do it right.  I learned quickly the importance of khao khua, sticky rice powder, which gives this salad a unique nutty flavor.  I usually omitted that ingredient because I did […]



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