Sticky rice is a staple in Lao cuisine. Almost every meal always has fresh sticky rice to enjoy with dips, meats, and veggies. With the rice, we are making khao jee a Lao pancake snack. Its crispy on the outside and chewy on the inside. This street snack goes well with jeaw bong a sweet spicy Lao dip.
Khao Niew & Khao Jee
- Sticky Rice Cooker
- 3 cups sticky rice
- Water to soak and go over the rice
- 2 cups Cooked sticky rice
- Pinch of salt
- 1 whole Eggs
- 1 egg yoke
- Splash vegetable oil
- 1 tsp Padaek
- 1 tsp Fish sauce
- 1 tsp Seasoning sauce
- 1 tsp Chicken bouillon
- Pinch of Black pepper
- Skewers soaked
How to make sticky rice
- Rinse sticky rice 3x until water is clear
- Let rice soak in water for the next 12 hours
- Drain the rice and place it in a sticky rice cooker.
- Bring it to a boil and cook for 15 mins then flip it and cook for another 15 mins.
- Place the cooked sticky rice on a flat service and gently break it apart and fold to help it cool off. `
- Roll all the rice back into a ball and place it into the thip khao sticky rice holder
- Take a handful of cooked rice, sprinkle a pinch of salt and mix it into the rice.
- Form the sticky rice into a patty, lightly brush with oil, brush tortilla press with oil, then place rice in the middle and press. Remove the patty and cut into desired shape.
- In a small bowl, add the whole egg, egg yoke, padaek, fish sauce, seasoning sauce, bouillon, and pepper. Skewer each patty with bamboo sticks.
- In a saute pan, heat a little cooking oil and cook the pattys for 1-2 mins each side to get crispy sides
- After the patties are crispy, brush egg mixture on each side and cook for 30 seconds each side. Do this twice.
- Serve with your favorite sauce.