Khao Niew & Khao Jee – Sticky Rice & Lao Pancake

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 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.
Prep Time12 hrs
Cook Time30 mins
Total Time12 hrs 30 mins
Course: lao, laotian, Snack
Cuisine: asian, Lao, laotian, southeast asian
Keyword: khao jee, lao, lao pancake, laos, laotian, sticky rice
Servings: 8 people
Author: Saeng

Equipment

  • Sticky Rice Cooker

Ingredients

Khao Niew

  • 3 cups sticky rice
  • Water to soak and go over the rice

Khao Jee

  • 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

Instructions

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

Khao Jee

  • 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.
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