STICKY RICE LAYER CAKE (VEGAN/GLUTEN-FREE)
Steps:
- Combine flours together in a large mixing bowl. Add the salt and sugar and stir everything together.
- Add the coconut milk plus the coconut flavoring. Stir well by hand, or mix with electric beaters on low speed. I find a hand whisk works just fine.
- Once you have a fairly smooth batter, pour half of it into another bowl.
- Add a few drops of red food coloring to one of the bowls and stir to create a pink batter (or choose another color or colors according to your preference).
- Grease a loaf pan with a few drops of cooking oil (a glass one works well so you can see the layers as you add them, but it's not necessary).
- Place the loaf pan in a steamer, if you have one. If not, a flat-bottomed wok or large soup-type pot also works, as long as your loaf pan can fit inside it (I used a flat-bottomed wok for mine). You will also need a lid that will fit over both the loaf pan and the pot/wok.
- Pour some water into your steamer, or into the bottom of the pot or wok (around the loaf pan) - it should be at least 1 inch deep. Don't make the water too deep, or there will be too much splashing when it boils.
- Now pour roughly 1/3 of one color of batter (either pink or white) into the loaf pan. You can choose to make the layers thin or thick - anywhere from 1/4 to 1/2 inch of batter is good.
- Bring the water to a bubbling boil, then reduce heat so that it is gently boiling around the loaf pan (If you're using a wok or pot, the boiling water may make the loaf pan rattle a little.) Cover the pot or wok/steamer with a tight-fitting lid so the cake can steam-cook.
- Steam for five minutes, or until the batter is firm to the touch. Then add your second layer on top. Tips: the second and subsequent layers will take slightly longer to cook - from 8 to 10 minutes, depending on the heat of your steamer. Cook until the middle of the cake is as firm to the touch as the outside. The cake will also rise slightly as it cooks. Also, be sure to add water to your steamer or wok/pot every 10 minutes or so.
- Continue adding layers and steaming the cake in the same way until nearly all the batter is used up. For the final layer, I like to add a few extra drops of red coloring to create a darker, contrasting top (see photo). Tips: It's better to overcook rather than undercook this cake (if you undercook some of the layers, they will turn out too soft and the cake won't hold together when sliced). Also, note that the middle of the cake may ripple towards the end - that is normal. The rippling effect will subside once it has cooled, and you won't notice it once the cake is sliced up.
- When cake is done cooking, remove the loaf pan from the steamer and allow it to cool at least 10 minutes. After it has cooled, place in the refrigerator. Chilling it will help it firm up so that slicing will be easier.
- When cake is cold, run a butter knife around the outside of the pan, then turn pan over and use the knife and your hands to nudge the cake out.
- To slice it, use a sharp, non-serrated knife and one smooth slicing motion from the top downward (try not to use too much of a sawing motion). You can simply serve this cake in slices or cut out shapes, such as diamonds or squares. Serve at room temperature. ENJOY! To store this cake: Place in a covered container or in a plastic bag. It can be stored for a day or two on your counter, then place in the refrigerator. I find it's best to eat this cake up within 3 days; after that, it loses its moistness and flavor.
Nutrition Facts : Calories 1046 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 1 g, Protein 10 g, SaturatedFat 83 g, Sodium 77 mg, Sugar 19 g, Fat 94 g, ServingSize 1 cake, UnsaturatedFat 0 g
SWEET COCONUT STICKY RICE
How to make sticky rice at home with and without a steaming basket. This Thai sweet sticky rice recipe is perfect for serving alongside mango and other fresh fruits for a healthy, hearty dessert. Plus, this is a low-sugar version, for an even healthier, refreshing, gluten-free, vegan dessert!
Provided by Samira
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Don't skip this step! Soaking the rice will allow the grain to swell slightly and is key to creating authentic sticky rice.
- To do this, simply add your rice to a large bowl and submerge with water for 4-5 hours, or overnight. In a pinch, you could try to soak for two hours - but I definitely wouldn't go below that.
- Once soaked, drain and rinse thoroughly. The soaking water can be used to water plants.
- Depending on the size of your cooking pot, you need to add enough rice to come to around 2 inches below where the bamboo steamer basket is. I used three cups of water.
- Then line the steamer basket with either a cheesecloth or banana leaf and place the rice on top of it.
- Place a lid over the pot and steam for around 20 minutes, until soft but with a slight 'bite.' See the video and photo's for more guidance. Once ready, remove from the steamer and set aside in a bowl.
- In a small saucepan, combine the coconut milk, cane sugar, salt, and pandan leaves (or lime leaves) and heat on low for a few minutes. Then pour half of the liquid in with the rice and mix well.
- Place the sauce back over the heat. Meanwhile, in a small bowl, combine the starch and water and mix well, making sure it's lump-free.
- Add the starch mixture to the remaining milk and continue heating on low until the sauce thickens. Then you're ready to serve (read the post for serving options).
- Keep any leftover coconut sticky rice in an airtight container in the fridge for up to three days. To reheat, you can re-steam or microwave, until warmed.
Nutrition Facts : Calories 305 kcal, Carbohydrate 45 g, Protein 4 g, Fat 12 g, SaturatedFat 11 g, Sodium 155 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 Serving
PALITAW (SWEET RICE CAKES)
This sticky, chewy dessert is very easy to make and can also be served as a snack.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Mix the rice flour, 1/2 cup sugar, and the water together in a bowl into a soft dough; set aside.
- Stir 1/2 cup sugar and sesame seeds together in a small bowl. Toss the coconut with the salt together in a separate bowl.
- Bring a large pot of water to a boil.
- Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. Top the cakes with coconut and serve warm.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 39 g, Fat 4.3 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 265.4 mg, Sugar 24.2 g
SWEET RICE
This recipe was given to me, upon request! We have a fresh Mex grill place here that uses sweet rice. This recipe is very similar to this restaurants. Use it on your fresh tortilla salads, or in burritos, on the side, any way you have it, it is darn good (and sweet!) NOTE: The amount of sugar makes it very sweet. You can alter the amount of sugar if you would like, just remember it is supposed to be sweet! Also, let the sugar dissolve in the stock so you won't have sugar that has sunk to the bottom of the pan.
Provided by knobbyknee
Categories White Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put a little oil in bottom of pan (maybe about 1/2-1 tablespoon).
- Saute chopped onion until translucent. Add the chopped cilantro (no big stems) and saute a minute more.
- Add the rice, cooking until it is light brown (being careful not to burn).
- Combine the chicken broth and sugar, letting sugar dissolve. Then stir into rice until combined. Bring to a boil.
- Cover and let cook on low, med-low until rice is done, about 25-30 minutes. Fluff with a fork before serving.
SWEET RICE
Make and share this Sweet Rice recipe from Food.com.
Provided by Elizabeth
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- With two separate pans.
- One pan cook rice with water.
- Second pan cook milk and sugar until very hot.
- Mix cooked rice with milk and sugar mixture.
- It's very good!
Nutrition Facts : Calories 177.1, Fat 1.9, SaturatedFat 1.1, Cholesterol 6.8, Sodium 26.2, Carbohydrate 37.4, Fiber 0.5, Sugar 20, Protein 2.9
SHAHI ZARDA (SWEET RICE) PAKISTANI FOOD RECIPE (WITH VIDEO)
Badam (Almond) is very healthy for your health or brain, and the nervous system. In this recipe, I'm using almond, cardamom powder, pistachio and milk powder, and fresh dairy milk. Every ingredient is healthy for your health so don't skip this recipe in your diet. You can easily burn 119 calories with the help of cycling, running, and cleaning.
Provided by shabo
Categories Dessert Rice Recipes Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Take a pan and add four glasses of water, half tbsp of salt, half tbsp of Saffron, and three small cardamoms and boil it
- After water comes boiled then add half kg of basmati rice and half tbsp of food color (red or orange) as you like it
- Cook Rice only 75%
- Strain and set aside it
- Take another pan and add half kg of sugar, two small cardamoms, half cup of water, and cook it until then sugar complete dissolved in the water
- Now add boiled rice and mix well
- Add chopped almonds, raisins, and coconut and mix it
- Now cover and cook for 10 minutes on the low flame of the stove
- After 10 minutes, dish out the delicious shahi zarda and decor with rasgully (sweet balls) and serve it
- Enjoy with your family
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
YAKSIK (SWEET RICE CAKE WITH DRIED FRUITS AND CHESTNUTS)
Yaksik is a popular rice cake that's made with sweet rice (aka glutinous rice), dried fruits and nuts. It's easy to make with your Instant Pot or electric rice cooker.
Provided by Hyosun
Categories Dessert
Number Of Ingredients 10
Steps:
- Rinse the sweet rice 3 or 4 times until the water is fairly clear. Soak the rice for an hour or up to 2 hours. Drain well while preparing the other ingredients. Tap the strainer to shake off any excess water. See note 3.
- Meanwhile, rinse the jujubes. Cut around the seed of each jujube to separate the flesh, and then cut the flesh into small pieces. Reserve the seeds to make jujube water. See step 4.
- To make jujube flower decorations, roll the flesh tightly, and cut into thin slices.
- In a small saucepan, boil 3 cups of water and the jujube seeds over medium high heat until the liquid is reduced to 1.5 cup (15 to 20 minutes). Measure this for the accurate ratio of rice and water.
- To 1.5 cup of jujube flavored water, add the soy sauce, sugar, and honey. Bring it to a boil and continue to boil for a minute, which will yield about 1 and 3/4 cups of seasoned water. Add the sesame oil.
MEETHE CHAWAL RECIPE - HOW TO MAKE SWEET RICE
Make yellow sweet rice for special occasions or otherwise. An easy dish, it can be prepared with leftover rice as well.
Provided by Vandana Mathur
Categories Accompaniment dessert Side dish
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add 4 cups of water to soaked rice. Also add food color/turmeric powder, and cook the rice till 90 percent cooked. Drain water and rest the rice in a colander.
- Heat ghee in a heavy bottomed pan. Add bay leaves and then cloves. Keep the flame low. Add cashew nuts and fry . After a minute add resins and any other dry fruit or nut you want to add. Fry till nuts turn golden. Take out few fried nuts and resins and keep aside.
- Add rice to the pan. Then add sugar and saffron water and mix well. After that add cardamom powder and stir.
- Cover the rice and cook for 2-3 minutes on low flame. Open the lid. You will notice that sugar has melted. Stir and cover the lid once again. Switch off the gas and allow the rice to rest for 15 minutes. You will notice that rice would have soaked all the extra water.
- Serve hot garnished with fried nuts and resins.
SWEET RICE
Often called Arroz con Leche, this is a sweet custard-like pudding. I haven't had a single person not love this traditional Mexican rice pudding. You might want to double the recipe!
Provided by crys7422
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.
Nutrition Facts : Calories 418 calories, Carbohydrate 54.3 g, Cholesterol 89.6 mg, Fat 18.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 11.1 g, Sodium 75.8 mg, Sugar 24.1 g
MEETHE CHAWAL RECIPE
It is a traditional Punjabi dessert prepared and enjoyed during festivals like Basant Panchami, Diwali, etc., and also served on auspicious occasions like marriage. Basmati rice and sugar syrup are the basic ingredients for Meethe Chawal but it is the carefully chosen assortment of Indian spices like green cardamom, cloves, cinnamon and kesar that makes it flavorful and aromatic. The dry fruits make it even more tasty and gives it mouth watering visual appeal. With this recipe's tastefully balanced ingredients, step-wise photos, tips and serving ideas, making this traditional Punjabi sweet yellow rice is child's play; even for those who are learning to cook.
Provided by Foram
Yield 2 servings
Number Of Ingredients 14
Steps:
- Rinse basmati rice in water for 3-4 times and soak it in water for 20-minutes. Boil rice with 2 cups water in a pan over medium flame until almost cooked (90% cooked) but not mushy for approx. 8-10 minutes. The time required to cook rice may vary among rice brands and age of the rice.
- Transfer it to colander and drain water completely. Keep them aside until required.
- Take a heavy based pan with lid. Add ghee and heat it over low flame. Add cinnamon, cloves and green cardamom, sauté for 30-40 seconds.
- Add sugar and 1/4 cup water. Stir and cook for a minute.
- Add dissolved saffron mixture and cardamom powder.
- Stir and cook until sugar dissolves for approx. 1-2 minutes.
- After sugar dissolves, bring mixture to a boil over medium flame. It will take around a minute. When it starts boiling, add cooked rice.
- Mix gently until each rice grain is coated with sugar-saffron mixture and there are no lumps of white rice.
- Reduce flame to low and cover it with a lid (or a plate). Cook until almost all moisture is evaporated, for approx. 5-6 minutes.
- Turn off flame and let it stand for 7-8 minutes. Remove the lid and add almonds, cashew nuts, raisins and pistachios. Mix well and transfer sweetened yellow rice to serving bowl.
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HOW TO MAKE STICKY RICE - THE SPRUCE EATS
From thespruceeats.com
Author Darlene SchmidtPublished 2007-11-26
- Know Your Rice. Sticky rice can be purchased at Asian food stores. Also known as glutinous rice or sweet rice, this type of grain sticks together when cooked.
- Measure and Soak. Measure out 2 cups of sweet rice and place it in a pot. Add 3 1/2 cups water, stir and leave to soak for at least half an hour. An ideal soaking time ranges between 30 minutes and 6 hours.
- Stove or Steamer. After the rice has soaked, add 3/4 teaspoons of salt and stir. You have two options for cooking: On the stove: Place the pot on the stove and turn the heat on high.
- Simmer. Once the rice is simmering, place the lid askew, allowing some of the steam to escape. Simmer for 10 minutes. Continue to 5 of 7 below.
- Check the Rice. After 10 minutes have passed, use a fork to pull the rice aside. Look down into the gap you've made. If all the water has been absorbed, turn off the heat.
- Steam-Cook Your Rice. When all the water is gone, turn off the heat, but leave the pot on the burner. Place lid on tight and allow rice to sit for 8 to 10 minutes, or until you're ready to eat.
- Serve. Sticky rice goes well with stir-fries as well as dishes that have a lot of sauce to them, such as curries, but it is also beautiful and nutritious by itself.
SWEET FERMENTED RICE (酒酿, JIU NIANG) - THE WOKS OF LIFE
From thewoksoflife.com
4.7/5 (6)Total Time 72 hrs 30 minsCategory RiceCalories 57 per serving
- Wash the sweet rice a couple of times, and then soak in cold water overnight in a clean glass or ceramic bowl. The water level should be two inches above the rice to leave room for the rice to expand.
- The next day, drain off the water. Arrange the soaked sweet rice in a thin layer on a plate lined with parchment paper. You can also put the parchment directly on the steaming surface. Steam for 30 minutes until all the rice grains turn transparent. Remove from the heat and let it cool.
- Grind the distiller’s yeast in between two layers of parchment paper with a rolling pin, then mix it in with ¾ cup warm water. Once the steamed rice is cooled to the touch, transfer it to a clean (grease free) bowl or container, pour the yeast mixture over the rice. Stir well to combine everything, level out the rice, and create a crater in the center.
- Tightly cover the bowl with clear plastic wrap, place it in a warm place in the house to start the fermentation process, and check it daily!
SWEET RICE RECIPE: HOW TO MAKE SWEET RICE RECIPE AT HOME ...
From recipes.timesofindia.com
5/5 (1)Total Time 55 minsCategory LunchCalories 682 per serving
- To prepare this lunch recipe, in a medium-sized bowl, soak rice in water for 20 minutes. After that, transfer the rice in the rice cooker and add 2 cups of water in it. Turn on the rice cooker and let these cook. Alternatively, you can parboil the rice over medium flame in a deep bottomed pan with 4 cups of water. Once done drain the excess water and transfer the rice in a bowl.
- Now, place a large pan on medium flame and add ghee to it. Once the ghee is hot, add green cardamoms, cinnamon stick, turmeric powder and sugar in it. Fry these well and then switch the flame to low.
- Check for the rice now. Once cooked, add rice into the same pan and give it a good stir for a minimum five minutes on medium flame. Your sweet rice is now prepared. Transfer it to a separate plate and garnish with cashew nuts and dry rose petals before serving.
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- Pour the soaked rice and soaking water into a rice cooker with the ¼ cup of extra water; alternatively, cook in a medium-size pot, bring to a boil and then lower the heat to low, cook for 20 minutes, turn off the heat, and let steam for 10 minutes. While the rice is hot, add the sugar and salt and mix gently, then let cool to room temperature.
- For the fastest and painless option, use a bread maker, add the rice and complete a knead cycle, about 20 minutes. Or, using a stand mixer fitted with the dough hook attachment, mix on medium speed (5 or 6) for 2 minutes, occasionally stopping to fold the batter.
- Coat a spatula or hands with oil, when touching the dough to test and transport, to prevent a sticky mess. Once the rice is mostly mashed, the batter will feel wetter. Reduce the mixer speed to low (2 to 4) and every 30 seconds, stop to fold the batter. Repeat this process for 5 minutes.
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