Roasted sticky rice powder is crucial for Thai minced meat recipes, additionally known as ‘larb’ or ‘laab’ because it provides crunch and a nutty flavour.
Historically, this dish is made with a roasted rice powder ready by toasting uncooked rice in a wok, then grinding it to a powder, however yow will discover prepared ready roasted rice powder at Asian markets.
No matter you do, don’t miss it out because it provides a nuttiness that’s important to the genuine flavour of the dish.
Sticky Rice Powder
Roasted sticky rice powder is crucial for Thai minced meat recipes, additionally known as ‘larb’ or ‘laab’ because it provides crunch and a nutty flavour.
Sauté pan with lid
-
Put the uncooked sticky rice, kaffir lime leaves and some slices of galangal in a wok or skillet and toast on excessive warmth.
-
Stir usually till the rice turns into brown (however not black). Take away from the wok and funky.
-
Grind the sticky rice combination right into a powder with a pestle and mortar or a spice grinder.
Energy: 177kcal Carbohydrates: 39g Protein: 3gFats: 1g Sodium: 3mg Fiber: 1gCalcium: 5mgIron: 1mg
