Five-Color Sticky Rice (Xôi Ngũ Sắc) — Variant 1 (Sample Recipe)
A sample recipe for Vietnamese five-color sticky rice, coloring the glutinous rice with natural dyes: pineapple/pandan leaves, cam leaves, pea flowers, seeds and gac fruit.
Ingredients
| — | 1 kg Thai sticky rice |
| — | 5 mcf (teaspoons) of salt |
| — | 20 pineapple (pandan) leaves |
| — | 200 gr cam leaves |
| — | 8 pea flowers |
| — | 100 gr seeds |
| — | 100 gr gac (fruit intestine) |
| — | 30 gr sugar |
| — | 5 ml white wine |
Instructions
- Pineapple (pandan) leaves are pureed with 200ml of water, remove the pulp from the juice; soak with 200gr of sticky rice overnight.
- The cam leaves are boiled with 300ml of water, boil 30 minutes, then turn off and filter to get colored water; soak with 200gr of sticky rice overnight.
- Boil 200ml of water and drop in the pea flowers, boil for about 5 minutes, then turn off the heat for the flowers to color the water. Filter and soak 200gr of sticky rice.
- Do the same with the reserved seeds.
- Soak the remaining 200gr with warm water overnight. Then pour into a basket to drain and squeeze with gac, sugar and 1 teaspoon of salt.
- Prepare to make the sticky rice, divided into 5 parts, separated by mica or stainless steel plates. For each piece of soaked colored sticky rice, pour into the basket to drain, then put in each compartment in the steamer pot. Steam about 30 minutes, then put salt in the remaining 4 colors (except gac).
- When ripe, take the sticky rice with a spoon into a mooncake mold to shape it.
- Wish you success ^_^
Source: cookpad.com/vn (xoi-ngu-sac).