{"id":1556,"date":"2012-04-01T21:06:24","date_gmt":"2012-04-02T02:06:24","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1556"},"modified":"2012-04-01T21:06:24","modified_gmt":"2012-04-02T02:06:24","slug":"sticky-rice","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1556","title":{"rendered":"Sticky Rice"},"content":{"rendered":"

When i was younger , sticky rice was always there , part of dessert usually , or sometimes mid morning snack . My mom would come home from working out , stopped by at the ranch market and bought sticky with snack , sometimes it’s the one with roasted soy powder , and sometimes it’s the one with coconut milk , or sometimes , it’s like layered sticky rice with palm sugar .. etc .<\/p>\n

Few weeks ago when i was making Gyung Dan , a traditional Korean dessert , i came across roasted soy powder , when i tried it , the soy powder tasted so familiar , and i couldn’t figure it out where did this taste comes from before ?? I knew it had to be some kind of traditional snack that i had when i was younger . For the life of me it took me forever to figure it out ..<\/p>\n

Until i finally thought about this sticky rice .. then i remember .. Ketan Bubuk .. sticky rice with roasted soy powder !! So easy to make ..Now .. while i was thinking about Ketan Bubuk .. i also thought about the Thai Sticky Rice that i had the other night . I happened to have coconut milk on hand .. so there it goes .. i made thai sticky rice , without the mango .. normally that’s what the sticky rice served with , or in my case , the dessert i had at the restaurant was Sticky rice with Thai custard .. one of these days i will try to make the custard \ud83d\ude42 Anyway .. here is my sticky rice snacks<\/p>\n

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For Thai Sticky Rice : <\/em><\/strong><\/p>\n

<\/em><\/strong>2 cups of sweet rice<\/p>\n

3 1\/2 cups of water<\/p>\n

pinch of salt<\/p>\n

1 can of good coconut milk<\/p>\n

1\/2 cup of light brown sugar , or palm sugar if you have<\/p>\n

1. Soak the sweet rice in that 3 1\/2 cups of rice , at least half an hour . Then turn the heat to medium , and cook until it’s boiling . When it boils , cover slighlty askew , for about 10 minutes . Simmer , then turn it off . Let is sit for 15 minutes .<\/p>\n

2. In a small pot , heat up coconut milk with brown sugar , adjust the sweeteness to your taste . Just so you know , your sweet rice or sticky IS NOT sweet , so make sure the coconut milk is sweet enough .<\/p>\n

3. To serve , place the sticky rice in a bowl , add the coconut milk , let it sit for 10 minutes until the the rice soak it all up .<\/p>\n

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For the Sticky rice with Roasted Soy Powder , you need : <\/em><\/strong><\/p>\n

<\/em><\/strong>Cooked sticky rice , prepared it like thai sticky rice recipe above .<\/p>\n

Soy Powder ( got it from korean market ) , mixed with little sugar<\/p>\n

Serve it , sprinkle soy powder on the sticky rice .<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

How to prepare sticky rice for 2 different snacks \/ desserts , as indonesian dessert , ketan bubuk or as thai dessert , sticky rice with mango<\/p>\n","protected":false},"author":16,"featured_media":1558,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[23],"class_list":["post-1556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes","tag-ketan-bubuk-sticky-rice-dessert-thai-indonesian"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1556","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1556"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1556\/revisions"}],"predecessor-version":[{"id":1561,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1556\/revisions\/1561"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1558"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1556"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1556"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1556"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}