Sweet, soft and chewy dessert ever!
Red glutinous rice, Khao niaow daeng, ເຂົ້າໜຽວແດງ
Khao Niaow Daeng
Chewy, soft, sweet, and sesame seeds fragrance. Khao niaow daeng is a dessert in Laos made from glutinous rice, cane sugar, coconut milk, and sprinkled with sesame seeds. Khao niaow means glutinous rice, and daeng means red. The nice brown color is from cane sugar melted in coconut milk. The glutinous rice has been soaked in water overnight and steamed until well cooked and soft, then added to coconut milk. 2 types of sesame seed used in this recipe, white and black sesame seeds, have been pounded in a mortar to get that imperfect powder and seeds topping. There is no complexity in this recipe, but you have to consider the timing of steaming the rice and when adding the rice to coconut milk.
This dessert is used for a special day like Buddhist day and worship the spirits. On those days, this dessert and other is sold in local market and street-side than usual. The picture below is how it is being prepared for worship, using a banana leaf to make a cup and place Khao niaow daeng with slices of banana.
For worship the spirit
Where to buy: local market and street side vendors.
Ingredients
515g Glutinous rice
120g Cane sugar
20g Black sesame
20g White sesame
180g Coconut milk
600ml water
70g sugar
1/4 teaspoon Salt
Material
Cake pan
Spatula
Frying pan
Deep frying pan
Mortar and pestle
Directions
1. Put glutinous rice into a bowl. Wash it 3 times with water by rubbing with your two hands and draining the water out.
2. You can see the water is transparent and see through the rice. Soak it in the water for at least 10 hours or overnight.
3. Put water into the steel pot about 4 inches and heat it on high heat.
4. Transfer the rice into the bamboo basket by scooping with your hands and closing the lid.
5. Place the bamboo basket on the pot and let steam for about 20 minutes.
6. Once it is done, toss the rice and steam it for another 15-20 minutes.
7. While waiting for the rice to steam. In a frying pan on high heat, add the black and sesame seeds to roast it. Roast it for about 4 minutes or until it has a distinctive scent coming out from the pan.
8. Transfer it to the mortar and pound it with a wooden pestle while it is hot. Pound it only 50% to have both power and some seeds. Transfer it to a bowl.
9. Prepared the sweet sauce while the rice was steaming. Add coconut milk, water, sugar, and salt to the deep frying pan on medium heat. Stir it until the sugar is dissolved. Note: turn off the heat if the rice is not cooked yet. If the timing is perfect, add the rice into the sauce).
10. Once the rice is cooked, transfer it to the sauce, and stir it until there is no chunk of rice left and coconut milk is absorbed. Pour it into the cake pan and sprinkle it with the sesame seed powder. Let it cool and stick together.
11. Once it cools, cut into rectangle pieces and serve.
Enjoy!
Note: The sweetness can be adjust to suit your preference flavor.
Storage
Cutting into pieces and keeping in the container, or without, it needs to be stored in the refrigerator. If your place is cool and chill, then leaving outside is no problem, but after one day pass, it needs to be stored in the fridge.
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