Short-grain glutinous rice from JapanLong-grain glutinous rice from ThailandGlutinous rice flour
Glutinous rice (Oryza sativa var. glutinosa; also calledsticky rice,sweet rice orwaxy rice) is a type ofrice grown mainly inSoutheast Asia and the northeastern regions ofSouth Asia, which has opaque grains and very lowamylose content and is especially sticky when cooked. It is widely consumed across Asia.
It is called glutinous (Latin:glūtinōsus)[1] in the sense of being glue-like or sticky, and not in the sense of containinggluten (which it does not). While often calledsticky rice, it differs from non-glutinous strains ofjaponica rice, which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which includejaponica,indica andtropical japonica strains.
The origin of glutinous rice is difficult to ascertain because of its long-standing cultural importance across a wide geographical region in Asia.
A 2002 genetic study discovered that the waxy mutation that disruptedamylose synthesis likely has a single origin. This is supported by the fact that all glutinous riceaccessions in the study contain the same mutation. From comparisons of subsequent mutations in the different accessions in the study, it was found that the progenitorhaplotype is highest among Southeast Asian glutinous rice cultivars, indicating strongly that the waxy mutation first arose in Southeast Asia, likely in the upland regions ofMainland Southeast Asia, before spreading to the rest of Asia.[2]
Glutinous rice is cultivated in countries across Asia, Southeast Asia, South Asia, and East Asia, including Laos, Thailand, Cambodia, Vietnam, Malaysia, Indonesia, Myanmar, Nepal, Bangladesh, Bhutan, Northeast India, China, Japan, Korea, Taiwan, Sri Lanka, and the Philippines. In Laos, it is estimated that 85% of the rice produced is glutinous rice.
As of 2013, the International Rice Genebank (IRGC) has preserved approximately 6,530 varieties of glutinous rice from five continents—Asia, South America, North America, Europe, and Africa. The International Rice Research Institute (IRRI) has referred to Laos as a "collector's paradise" for its remarkable diversity of glutinous rice. IRRI-trained collectors have gathered over 13,500 samples and 3,200 distinct varieties from Laos alone, making it home to the largest known biodiversity of sticky rice in the world.
Glutinous rice is distinguished from other types of rice by having no (or negligible amounts of)amylose and high amounts ofamylopectin (the two components ofstarch). Amylopectin is responsible for the sticky quality of glutinous rice. The difference has been traced to a single mutation that farmers selected.[2][4]
Glutinous rice can be consumed milled or unmilled (that is, with thebran removed or not removed). Milled glutinous rice is white and fully opaque (unlike non-glutinous rice varieties, which are somewhat translucent when raw), whereas the bran can give unmilled glutinous rice a purple or black colour.[6] Black and purple glutinous rice are distinct strains of white glutinous rice. In developing Asia, there is little regulation, and some governments have issued advisories about toxicdyes being added to colour-adulterated rice. Both black and white glutinous rice can be cooked as discrete grains or ground intoflour and cooked as a paste or gel.[7]
Especially in the eastern side (Chittagong, Cox's Bazaar, Sylhet areas) ofBangladesh, Glutinous rice is known as Binni chal (Bangla: বিন্নি চাল) or Binni choil (বিন্নি ছোইল) inChittagong, both meaning "husked sticky rice" in Bangla. Both white and pink varieties are cultivated at many homestead farms. Unhusked sticky rice is calledbinni dhan. Boiled or steamedbinni chal is calledbinni bhat. Served with a curry of fish or meat,Binni Bhat is a popular breakfast. Sometimes, it is eaten with a splash of palm sugar or cane sugar, salt, and coconut shreds alone.Binni dhan is also used to makekhoi (popcorn-like puffed rice) andchida (bitten husked rice).
Many other sweet items, orPitha made ofbinni chal are also popular:
One pitha made ofbinni chal is "Atikka pitha". It is made with a mixture of cubed or small sliced coconut, white or brown sugar, (specifically datepalm sugar), ripe bananas, milk, andbinni chal wrapped in banana leaf and steamed. A similar dessert is enjoyed throughout Southeast Asian countries where it is known asKhao tom mat in Thai,Num ansom in Khmer,Lepet in Indonesian, Suman in Filipino,Bánh tét andBánh chưng in Vietnamese, andKhao tom in Lao.
Another delicacy is called "Binni chaler patishapta pitha, which is sprayed over a hot pan and then adding a mixture of grated coconut,palm sugar, and sometimes milk powder in the center to make a roll.
One kind of rice porridge made ofbinni chal is calledModhu bhat, which literally means "honey rice". It is made by cooking water andbinni chal for a long time, slightly blending it, and then topping it off with coconut shreds. This is also a delicacy known to theChittagong area.
Num ple aiy, dumplings made from glutinous rice, palm sugar and coconut
Glutinous rice is known asbay damnaeb (Khmer:បាយដំណើប) inKhmer.
InCambodian cuisine, glutinous rice is primarily used for desserts[8] and is an essential ingredient for most sweet dishes, such asansom chek,kralan, andnum ple aiy.[9]
Glutinous rice is also often ground to makeglutinous rice flour. This flour is made intoniangao and sweet-filled dumplingstangyuan, both of which are commonly eaten atChinese New Year. It is also used as a thickener and for baking.
Glutinous rice or glutinous rice flour are both used in manyChinese bakery products and in many varieties ofdim sum. They produce a flexible, resilient dough, which can take on the flavours of whatever other ingredients are added to it. Cooking usually consists of steaming or boiling, sometimes followed by pan-frying or deep-frying.
Sweet glutinous rice is eaten with red bean paste.
Nuòmǐ fàn (糯米飯), is steamed glutinous rice usually cooked with Chinese sausage, chopped Chinese mushrooms, chopped barbecued pork, and optionally dried shrimp or scallop (the recipe varies depending on the cook's preference).
Zongzi (Traditional Chinese 糭子/糉子, Simplified Chinese 粽子) is a dumpling consisting of glutinous rice and sweet or savoury fillings wrapped in large flat leaves (usually bamboo), which is then boiled or steamed. It is especially eaten during theDragon Boat Festival but may be eaten at any time of the year. It is popular as an easily transported snack, or a meal to consume while travelling. It is a common food among Chinese in Hong Kong, Singapore and Malaysia.
Cifangao (Traditional Chinese 糍飯糕, Simplified Chinese 糍饭糕) is a popular breakfast food originating in Eastern China consisting of cooked glutinous rice compressed into squares or rectangles, and then deep-fried.[10] Additional seasoning and ingredients such as beans,zha cai, and sesame seeds may be added to the rice for added flavour. It has a similar appearance and external texture to hash browns.
Cifantuan (Traditional Chinese 糍飯糰, Simplified Chinese 糍饭团) is another breakfast food consisting of a piece ofyoutiao tightly wrapped in cooked glutinous rice, with or without additional seasoning ingredients. Japaneseonigiri resembles this Chinese food.
Lo mai gai (糯米雞) is adim sum dish consisting of glutinous rice with chicken in a lotus-leaf wrap, which is then steamed. It is served as a dim sum dish in Hong Kong, Singapore, and Malaysia.
Ba bao fan (八寶飯), or "eight treasure rice", is a dessert made from glutinous rice, steamed and mixed with lard, sugar, and eight kinds of fruits or nuts. It can also be eaten as the main course.
A distinctive feature of the cuisine of the Hakka people of Southern China is its variety of steamed snack-type buns, dumplings, andpatties made with a dough of coarsely ground rice, orban. Collectively known as "rice snacks", some kinds are filled with various salty or sweet ingredients.
Common examples of rice snacks made withban from glutinous or sticky rice and non-glutinous rice[further explanation needed] includeAiban (mugwort patty),Caibao (yam bean bun),Ziba (sticky rice balls) andBantiao (Mianpaban or flat rice noodles).
Aiban encompasses several varieties of steamed patties and dumplings of various shapes and sizes, consisting of an outer layer made of glutinousban dough filled with salty or sweet ingredients. It gets its name from the aromaticai grass (mugwort), which after being dried, powdered, and mixed with theban, gives the dough a green colour and an intriguing tea-like taste. Typical salty fillings include ground pork, mushrooms, and shredded white turnips. The most common sweet filling is made with red beans.
Caibao is a generic term for all types of steamed buns with various sorts of filling. Hakka-stylecaibao are distinctive in that the enclosing skin is made with glutinous rice dough in place of wheat flour dough. Besides ground pork, mushrooms, and shredded turnips, fillings may include ingredients such as dried shrimp and dry fried-shallot flakes.
Ziba is glutinous rice dough that, after steaming in a big container, is mashed into a sticky, putty-like mass from which small patties are formed. After that, it is to be place in a dry place to dry. When ready to eat, it is commonly be fried, boiled or grilled. Then, it is usually coated with a layer of Chinese brown sugar syrup with sugary peanut or soybean powder. It has no filling.
Chinese glutinous rice dishes
Glutinouszongzi rice dumplings, without and with bamboo leaf wrapping
Glutinous rice ball dessert, filled with sesame paste
Glutinous rice is known asberas ketan or simplyketan inJava and most of Indonesia, andpulut inSumatra. It is widely used as an ingredient for a wide variety of sweet, savoury, or fermented snacks. Glutinous rice is used as either hulled grains or milled into flour. It is usually mixed withsantan, meaning coconut milk in Indonesian, along with a bit of salt to add some taste. Glutinous rice is rarely eaten as a staple. One example islemang, which is glutinous rice and coconut milk cooked in bamboo stems lined by banana leaves. Glutinous rice is also sometimes used in a mix with normal rice in rice dishes such asnasi tumpeng ornasi tim. It is widely used during theLebaran seasons as traditional food. It is also used in the production of alcoholic beverages such astuak andbrem bali.
Ketan – traditionally refers to the glutinous rice itself as well as sticky rice delicacy in its simplest form. The handful mounds of glutinous rice are rounded and sprinkled with grated coconut, either fresh or sauteed asserundeng.
Ketupat – square-shaped crafts made from the same local leaves aspalas, but it is usually filled with regular rice grains instead ofpulut, though it depends on the maker.
Gandos – a snack made from ground glutinous rice mixed with grated coconut, and fried.
Lemang – wrapped inbanana leaves and inside abamboo, and left to be barbecued/grilled on an open fire, to make the taste and texture tender and unique
Lemper – cooked glutinous rice with shredded meat inside and wrapped in banana leaves, popular in Java
Nasi kuning – either common rice or glutinous rice can be made into ketan kuning, yellow rice coloured withturmeric
Variety ofkue – glutinous rice flour is also used in certain traditional local desserts, known askue, such askue lapis.
Bubur ketan hitam – black glutinous rice porridge with coconut milk and palm sugar syrup
Cendil – glutinous rice flour cake with sugar and grated coconut
Dodol – traditional sweets made of glutinous rice flour and coconut sugar. Similar variants includewajik (orwajit).
Gemblong – white glutinous rice flour balls smeared with palm sugar caramel. In East Java, it was known asgetas, except it uses black glutinous rice flour as the main ingredient.
Jipang – popped glutinous rice held together by caramelized sugar
Klepon – glutinous rice flour balls filled with palm sugar and coated with grated coconut
Lupis – glutinous rice wrapped in individual triangles using banana leaves and left to boil for a few hours. The rice pieces are then tossed with grated coconut all over and served with palm sugar syrup.
Onde-onde – glutinous rice flour balls filled with sweetened mung bean paste and coated with sesame similar toJin deui
Wingko babat – baked glutinous rice flour with coconut
In addition, glutinous rice dishes adapted from other cultures are just as easily available. Examples includekue moci (mochi, Japanese) andbacang (zongzi, Chinese).
Indonesian glutinous rice dishes
Lemper, glutinous rice filled with chicken wrapped in banana leaves
In Japan, glutinous rice is known asmochigome (Japanese:もち米). It is used in traditional dishes such assekihan also known as Red bean rice,okowa, andohagi. It may also be ground intomochiko (もち粉), arice flour, used to makemochi (もち), a kind of sweet rice cake. Mochi is traditionally prepared for theJapanese New Year, but can also be eaten year-round. Many different types of mochi exist from different regions, and they are normally flavoured with traditional ingredients such as red beans, water chestnuts, green tea, and pickled cherry flowers. See alsoJapanese rice.
InKorea, glutinous rice is calledchapssal (Korean: 찹쌀), and its characteristic stickiness is calledchalgi (찰기). Cooked rice made of glutinous rice is calledchalbap (찰밥) and rice cakes (떡;ddeok) are calledchalddeok orchapssalddeok (찰떡; 찹쌀떡).Chalbap is used as stuffing insamgyetang (삼계탕).
Steaming sticky rice in traditional baskets orhouatA Lao rice basket orthip khao
Along the Greater Mekong Sub-region, the Lao have been cultivating glutinous rice for approximately 4000 – 6000 years.[11] Glutinous rice is the national dish ofLaos.[12] In Laos, a tiny landlocked nation with a population of approximately 6 million, per-capita sticky rice consumption is the highest on earth at 171 kg or 377 pounds per year.[13][14]Sticky rice is deeply ingrained in the culture, religious tradition, and national identity of Laos (seeLao cuisine). Sticky rice is considered the essence of what it means to be Lao. It has been said that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and toLaos.[15] Lao people often identify themselves as the "children of sticky rice"[16] and if they did not eat sticky rice, they would not be Lao.[17][18]
Sticky rice is known askhao niao (Lao:ເຂົ້າໜຽວ):khao means rice, andniao means sticky. It is cooked by soaking for several hours and then steaming in abamboo basket orhouat (Lao: ຫວດ). After that, it should be turned out on a clean surface and kneaded with a wooden paddle to release the steam; this results in rice balls that will stick to themselves but not to fingers. The large rice ball is kept in a small basket made ofbamboo orthip khao (Lao:ຕິບເຂົ້າ). The rice is sticky but dry, rather than wet and gummy-like non-glutinous varieties. Laotians consume glutinous rice as part of their main diet; they also use toasted glutinous ricekhao khoua (Lao:ເຂົ້າຄົ່ວ) to add a nut-like flavour to many dishes. A popular Lao meal is a combination oflarb (Lao:ລາບ), Lao grilled chickenping gai (Lao:ປີ້ງໄກ່), spicy greenpapaya salad dish known astam mak hoong (Lao:ຕຳໝາກຫູ່ງ), and sticky rice (khao niao).
Khao lam (Lao:ເຂົ້າຫລາມ): sticky rice is mixed with coconut milk, red or black bean, or taro, and is filled in a bamboo tube. The tube is roasted until all the ingredients are cooked and blended together to give a sweet aromatic treat. Khao Lam is such a popular food for Laotians and is sold on the streets.
Nam Khao (Lao:ແໝມເຂົ້າ): sticky rice has also been used for preparing a popular dish from Laos called Nam Khao (or Laotian crispy rice salad). It is made with a deep-fried mixture of sticky rice and jasmine rice balls, chunks of Lao-style fermented pork sausage called som moo, chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients.
Khao Khua (Lao:ເຂົ້າຂົ້ວ): sticky rice are toasted and crushed. Khao Khua is a necessary ingredient for preparing a national Laotian dish calledLarb (Lao:ລາບ) andNam Tok (Lao:ນ້ຳຕົກ) that are popular for ethnicLao people living in both Laos and in the Northeastern region of Thailand calledIsan.
Khao tom (Lao:ເຂົ້າຕົ້ມ): a steamed mixture ofkhao niao with sliced fruits and coconut milk wrapped in banana leaf.
Khao jee: Lao sticky rice pancakes with egg coating, an ancient Laotian cooking method of grilling glutinous rice or sticky rice over an open fire.
Sai Krok (Lao:ໄສ້ກອກ): Lao sausage made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt, and sticky rice.
InMalaysia, glutinous rice is known aspulut. It is usually mixed withsantan (coconut milk) along with a bit of salt to add some taste. It is widely used during theRaya festive seasons as traditional food which is shared with certain parts of Indonesia, such as:
Dodol – traditional sweets made of glutinous rice flour and coconut sugar. Similar variants arewajik (orwajit).
Inang-inang – glutinous rice cracker. Popular in Melaka.
Kelupis – a type of glutinous rice kuih in East Malaysia.
Ketupat – square-shaped crafts made from the same local leaves aspalas, but it is usually filled with regular rice grains instead ofpulut, though it depends on the maker.
Lamban – another type of glutinous rice dessert in East Malaysia.
Lemang – wrapped inbanana leaves and inside abamboo, and left to be barbecued/grilled on an open fire, to make the taste and texture tender and unique.
Pulut inti – wrapped in banana leaf in the shape of a pyramid, this kuih consists of glutinous rice with a covering of grated coconut candied with palm sugar.
Pulut panggang – glutinous rice parcels stuffed with a spiced filling, then wrapped in banana leaves and char-grilled. Depending on the regional tradition, the spiced filling may include pulverised dried prawns, caramelised coconut paste or beef floss. In the state of Sarawak, the local pulut panggang contains no fillings and is wrapped in pandan leaves instead.
Glutinous rice, calledkao hnyin (ကောက်ညှင်း), is very popular inMyanmar (also known as Burma).
Kao hnyin baung (ကောက်ညှင်းပေါင်း) is abreakfast dish with boiled peas (pèbyouk) or with a variety offritters, such asurad dal (baya gyaw), served on a banana leaf. It may be cooked wrapped in a banana leaf, often with peas, and served with a sprinkle of salted toasted sesame seeds and often grated coconut.
The purple variety, known askao hynin ngacheik (ကောင်းညှင်းငချိမ့်), is equally popular cooked asngacheik paung.
They may both be cooked and pounded into cakes with sesame calledhkaw bouk, another favourite version in the north among theShan and theKachin, and served grilled or fried.
TheHtamanè pwè festival (ထမနဲပွဲ) takes place on the full moon of Dabodwè(တပို့တွဲ) (February), whenhtamanè (ထမနဲ) is cooked in a huge wok. Two men, each with a wooden spoon the size of an oar, and a third man coordinate the action of folding and stirring the contents, which includekao hnyin,ngacheik, coconut shavings, peanuts, sesame and ginger in peanut oil.
Si htamin (ဆီထမင်း) is glutinous rice cooked with turmeric and onions in peanut oil, and served with toasted sesame and crisp-fried onions; it is a popular breakfast likekao hnyin baung andngacheik paung.
Paung din (ပေါင်းတင်) or "Kao hyin kyi tauk" (ကောင်းညှင်းကျည်တောက်) is another ready-to-eat portable form cooked in a segment of bamboo. When the bamboo is peeled off, a thin skin remains around the rice and also gives off a distinctive aroma.
Glutinous rice (Paung din type) preparation inMyanmar.
Mont let kauk (မုန့်လက်ကောက်) is made from glutinous rice flour; it is donut-shaped and fried likebaya gyaw, but eaten with a dip ofjaggery orpalm sugar syrup.
Nga pyaw douk (ငပျောထုပ်) or "Kao hynin htope" (ကောင်းညှင်းထုပ်), banana in glutinous rice, wrapped in banana leaf and steamed and served with grated coconut – another favourite snack, likekao hnyin baung andmont let kauk, sold by street hawkers.
Mont lone yay baw (မုန့်လုံးရေပေါ်) are glutinous rice balls with jaggery inside, thrown into boiling water in a huge wok, and ready to serve as soon as they resurface. Their preparation is a tradition duringThingyan, the Burmese New Year festival.
Htoe mont (ထိုးမုန့်), glutinous rice cake with raisins, cashews and coconut shavings, is a traditional dessert for special occasions. It is appreciated as a gift item fromMandalay.
Burmese glutinous rice dishes
Ngacheik paung withpèbyouk (boiled peas) and salted toasted sesame
Sticky rice calledbora saul is the core component of indigenous Assamese sweets, snacks, and breakfast. This rice is widely used in the traditional sweets of Assam, which are very different from the traditional sweets of India whose basic component is milk.
Such traditional sweets inAssam are Pitha (Narikolor pitha, Til pitha, Ghila pitha, Tel pitha, Keteli pitha, Sunga pitha, Sunga saul etc.). Also, its powder form is used as breakfast or other light meals directly with milk. They are called Pitha guri (if the powder was done without frying the rice, by just crushing it after soaking) or Handoh guri (if rice is dry fried first, and then crushed).
The soaked rice is also cooked with no added water inside a special kind of bamboo (calledsunga saul bnaah). This meal is calledsunga saul.
During religious ceremonies, indigenous Assamese communities makeMithoi (Kesa mithoi andPoka mithoi) usingGnud with it. SometimesBhog,Payokh are also made from it using milk and sugar with it.
Different indigenous Assamese communities make rice beer from sticky rice, preferring it over other varieties of rice for the sweeter and more alcoholic result. This rice beer is also offered to their gods and ancestors. Rice cooked with it is also taken directly as lunch or dinner on rare occasions.Similarly, other indigenous communities from NE India use sticky rice in various forms similar to the native Assamese style in their cuisine.[further explanation needed]
In thePhilippines, glutinous rice is known asmalagkit inTagalog orpilit inVisayan, among other names such asdiket inIlocano. Both mean "sticky". The most common way glutinous rice is prepared in the Philippines is by soaking uncooked glutinous rice in water orcoconut milk (usually overnight) and then grinding it into a thick paste (traditionally with stone mills). This produces a rich and smooth viscous rice dough known asgalapóng, which is the basis for numerous rice cakes in the Philippines. However, in modern preparation methods,galapong is sometimes made directly from dry glutinousrice flour (or from commercial Japanesemochiko), with poorer-quality results.[19]
Galapong was traditionally allowed toferment, which is still required for certain dishes. A small amount ofstarter culture of microorganisms (tapay orbubod) orpalm wine (tubâ) may be traditionally added to rice being soaked to hasten the fermentation. These can be substituted withyeast orbaking soda in modern versions.[20][19] Other versions ofgalapong may also be treated with wood ashlye.
Aside from the numerous white and red glutinous rice cultivars, the most widely used glutinous riceheirloom cultivars in the Philippines aretapol rice, which is milky white in colour, andpirurutong rice, which ranges in colour from black to purple to reddish brown.[21] However both varieties are expensive and becoming increasingly rare, thus some Filipino recipes nowadays substitute it with dyed regular glutinous rice or infusepurple yam (ube) to achieve the same colouration.[22][23][24]
Dessert delicacies in the Philippines are known askakanin (fromkanin, "prepared rice"). These were originally made primarily from rice, but in recent centuries, the term has come to encompass dishes made from other types of flour, includingcorn flour (masa),cassava,wheat, and so on. Glutinous rice figures prominently in two main subtypes ofkakanin: theputo (steamed rice cakes), and thebibingka (baked rice cakes). Both largely utilize glutinous ricegalapong. A notable variant ofputo isputo bumbong, which is made withpirurutong.
Otherkakanin that use glutinous rice includesuman,biko, andsapin-sapin among others. There is also a special class of boiledgalapong dishes likepalitaw,moche,mache, andmasi. Friedgalapong is also used to make various types ofbuchi, which are the localChinese-Filipino versions ofjian dui. They are also used to makepuso, which are boiled rice cakes in woven leaf pouches.
InThailand, glutinous rice is known askhao niao (Thai:ข้าวเหนียว; lit. 'sticky rice') incentral Thailand andIsan, and askhao nueng (Thai:ข้าวนึ่ง; lit. 'steamed rice') innorthern Thailand.[25] Sticky rice at the table is typically served individually in a small woven basket (Thai:กระติบข้าว,RTGS: kratip khao).
Steamed glutinous rice is one of the main ingredients in making the sour-fermented pork skinless sausage callednaem, or its northern Thai equivalentchin som, which can be made from pork, beef, orwater buffalo meat. It is also essential for the fermentation process in the northeastern Thai sausage calledsai krok Isan. This latter sausage is made, in contrast to the first two, with a sausagecasing.[26][27][28]
Sweets and desserts: Famous among tourists in Thailand iskhao niao mamuang (Thai:ข้าวเหนียวมะม่วง): sweet coconut sticky rice with mango, whilekhao niao tat, sweet sticky rice with coconut cream andblack beans,[29]Khao niao na krachik (Thai:ข้าวเหนียวหน้ากระฉีก), sweet sticky rice topped with caramelized roasted grated coconut,[30]khao niao kaeo, sticky rice cooked in coconut milk and sugar andkhao tom hua ngok, sticky rice steamed with banana with grated coconut and sugar, are traditional popular desserts.[31]
Khao lam (Thai:ข้าวหลาม) is sticky rice with sugar and coconut cream cooked in specially preparedbamboo sections of different diameters and lengths. It can be prepared with white or dark purple (khao niao dam) varieties of glutinous rice. Sometimes a few beans or nuts are added and mixed in. Thickkhao lam containers may have a custard-like filling in the centre made with coconut cream, egg and sugar.
Khao chi (Thai:ข้าวจี่) are cakes of sticky rice having the size and shape of apatty and a crunchy crust. In order to prepare them, the glutinous rice is laced with salt, often also lightly coated with beaten egg, and grilled over a charcoal fire. They were traditionally made with leftover rice and given in the early morning to the children, or to passingmonks as an offering.[32]
Khao niew tua dum is a sticky with sugar, thickened coconut milk and black beans.
Khao pong (Thai:ข้าวโป่ง) is a crunchy preparation made of leftover steamed glutinous rice that is pounded and pressed into thin sheets before being grilled.
Khao tom mat (Thai:ข้าวต้มมัด), cooked sticky rice mixed with banana and wrapped in banana leaf,[33]khao ho, sticky rice moulded and wrapped in a conical shape,khao pradap din,kraya sat andkhao thip are preparations based on glutinous rice used as offerings in religious festivals and ceremonies for merit-making or warding offevil spirits.
Khao niao ping (Thai:ข้าวเหนียวปิ้ง), sticky rice mixed with coconut milk andtaro (khao niao ping pheuak), banana (khao niao ping kluai) or black beans (khao niao ping tua), wrapped in banana leaf and grilled slowly over a charcoal fire.[34] Glutinous rice is traditionally eaten using the right hand[35][36]
Khao khua (Thai:ข้าวคั่ว), roasted ground glutinous rice, is indispensable for making the northeastern Thai disheslarb,nam tok, andnam chim chaeo. Some recipes also ask forkhao khua in certain northernThai curries.[37] It imparts anutty flavour to the dishes in which it is used.[38]
Naem khluk (Thai: ยำแหนม) oryam naem khao thot is a salad made from crumbled deep-fried, curried-ricecroquettes, andnaem sausage[39]
Chin som mok is a northern Thai speciality made with grilled, banana leaf-wrapped pork skin that has been fermented with glutinous rice
Sai krok Isan: grilled, fermented pork sausages, a speciality of northeastern Thailand
Glutinous rice is calledgạo nếp in Vietnamese. The term for the cooked rice is calledxôi. Dishes made from glutinous rice in Vietnam are typically served as desserts or side dishes, but some can be served as main dishes. There is a wide array of glutinous rice dishes in Vietnamese cuisine, the majority of them can be categorized as follows:
Bánh, the most diverse category, refers to a wide variety of sweet or savoury, distinct cakes, buns, pastries, sandwiches, and food items from Vietnamese cuisine, which may be cooked by steaming, baking, frying, deep-frying, or boiling. Some, but not all bánh are made from glutinous rice. They can also be made from ordinary rice flour, cassava flour, taro flour, or tapioca starch. The word "bánh" is also used to refer to certain varieties of noodles in Vietnam, and absolutely not to be confused with glutinous rice dishes. Some bánh dishes that are made from glutinous rice include:
Bánh chưng: a square-shaped, boiled glutinous rice dumpling filled with pork and mung bean paste, wrapped in a dong leaf, usually eaten in Vietnamese New Year.
Bánh giầy: white, flat, round glutinous rice cake with a tough, chewy texture filled with mung bean or served with Vietnamese sausage (chả), usually eaten during Vietnamese New Year with bánh chưng.
Bánh dừa: glutinous rice mixed with black bean paste cooked in coconut juice, wrapped in a coconut leaf. The filling can be mung bean stir-fried in coconut juice or banana.
Bánh rán: a northern Vietnamese dish of deep-fried glutinous rice balls covered with sesame, scented with a jasmine flower essence, filled with either sweetened mung bean paste (the sweet version) or chopped meat and mushrooms (the savoury version).
Bánh cam: a southern Vietnamese version of bánh rán. Unlike bánh rán, bánh cam is coated with a layer of sugary liquid and has no jasmine essence.
Bánh trôi: made from glutinous rice mixed with a small portion of ordinary rice flour (the ratio of glutinous rice flour to ordinary rice flour is typically 9:1 or 8:2) filled with sugarcane rock candy.
Bánh gai: made from the leaves of the "gai" tree (Boehmeria nivea) dried, boiled, ground into small pieces, then mixed with glutinous rice, wrapped in banana leaf. The filling is made from a mixture of coconut, mung bean, peanuts, winter melon, sesame, and lotus seeds.
Bánh cốm: the cake is made fromyoung glutinous rice seeds. The seeds are put into a water pot, stirred on fire, and juice extracted from the pomelo flower is added. The filling is made from steamed mung bean, scraped coconut, sweetened pumpkin, and sweetened lotus seeds.
Other bánh made from glutinous rice arebánh tro,bánh tét, bánh ú, bánh măng, bánh ít, bánh khúc, bánh tổ, bánh in, bánh dẻo, bánh su sê, bánh nổ...
Xôi are sweet or savoury dishes made from steamed glutinous rice and other ingredients. Sweet xôi are typically eaten as breakfast. Savoury xôi can be eaten as lunch. Xôi dishes made from glutinous rice include:
Xôi lá cẩm: made from the magenta plant.
Xôi lá dứa: made from pandan leaf extract for the green colour and a distinctive pandan flavour.
Xôi ngũ sắc: five colours xôi, is the traditional food of theThái,Dao andTày people.
Xôi chiên phồng: deep-fried glutinous rice patty
Xôi gà: made with coconut juice and pandan leaf served with fried or roasted chicken and sausage.
Xôi thập cẩm: made with dried shrimp, chicken, Chinese sausage, Vietnamese sausage (chả), peanuts, coconut, onion, fried garlic ...
Other xôi dishes made from glutinous rice include:xôi lạc, xôi bắp, xôi đậu xanh, xôi vò, xôi sắn, xôi sầu riêng, xôi khúc, xôi xéo, xôi vị...
Chè refers to any traditional Vietnamese sweetened soup or porridge. Though chè can be made using a wide variety of ingredients, some chè dishes made from glutinous rice include:
Chè đậu trắng: made from glutinous rice and black-eyed peas.
Chè con ong: made from glutinous rice, ginger root, honey, and molasses.
Chè cốm: made from young glutinous rice seeds, kudzu flour, and juice from the pomelo flower.
Chè xôi nước: balls made from mung bean paste in a shell made of glutinous rice flour; served in a thick clear or brown liquid made of water, sugar, and grated ginger root.
Cơm nếp: glutinous rice that is cooked in the same way as ordinary rice, except that the water used is flavoured by adding salts or by using coconut juice, or soups from chicken broth or pork broth.
Cơm rượu: Glutinous rice balls cooked and mixed with yeast, served in a small amount ofrice wine.
Cơm lam: Glutinous rice cooked in a tube of bamboo of the genusNeohouzeaua and often served with grilled pork or chicken.
Glutinous rice can also be fermented to make Vietnamese alcoholic beverages, such asrượu nếp,rượu cần andrượu đế.
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^Gibbs, JC (18 May 2018)."FORKLIFE: Children of Sticky Rice".Smithsonian Center for Folklife and Cultural Heritage.Archived from the original on 8 November 2021. Retrieved10 June 2021.
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