Sticky rice
Glutinous rice (Oryza sativa var. Glutinosa) is a type of rice in which the rice grains stick together completely when steamed due to the high amylopectin content in the starch of the grain (with a maximum of 6% amylose ) - even more strongly than with round grain rice (" rice pudding ", Japonica). Fresh sticky rice is easy to recognize by the matt-white and, above all, completely opaque grains. Sticky rice is not cooked, but steamed.
Use as a food
Since glutinous rice has a very high swelling capacity, it is widely used for thickening and binding agent purposes. Glutinous rice is used in many recipes across Southeast Asia and East Asia .
China
In China , people like to eat zongzi ( 粽子 , zòngzi ), dumplings made from glutinous rice ( 糯米 , nuòmǐ ), wrapped in bamboo or reed leaves with various fillings such as B. dates , sweet beans , ham , crab , peanuts, and egg yolks . A traditional snack from Beijing is aiwowo , which is eaten cold. Mostly colored, filled balls made of sticky rice ( 汤圆, tāngyuán ) are traditionally part of the winter solstice festival (冬至, dōngzhì).
Japan
The Japanese mochi - an integral part of the New Year celebrations there - are sweet balls made of sticky rice ( 糯米 , mochigome ), which z. B. be seasoned with Kinako .
Korea
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In Korea sticky rice is used on the one hand with hearty porridge dishes, for example with seaweed and sesame , with abalone or with chicken. On the other hand, many different rice cakes are made from mashed sticky rice , such as B. Songpyeon , filled with sesame or beans, or topped with pine nuts , chestnuts and pumpkin .
Thailand and Laos
In Thai cooking glutinous rice is called khao niao ( Thai : ข้าวเหนียว ) (often called "sticky rice") is mostly, but not only, for desserts , used in the North and Northeast ( Isaan ) of Thailand and in Laos forms Glutinous rice is the staple food. A steam pot and a bamboo basket are used to make glutinous rice in Thailand. First you let the sticky rice soak in cold water for about 3 hours and then steam it for about 30 minutes. After steaming, the rice grains stick together. When eating as a side dish, the sticky rice is loosened or formed into handy side dishes that can be eaten with barbecue meat and fish dishes. In Thailand's cookshops you can buy sticky rice shaped in small plastic bags, or filled in bamboo sticks or banana leaves.
Ready-made sticky rice is also used in Thailand to make many desserts, such as Khao Neow Moon ( Thai : ข้าวเหนียว มูน ) (with coconut milk ), "Khao Tom Mad" (in banana leaves) or "Khao Neow Ma Muang" (with yellow mango). A beer is also brewed from glutinous rice: Sato ( สาโท ), which is sometimes referred to as "Thai rice wine".
Individual evidence
- ↑ a b Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 .
