STICKY RICE

Although its preparation is more complicated than that of steamed jasmine rice，sticky rice makes a lovely alternative once in a while.It is commonly wrapped inlotus leaves and steamed as a dim sum then served with a selection of dried meats

Makes about 500g

INGREDIENTS

250g Thai glutinous rice

gar，to taste

salt and white pepper

1.Put the rice in a bowl，cover with cold water and leave to soak overnight

2.Rinse the rice under a hot tap for 10 minutes

3.Line a colander with the rice，ensuring that the layer of rice doesnt exceed 2cm in depth

4.Place in a steamer and steam over a high heat for 18 minutes

5.Remove from the steamer and，wearing heat-protective gloves，use your hands to lightly mix in sugar，salt and pepper to season

6.Lay the rice flat between 2 sheets of baking paper and roll out to a thickness of 2mm

7.The rice is now ready to be cut to size and used for wrapping savoury fillings and so on

hancheng

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