Soak sticky rice for enough time and add a little granular salt
Soaking rice directly determines the softness of the sticky rice. You should soak sticky rice in cold water for 6-8 hours (or overnight) so that the rice grains absorb enough water, when the food will cook evenly from the inside out. Before taking the food, take out the rice, gently rinse it with clean water and let it drain completely. Don't forget to stir the rice evenly with a little salt to make the sticky rice after cooking have a richer and more glossy taste.
Double-fire sticky rice making technique helps sticky rice become unbeatable and delicious
This is the secret of long-time sticky rice artisans to help sticky rice stay soft for a long time. In the first steaming, when the water in the steamer boils vigorously, you put the rice bowl on it, use chopsticks to poke a few small holes for steam to circulate evenly. Steam for about 30 minutes until the sticky rice is cooked, then scoop it out onto a tray, spread it evenly to cool down a bit. About 20 minutes before eating, you bring it back for the second time. This method helps the sticky rice grains become sticky, never rough.
Create shine with chicken fat or coconut milk
To make the sticky rice grains plump, sparkling and not sticky, adding fat is very necessary. When the first steamed sticky rice is about 80% cooked, use a brush to spread a layer of chicken fat or coconut milk evenly on the surface and stir well. Chicken fat helps the sticky rice have a fatty, characteristic aroma; while coconut milk brings a sweet, buttery aroma that extremely stimulates the taste buds.
