泰式烘米碎Toasted Rice Powder (Khao Khua)

Prep 2 min·Cook 15 min

1. 1You're here
   Step 1.

   Put the rice (and lemongrass and lime leaves, if using) in a dry frying pan over medium-low heat.

   60 g Uncooked glutinous (sticky) rice1 stalk Lemongrass, sliced (optional)2 Makrut lime leaves, torn (optional)

2. 2
   Step 2.

   Toast, stirring often, for 12–15 minutes until the grains are an even deep golden brown, like toasted almonds.

   60 g Uncooked glutinous (sticky) rice

   14 minPan-fry

   Wok-chan's tip鑊仔貼士

   Too high and the outside burns while the centre stays raw and hard. Go slow.
3. 3
   Step 3.

   Tip onto a plate to cool, pick out the herbs, then grind to a coarse sand in a mortar or spice grinder.

   60 g Uncooked glutinous (sticky) rice1 stalk Lemongrass, sliced (optional)2 Makrut lime leaves, torn (optional)

   Blend / purée