Back to 6 servings 2 cups glutinous (sweet) sticky rice, about 12-14 oz; rinsed and soaked 1.5 cups gac fruit pulp with seeds, about 7 oz; frozen works well; use only the red arils 2 tablespoons rice wine, or white wine or vodka 1 teaspoon kosher salt, split between the gac and the rice 2 teaspoons neutral oil, optional, for gloss 0.33 cup full-fat coconut milk 2 tablespoons sugar, 2-3 tablespoons, to taste toasted sesame seeds or shredded coconut, for garnish, optional
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1 Step 1: Rinse the sticky rice until the water runs mostly clear, then cover with at least 2 inches of cool water and soak 6 hours or overnight. Drain thoroughly.2 Step 2: Work the gac pulp and seeds with the rice wine, half the salt and the oil in a bowl with a wooden spoon or gloved hands for 3-5 minutes, until the red arils separate from the dark seeds and form a deep red paste. Discard the seeds.3 Step 3: Add the drained rice to the red paste and mix by hand until every grain is evenly coated. Rest for 15 minutes so the color soaks in.4 Step 4: Line a steamer basket with cheesecloth or banana leaf, spread the rice in it, and steam over boiling water, covered, for 20-25 minutes, gently fluffing with chopsticks halfway.5 Step 5: Whisk the coconut milk with the sugar until dissolved. Drizzle it over the partly cooked rice, fold gently with chopsticks, then steam covered for another 10-15 minutes until the rice is soft, glossy and tender but the grains stay distinct.6 Step 6: Taste, adding a pinch of the remaining salt or more sugar if needed, then fluff once more. Press into a bowl or mold, invert onto a plate, and garnish with sesame or shredded coconut. Serve warm.getsaucepan.com/r/fafc3011-f823-56c7-9e41-a4d36ec98913
Cook this in Saucepan Xôi Gấc (Red Sticky Rice) as one big step at a time. Hands free, with timers that ring.
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