Sticky Rice Powder – an Essential Ingredient in Thai Salads

Roasted sticky rice powder is essential for Thai minced meat recipes, also called ‘larb’ or ‘laab’ as it adds crunch and a nutty flavour.

Traditionally, this dish is made with a roasted rice powder prepared by toasting raw rice in a wok, then grinding it to a powder, but you can find ready prepared roasted rice powder at Asian markets. 

Whatever you do, don’t miss it out as it adds a nuttiness that’s essential to the authentic flavour of the dish.

Sticky Rice Powder

Roasted sticky rice powder is essential for Thai minced meat recipes, also called ‘larb’ or ‘laab’ as it adds crunch and a nutty flavour.

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Prep Time 5 minutes mins

Cook Time 3 minutes mins

Total Time 8 minutes mins

Course Condiments

Cuisine Thai

Servings 1 jar

Calories 177 kcal

EQUIPMENT (click pictures for details)

Sauté pan with lid

Ingredients

 

MetricUS customary

 

1x2x3x

• 3 tbsp roasted sticky rice
• 15 gr fresh galangal
• 1-2 pcs bruised kaffir lime leaves

Instructions

 

• Put the raw sticky rice, kaffir lime leaves and a few slices of galangal in a wok or skillet and toast on high heat.
  
• Stir often until the rice becomes brown (but not black). Remove from the wok and cool.
  
• Grind the sticky rice mixture into a powder with a pestle and mortar or a spice grinder.
  

Nutrition for 1 portion

Calories: 177kcalCarbohydrates: 39gProtein: 3gFat: 1gSodium: 3mgFiber: 1gCalcium: 5mgIron: 1mg

Keyword grinding, powder, roasting, sticky rice

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