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
EQUIPMENT (click pictures for details)
- 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.