入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
图片准备中
入门
Khanon I (Sticky Rice Patties with Coconut)
A royal snack of Upper Myanmar with a Thai name — steamed glutinous rice worked with peanut oil into dense little patties and topped with fresh coconut shavings. One of the dishes that arrived at the Burmese court with the wars against Siam.
来源
食谱提供 Burmese home kitchens · 🏺 传统 · Cooking built on three things — a pot of oil-slicked onion and garlic base, fermented fish or shrimp for depth, and a table where everything arrives at once and is shared.
Upper Myanmar · royal sticky-rice snack — An ownerless traditional snack, so no cook is credited. The cited article confirms khanon i as a patty of steamed glutinous rice and peanut oil garnished with coconut shavings, a royal delicacy of Upper Myanmar whose Thai-derived name dates to the Burmese–Siamese wars. The steaming, the pounding step, the sweetened coconut and quantities are this book's own.
⏱ 50 分钟🍽 6 人份🔥 240 大卡🇲🇲 缅甸
清真纯素素食无乳制品无麸质
步骤
Drain the rice and steam it in a cloth-lined steamer 25 minutes until fully tender and translucent.
💡 Steam, do not boil. Boiled sticky rice takes on water and will never hold a shape; steamed rice is dry enough to press.
Turn the hot rice into a bowl with the peanut oil and salt. Pound and fold with a wooden spoon for 5 minutes until it turns glossy and very sticky.
With oiled hands, press the rice into small discs about 6 cm across and 1.5 cm thick.
Mix the coconut with the sugar and a pinch of salt. Press a generous layer onto the top of each patty and scatter with sesame.
Serve at room temperature, the same day.
💡 小贴士
- Its sibling khanon htok is the same rice folded around a sweet filling. The two travel together at Upper Myanmar celebrations.
- Wrap each patty in a square of banana leaf if you have it — it keeps the rice from drying and is how they are sold.
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