Yellow Gelatinous rice with shrimp topping

 There are many varieties of Thai dessert that combine both salty and sweet in one dish.

 And it's the kind of dessert that I love to eat, as each bite is full of taste, and when you start eating, it's not easy to stop. If you go to the market in Thailand, you will find many kinds (and many colour) of Khao Niao and yes with many kinds of topping too. Yellow Gelatinous rice or Khao Niao Leung is one kind of Khao Niao Mun (sweetened Gelatinous rice), that we use turmeric to add both colour and fragrance to the rice. It's not only delicious but beautiful too ^^. If you can't find turmeric, or not in the mood of using it, you still can make Khao Niao Mun (sweetened Gelatinous rice), but it will be the white one.
Today I serve my rice with sweet and salty shrimp topping, the lightly sweetness of the rice  goes very well with sweet and salty topping. Both Khao Niao Leung and topping are very easy to make (well, you may not believe me, but you have to try, haha), and you can half the recipe to make less quantity too.

Note: If you want to buy very fragrance (and delicious) Thai Gelatinous Rice you can contact: https://www.facebook.com/duangjairice/ I really recommended this brand.


Recipe: Yellow Gelatinous rice with shrimp topping
สูตรภาษาไทย: ข้าวเหนียวเหลืองหน้ากุ้ง

日本語のレシピ：黄色のカオニャオとエビトッピング
Youtube: ข้าวเหนียวเหลืองหน้ากุ้ง, Yellow Gelatinous rice with shrimp topping, 黄色のカオニャオとエビトッピング

 Yellow Gelatinous rice with shrimp topping

ข้าวเหนียวเหลืองหน้ากุ้ง

Yellow Gelatinous rice 
500g .............................. Thai Gelatinous Rice 
20-30 g ......................... Fresh Turmeric
300 ml .......................... Coconut milk
90 g .............................. Granulated sugar
1/4 tsp .......................... Salt

Shrimp Topping
100 g ............................ Grated fresh coconut
...................................... Orange food colouring
1 tsp ............................. Kaffir lime leaves, cut into thin strips
1 tsp ............................. Coriander roots, chopped
1 tsp .............................. Black peppercorns
1 tbsp ............................ Garlic, chopped
1 tbsp ........................... Rice bran oil
100 g ............................ Shrimp (chopped) peeled and deveined before weighing
45 g .............................. Sugar
1/2 tsp .......................... Salt

  Thai Gelatinous Rice 

 Put rice in a bowl and pour water into the bowl, mix quickly to remove some extra starch.

  Drain the rice.

 Crush the turmeric.

 Mix with rice.

Soak the rice in water (about 3 cm above the rice),  for 12 hours (in summer) 
or 24 hours in winter.

 Remove the Fresh Turmeric and drain the rice.

Wrap the rice in a cheesecloth.

Steam for 30 minutes.

 Mix the coconut milk, sugar, and salt together, stir to melt the sugar.

When the rice is fully cooked, put in a medium pan, pour the coconut milk mixture into the pan.

Stir to mix.

Cover with a lid and let it cool completely.

 Mix the Grated fresh coconut with orange food colouring.

 Kaffir lime leaves

Cut Kaffir lime leaves into strips.

Chop Coriander roots.

 Put the coriander roots, black peppercorns and garlic in a mortar.
Crush with a pestle.

 Until paste formed.

 Place a pan over medium heat, pour the oil into the pan.
When the oil hot, put the Coriander roots paste into the pan, cook until fragrance.

 Put the chopped shrimp into the pan, and cook until started to colour.

 Pour the Grated fresh coconut into  the pan, stir to combine.

 Season with sugar and salt.

Put the Kaffir lime leaves strips, stir to combine.

 Remove from the pan and the topping cool completely before using.

 Put the rice into a plate.

Top with the topping before serving.

 Yellow Gelatinous rice with shrimp topping

ข้าวเหนียวเหลืองหน้ากุ้ง