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1. Traditional Gac Sticky Rice
Ingredients:
- Glutinous rice
- Gac fruit
- Seasonings: sugar, salt, cooking oil
- White wine
- Coconut milk
Preparation:
- Soak glutinous rice overnight or at least 4 hours with a pinch of salt
- Split the Gac fruit to extract the flesh
- Squeeze the Gac fruit flesh to separate it from the seeds, then mix it with 1 tablespoon of white wine
- Mix the Gac fruit flesh with rice along with a pinch of salt
- During this process, add some coconut milk to enhance the flavor. The amount can vary according to preference
Cooking method:
- Place the mixture into a steaming tray of a rice cooker and steam for about 35 - 40 minutes
- You can add a moderate amount of sugar to make the sticky rice more palatable
2. Gac Sticky Rice with Mung Beans
Ingredients:
- Sticky rice
- Gac fruit
- Peeled mung beans
- Banana leaves
- Coconut milk
- White wine
- Seasonings: sugar, salt, sesame oil
Preparation:
- Soak sticky rice for 6 - 8 hours until fully absorbed.
- Rinse the soaked rice thoroughly and let dry. Mix with a pinch of salt.
- Soak mung beans in warm water for 3 hours until soft.
- Extract pulp from gac fruit, mix with white wine, squeeze to separate seeds. Strain to get puree and discard residue.
Cooking:
- Steam gac sticky rice: Mix sticky rice with gac pulp. Prepare boiling water in steamer. When boiling, reduce heat, place steamer with rice and steam for 30 minutes. Mix with sugar, coconut milk, and steam for another 10 minutes until fragrant.
- Steam mung beans: While waiting for the sticky rice, steam mung beans until soft, then mix with sugar and salt. Grind into a smooth paste. Strain to get smooth mung bean paste and remove any coarse bits.
- Use a mold to shape the sticky rice. Layer gac sticky rice, mung beans, and another layer of gac sticky rice. Press gently, then remove from mold for beautifully crafted gac sticky rice with mung beans.
Recipe: Gac Coconut Sticky Rice
Ingredients:
- Sticky rice
- Gac fruit
- Seasonings: sugar, salt, cooking oil
- White wine
- Coconut milk
- Pandan leaves
- Freshly grated coconut
Preparation:
- Soak sticky rice for at least 4 hours until fully expanded.
- Prepare gac fruit by removing pulp, mix with white wine. Wear gloves, squeeze until seeds separate. Strain to extract pulp and discard residue.
Cooking:
- Drain soaked sticky rice, mix with ¼ teaspoon salt and gac fruit.
- Arrange rice in steaming tray. Fill steamer pot with water, about 1/3 of its capacity. Bring to boil over high heat. Once boiling, reduce heat and place steaming tray on top.
- After steaming for 10 minutes, add half of the coconut milk and mix. Steam for another 20 minutes, then add remaining coconut milk and steam for another 10 minutes until done.
- Serve on a plate, sprinkle with freshly grated coconut for extra visual appeal.
Recipe: Gac Lotus Seed Sticky Rice
Ingredients:
- Sticky rice
- Gac fruit
- Lotus seeds
- White wine
- Toasted sesame seeds
- Seasonings: sugar, salt, cooking oil
Preparation:
- Soak sticky rice for 6 - 8 hours.
- Drain soaked rice, mix with ¼ teaspoon salt.
- Soak lotus seeds in warm water for 1 hour.
- Remove gac seeds, squeeze with white wine, strain to extract pulp.
Cooking:
- Cook lotus seeds in boiling water until soft, then grind into paste.
- Mix sticky rice with gac fruit and lotus seeds, steam for 30 minutes.
- Mix with a bit of sugar halfway through steaming. Steam for another 10 minutes to dissolve sugar.
- Shape and mold the cooked rice, sprinkle with toasted sesame seeds for aroma.
