Yainang's method for sticky rice that doesn't stick to your hands! | Yainang (Dec. 2, 2019)

Link to english comments:
https://ginpaithairang.com/en/c/m-k9L...

#yainangdenmark
https://ginpaithairang.com

0:00:00
Today I'm going to share with you how to cook sticky rice.

0:00:03
How to cook sticky rice without it sticking to your hands when you eat it.

0:00:08
I had a hard time trying to cook this new sticky rice in Denmark.

0:00:14
It's because it has a lot of starch.

0:00:17
So after cooking it, there's always some of it on my hands.

0:00:21
It was so annoying.

0:00:24
And I really couldn't solve this problem no matter what I did.

0:00:27
So today we're going to see how to fix this.

0:00:29
It also stays soft all day with my method.

0:00:34
This is the rice I'm using.

0:00:36
150 baht for a bag.

0:00:39
Here's what it looks like.

0:00:42
I'm going to boil some water first.

0:00:49
Ok.

0:00:53
I add 2 liters of boiling water in the wok.

0:00:56
2 liters.

0:00:57
And stir it.

0:01:03
Stir so the grains separate.

0:01:08
Rice usually becomes lumpy when adding water.

0:01:11
I also stir so the starch starts to come out.

0:01:17
I'll keep stirring for 5 minutes.

0:01:24
Here. It's been 5 minutes.

0:01:25
See how the water turns? It's quite sticky.

0:01:29
It's starchy.

0:01:31
Now I'm going run it through water.

0:01:34
I do this 3 or 4 times.

0:02:30
You can see that the water looks clearer after the 3rd or 4th time.

0:02:36
That's enough.

0:02:44
Now leave it soaking for 1 to 2 hours.

0:02:50
But do not soak for more than 3 hours.

0:02:54
This method works for this new kind of sticky rice.

0:02:57
The old sticky rice can be soaked overnight.

0:03:01
Look. It's been soaking for one hour and now I'm going to steam it.

0:03:10
Keep some of the water that you used to rinse the rice.

0:03:14
I transferred the rice from this water into the steamer.

0:03:20
This water will make the rice become softer.

0:03:26
Now let's see how we'll use this water.

0:03:28
Steam the rice for half an hour until it's cooked.

0:03:36
I'll put a lid on top.

0:03:39
Look. Sprinkle some of the water I kept on top of the rice after 15-20 minutes.

0:03:48
Before doing that, I have to turn the rice over.

0:03:52
Here. Toss it around.

0:03:56
Now I'm moving the bottom part to the top.

0:04:02
And slowly sprinkle some of the water on top.

0:04:09
I just keep doing this.

0:04:12
You don't need much water. Not too much so it's not too wet.

0:04:16
I'll keep steaming it for another 15 minutes.

0:04:21
Here. It's been 15 minutes.

0:04:24
Time to check its texture!

0:04:30
I have to keep cooling it down so it doesn't get tough.

0:04:35
It's something that Isan people know about.

0:04:39
Keep cooling it down until the steam is gone.

0:04:48
In my hometown, we call this "Suay" or "Sai".

0:04:54
It's when you transfer the rice to a large container or tray

0:04:58
and then get rid of the steam by stirring.

0:05:08
The rice is ready to be put into an alms bowl while it is still hot.

0:05:15
Monks then grab the hot rice as a handball.

0:05:22
When I was in a hurry, I used to put the rice in the alms bowl right away.

0:05:26
It was still so hot.

0:05:31
Look. Here we go!

0:05:35
Let's test its texture.

0:05:41
Look at that!

0:05:43
I could almost cry.

0:05:47
Ever since I moved to Denmark, my sticky rice would always stick to my hands. It's been 23 years.

0:05:53
It's so soft. Let's go taste it!