This delicious sticky rice dish has a quite sophisticated process of coloring. The chef often uses large-grain white glutinous rice. Rice is purpled with “khau cam” leaves of the tree – a plant that only can be found in the mountains. The chef boils leaves for more than 1 hour, then he has purple water. When the leaf water cools, pour the washed rice and soak it for about 8-10 hours. When the rice turns purple, pick it out and then steam it once. After that, keep it cool then continue to cook a second time until the sticky rice is softened, and each seed turns bright purple. Sticky rice has a characteristic sweet taste that is difficult to find somehow. The feature of this sticky rice dish is soft without stickiness. Sticky rice can be used separately, served with grilled pork or sesame and salt.
Where to enjoy this food?
- Le Cham Resort
- Nuoc Nong Community, Tu Le Village, Van Chan Town, Yen Bai Province