Che Con Ong (Ginger Glazed Sticky Rice), Sweetened with Monk Fruit
Sweets and drinksSweet SoupsVietnamAbout 1 hour 15 minutes, not counting the time to soak the rice
Che con ong is glazed sticky rice fragrant with ginger, the grains loose but still tender. Rinsing the rice after steaming is what stops it clumping in the pan. The hardest step is the glazing: uneven stirring scorches the bottom of the pan while the top stays bland.
The rice needs 6 to 8 hours of soaking and then a thorough drain, since wet rice steams soggy. Shredded ginger goes in during the glazing so its warm heat coats every grain.
This batch weighs about 830g, at roughly 248 calories per 100g.
Method
Put 500g of glutinous rice in a large bowl and swirl it in clean water to lift off the dust, then rinse 2 to 3 times until the water runs clearer.
Soak the rice in cold water for 6 to 8 hours or overnight, rinse again and drain thoroughly. Toss the rice with a small spoon of salt.
Bring the water in a steamer to a boil, spread the rice evenly in the basket, cover tightly and steam for about 40 minutes until cooked.
Tip the cooked rice into a basin of clean water, stir gently to loosen the grains, then drain thoroughly in a colander.
Put 270g of kOBE Monk Fruit Blend in a pot with a little water and warm it over a water bath, stirring until it dissolves into a thick syrup.
Set a pan on the stove and spread all of the rice in it. Pour in the syrup and 40g of shredded ginger a little at a time, stirring so the rice takes it up.
Keep the heat at medium and stir constantly. Once the pan starts steaming, lower the heat and keep stirring until the grains are glazed, loose and glossy, then turn off the heat.
Spoon onto small plates, press the surface flat and scatter 20g of toasted sesame seeds over the top.
Tips
Rinsing the rice after steaming loosens the grains so they do not clump during glazing.
Melting the sweetener over a water bath lets it dissolve slowly with no scorching at the bottom.
A spoonful of reduced fresh coconut water deepens the color if you want it darker.
Stir without stopping through the whole glazing. A pause of a moment scorches the bottom layer.
Spread it onto the plate while hot and press it flat. Pressing after it cools breaks the block apart.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.