Ad


Ad


Tha Pai – Sweet Thai Black Rice Wine Dessert

Tha Pai – Sweet Thai Black Rice Wine Dessert

The ingredients and assembly are quite simple, but it takes some patience.

Ingredients:

* 8 cups sweet Thai black rice (available in Asian food stores)
* 4 Shanghai yeast balls (available in Asian food stores)
* Sugar (to taste)

Cook 8 cups of sweet Thai black rice (I used 10 cups of water and it seemed a good ratio). It’s OK for the rice to be a little wet – you want it to be juicy when finished.

Spread the cooked rice out on cookie sheets to cool. Meanwhile, crush the yeast balls in a mortar & pestle into a fine powder. Once rice is cool, sprinkle the yeast powder over all the rice and mix together very well. Make sure to get it really worked in throughout.

Place rice/yeast mixture in a clay or ceramic pot (I used Corningware), cover with plastic wrap and wrap in towels and/or blankets (you want it insulated so it stays warm as it ferments). Place the wrapped bowl in a warm dark place for 8 days. No peeking!

On the 8th day, add some simple sugar (add to taste – more if you like really sweet) and re-wrap and store for another 4 days. On the 12th day, it should be ready to serve. This dish should last 2-3 weeks in the refrigerator.

You could serve this dessert cold by itself or over your favorite dessert like ice cream. So good.

Visit Mark Busse's website Foodlists.ca.


Return to recipe homepage.


Ad