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Purple sticky rice is made by the skillful hands of Thai and Day women with their own secrets. From the fragrant upland glutinous rice grains, the large seeds are not mixed, sweet aroma, washed and soaked in cold water for 6-8 hours.
The characteristic and attractive purple color of sticky rice is dyed with a plant called Khac Cau (this plant is only found in mountainous areas). The Khau tree broke off its branches, washed the leaves, and boiled them. Boil the leaves for about five minutes, when the water turns purple, it’s fine.
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Let the leaf juice cool down, then add some sticky rice to soak for another 2 to 3 hours. Purple sticky rice must be made of wood carved from the trunk of a fig tree and cooked with firewood to have a delicious taste. When the rice grains are ripe, plowing each layer of sticky rice to see a bright purple color, glossy, sticky sticky rice seeds that are not sticky, have a sweet aroma, the process of cooking sticky rice has been completed.
In addition to the delicious, greasy taste without being bored, purple sticky rice is also attractive by the color and quality of the leaves of the forest. According to the experience of ethnic minorities in Lai Chau, Khau plug used for sticky rice also has the effect of curing intestinal diseases and promoting good health.
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If you have the opportunity to go to markets such as Dao San market, Sin Ho market, or San Thang market … visitors will be impressed with the image of ethnic girls carrying baskets of sticky rice to the market to sell, emitting a fragrant aroma around themselves. of upland sticky rice and especially the characteristic purple color is extremely attractive. Relaxingly sitting by the fire enjoying purple sticky rice with grilled fish Pa pinh top or cinnamon rolls, visitors will feel the aftertaste of the mountains.
Source: Collected internet.
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