Black sticky rice revisited

My muscles are recovering from yesterday’s Bridge Run, which was approximately 10k from Milsons Point ending at the Government House along Macquarie Street.  Unlike last year’s experience, this year brought more sore muscles and pain in my butt, thighs and legs. As I ran, jogged and walked the route in light rain, I kept thinking of Murakami’s book which reminded me of his experience in the many marathons that he runs around the world – how he prepares for each mentally and physically.  I constantly had to remind myself to concentrate on the breathe and focus on the path ahead, one step at a time.  This kept me focus for the whole 1 hour and 32 minutes.  The weather wasn’t as glorious as it could have been, but the view always gets to me - passing under the magnificent Harbour Bridge, the spectacular harbour and the iconic Sydney Opera House. I can never get tired of these Sydney wonders!   

Soaking in the light drizzle, my head was soaked from a combination of rain and sweat.  My work colleagues who joined me have dispersed into the distance as we approached the bridge, and I could only whisper in between breathes, “hey, wait up!” , each of them already zooming around other runners as they satisfy their own fitness goals.  There were moments of doubt when my thoughts turned to stopping and giving up and cheating by taking off my bib and going through the Domain and ducking in with the crowds at the finish line. The medal was not something aimed for anyway.   But there was that nagging thought inside me, pushing me to go take that extra step, take that next kilometre in stride and it’s all going to be fine.    

Running alone amidst a crowd of thousands (does that sound weird?), it was so easy to get distracted by the noise from the spectators, music from sponsor stalls along the route, the cheers from the volunteers as they hand cup after cup to the runners. Breathing in and out, slowly pacing myself, I see older men and women triumphantly passing me with their slow calculated pace and that kept me inspired.  Oooh, oooh, oooh.... inhale, ooh ooh ooh ooh, inhale.  I calculated my breaths as if I was breathing through flows in my Vinyasa yoga practice.  Although it is not a marathon by any standard, the run/job/walk was something I did not prepare for.  Except for my 2x yoga sessions and intermittent 30-minute walk around the block a week, there were no special trainings that went with the decision to do another Bridge Run this year.  It was another whim decided amongst office colleagues.  Albeit the sore muscles, I felt it was one of the most exhilarating runs I’ve ever done, as well as the longest.    

As I turn onto Macquarie Street, the running crowd from the opposite lane approaching the finish line is always an inspiring sight.  As I slowly ran my way following the course, I can’t help but get distracted and amazed at each of runner sprinting their way towards the finish line.  Their faces expressing varying degrees of intent, focus and determination. Some huffing and puffing but still eyes set forward to the finish line. Some sweating so much, red faced by eyes glued straight ahead. 

Although this is my 3^rd Bridge Run experience, this year has given me a strong sense of belief in myself – where usually doubt sits comfortably.  I felt energized after the run and had so much energy even until late last night, when the muscles started tightening and soreness creeping slowly into each muscle tissue.   I went to my yoga practice with slightly stiff legs today, but as always, I come out feeling taller and calmer. 

And after a day of strenuous activity, there’s nothing that I would love more than to indulge in comfort food.  So we’re revisiting an old post with new photos! (It’s actually just an excuse to give life and new photos to posts from the archives!) Black sticky rice with coconut cream and toasted sesame seeds!  I tell you.  This one cuddles you in all the right places.  Sore muscles or not.

Ingredients:

3 cups black glutinous rice

3 pandan leaves, tied in a knot

1 tsp salt 

375g palm sugar. grated

1/2 cup water

1/2 cup toasted sesame seeds

500ml coconut cream (use Kara brand in tetra pack)

Wash and rinse the rice until water is almost clear.  The water will still be a little bit dark but clean.  (This took about 5-6 wash-and-rinse)

Place the washed rice in a 6L or 8L pressure cooker.  

Add water to cover the rice, 6cm above the rice level.

Add salt and pandan leaves.  

Close pressure cooker lid tightly and bring to boil on high heat, approximately 5 minutes.

Once boiling (pressure cooker hissing loudly), reduce heat to low (hissing gently) and simmer for 15 minutes.

Remove from heat and let cool/decompress for another 15 minutes. 

While rice is resting/cooling/decompressing, toast the sesame seeds - using a non stick pan.  

 On medium heat, fry the sesame seeds until golden.  No oil needed.  

Transfer into a small bowl and let cool.

Using a sauce pan, dissolve the grated palm sugar in the 1/2 cup water.

  

Remove pressure cooker lid and remove pandan leaves.  Stir in dissolved palm sugar. 

Serve warm in bowls drizzled with coconut cream and toasted sesame seeds.

Tips and tricks

* Use Kara brand for the coconut cream.  I find that this brand is creamier than those that come in tins/cans.

* Be extra careful when using pressure cookers, as they can cause burns if opened while still hissing.

* Remember that pressure cookers once lid has been locked, should not be opened at any time, unless the hissing has completely stopped and the safety red button (differs in various brands and models) has completely sunk.


 

The real prize for running the 10K Bridge Run for me, was not really the medal. It's winning against all the self doubts inside and pushing through to the finish line regardless of the time.  And this year, I actually beat my last year's record by 17 minutes.  So that's a bonus.  The half marathon next year doesn't seem too far after all.

 

A Vietnamese degustation aka Cabramatta Crawl

the classic pho

There’s something about other cuisines that's fascinating.  Food origins, cultures and traditions are what makes up the visible parts of a dish.  You look at a plate, you see the ingredients, the colours, the produce.  You take a spoonful to taste and you’re transported somewhere else.  Beyond the boundaries of traditions and cultures are stories embedded in each.  Rich and colourful.  Stories of hardships and triumphs.  Of families and separation. Each with a unique history.  Its an endless wonder.  Its fascinating.   

wall art at the plaza

Sydney is such a fabulous place to be as the food scene is as multicultural as the population (biased here obviously, but let's not go there).  Practically every cuisine in the world can be found in some corner within the Sydney metropolitan.  And one of the most famous is the little Saigon of Sydney - Cabramatta.  And with this draws one to partake of authentic Vietnamese dishes.

Admittedly, Pho is the only ever Vietnamese dish that I've grown to love.  And so when the opportunity knocked in the guise of a twitter feed from Thang about a cabracrawl, I stalked the daylights out of the guy!  (Seriously, these were in my thoughts.  But I restrained myself and prayed to high heavens!)

bahn xeo - Vietnamese pancake.  another crowd pleaser!

And it was fate that found me in Cabramatta one fine Saturday with all these amazing bloggers: : Rafael, Veronica, Oni, Melinda, Daniel and Adam. And together with special guest Simon Marnie and partner Amanda, we crawled the streets of Cabramatta and ate and drank to our hearts (and our stomachs) delights!

Variety of Asian fruits

Not only was this a degustation affair, Thang led us into the city centre streets, shopping centre and markets with stories of its rich history and food culture.  Including where to best get good priced produce, meat and seafood, which bakeshop is open 24hours, where Luke Nguyen's family cafe used to be, and so much more!  It was a feast for all the senses!

Vinata's fresh pastries and that bahn mi (pork roll) - is the standard which future pork rolls shall be based!  Love it!

We had the classic pho from Phuo Viet,  samples of some Vietnamese pastries including my new favourite pork roll Bahn mi kep thit from Vinata's Hot Bread,  sugar cane juice with some cumquat extracts, a special feast at Bau Truong of : ca xuc banh trang (the fish curry is to die for! Seriously! You can ask everyone on the table!), bahn xeo (Vietnamese pancakes), gol cuon (fresh rolls) and the most refreshing lemon-lime-lemongrass crush! We sampled famous Vietnamese sweets and drinks:    pandan waffles, emperor's puffs, tau hu ngot (which is sweet silk tofu with sugar syrup), che xoi nuoc (which is a sweet sticky rice ball filled with mung beans), che dau (a glutinous rice dessert) and of course  Vietnamese iced coffee. 

sugar cane juice. nom. nom.

Fish curry with black sesame fried rice paper!  Unpretentious and authentic,  home made Vietnamese dish!  

Vietnamese fresh spring rolls with a special peanut sauce 

In the six years that we’ve lived in Sydney, this was my second time in Cabramatta.  And I’m crazy, I know that now.  A short drive away is authentic Vietnamese dishes, fresh Asian produce, fruits , meat and seafood!  I've eyed some potted herbs and plants too!  So definitely coming back as a local next time.

All that and we even got to take home a show bag!  Thank you Thang for a truly unforgettable food crawl and special thanks to the sponsors Fairfield City Council (represented by the lovely Cheryl and husband David), Royal Umbrella Rice, SBS Feast Magazine and Lenovo.


  

Black sticky rice

Fast. Slow. Buzzing. Quiet.  Day. Night. Yin. Yang. Winter. Spring.  Cold. Warm.  This is how our days have been so far, for the past couple of weeks.  Buzzing during the day, calm and settled at night.  My sister in law is leaving back for the PI tomorrow, and its just going to be different settling back in to our old routine. We'll miss Ann for sure.  She's added that extra jolt of excitement in our home for the past 4 weeks plus her contagious laugh just fills the house with energy.  I'm sure she's had the time of her life and has gotten to know the girls even more.   I've never seen anyone take retail therapy to the extreme, plus the girls will surely miss their Tita (aunt).  We maximised the last few days with her with a trip to the Central Coast and last weekend was not like any other.  

We had a full on weekend with some Friday night school disco, lunacy at Luna Park on Saturday and a lovely end with a Sunday barbeque dinner at our friend's place, the Luther's.  Lovely folks.  Apart from the dinner, the kids had a nice time in the pool while I was in the kitchen performing some tricks with D.  While she made some chicken arroz valenciana (a dish almost like the Peruvian chicken rice pilaf and something that deserves a post in the future), I made a sweet Vietnamese dessert/dish - black sticky rice.

Black glutinous rice, toasted sesame seeds, coconut cream

I have never tasted this sweet dish before until recently.  Specifically during the recipe book launch where this nice lady brought the dish for the recipe she shared in the book.  I had a taste and it was uniquely and utterly good.  Hang on.  It was a not just good, it was great!  Simple and yet filling.  Sweet and yet not too tempting.  It was a welcome surprise.  So while browsing around the Ryde Library during the launch, I had a look at her recipe and concocted a plan to replicate the dish.

So despite the lack of the main equipment to make the dish (a pressure cooker), I completed all the ingredients when I did last weekend's shopping, and secretly browsing online for a sturdy pressure cooker.   It was a spontaneous invitation that D actually owned a pressure cooker and had offered to host a weekend barbie get-together, and why not do another masterclass?    So here it is.  The Yin and Yang of all the Asian sweets that I've ever tasted.  The black rice in harmony with the coconut cream, and the toasted sesame seeds adds that perfect balance of nuttiness to this simple and yet filling dish!

3 cups black glutinous rice

3 pandan leaves, tied in a knot
1 tsp salt

375g palm sugar (3/4 of a 500g block)

1/2 cup water

1/2 cup toasted sesame seeds

Wash and rinse the rice until water is almost clear.  The water will still be a little bit dark but clean.  This took about 5-6 wash-and-rinse.

Place in a 6L or 8L pressure cooker.  Add water to cover the rice, 6cm above the rice level.

Add salt and pandan leaves.  Close pressure cooker lid tightly and bring to boil on high heat, approximately 5 minutes.

Once boiling (pressure cooker hissing loudly), reduce heat to low (hissing gently) and simmer for 15 minutes.

Remove from heat and let cool/decompress for another 15 minutes. 

While rice is resting/cooling/decrompressing, toast the sesame seeds - using a non stick pan.  On medium heat, fry the sesame seeds until golden.  No oil needed.  Transfer to a bowl and stand till cool.

Dissolve the palm sugar in a sauce pan with 1/2 cup water. (Best way to do this fast is to shave the palm sugar using a triangle grater)

Once pressure cooker lid can be opened, remove pandan leaves.  Stir in dissolved palm sugar. 

Serve warm in small dessert bowls - pour one scoop/spoonfull of the black sticky rice in a bowl, top with 1/2 tsp coconut cream and sprinkle the toasted sesame seeds.

PS - Remember that pressure cookers once lid has been locked, should not be opened at any time, unless the hissing has completely stopped and the safety red button (differs in various brands and models) has completely sunk.

The owner of the recipe mentioned that you can also prepare this using conventional pots and sauce pans, but may take 4-6 hours to prepare and cook.  The rice needs to be soaked for 4-6 hours or overnight and then cooked in conventional pots/sauce pans.   The pressure cooker took a total of 30 minutes cooking time, plus 10-15 minutes more cooling time.   So besides the DSLR that I was talking about,  I might just have to get a proper pressure cooker.  It does amazing job with any dish, or so I heard.  The thought of making another round of this dish just might be the ticket to getting that pressure cooker! 


I must say though that while this sweet dish is yummy, it is quite heavy.  Eat it for dessert after a light dinner or lunch, or serve as a sweet dish for afternoon tea.