Tuesday, November 29, 2011

Sticky Rice Pikelets

Hi I'm Troy, 
K suggested that I do a post as a guest (I don't usually blog) so I jumped at the chance to try Thai Sticky Rice Pikelets that I had seen in a friends "Thai Street Food" book by David Thompson and a slight variation over at Daily food adventure. I am not gluten free but am vegan and enjoy the challenge of g/f cooking and using different ingredients. Thanks to K for letting me invade for a day. 

(Thai) Sticky Rice Pikelets 
1/2 cup of mung bean starch
1/2 cup of glutinous rice flour 
(I used white sticky rice flour but black is suggested) 
Pinch of lime paste 
(I realised later that I used the wrong one, I used citrus but it called for Calcium Carbonate aka chalk!
which is used a lot in Thai Cooking I read) 
1/2 cup of water, halved into two 1/4 portions 
1/4 cup of white sugar
Pinch of salt 
1 cup of fresh grated coconut
(I just used shredded) 

Combine the flour/starches with 1/4 water, Wrap in plastic wrap and refrigerate over night.
I only set aside for a few hours as I didn't have the time. It makes for a quicksand like consistency. 

As I mentioned I added some lime juice to the remaining 1/4 cup of water, when it should of been the white stuff for the next step, ah well. Remove the dough from the refrigerator and return to room temperature. Mix in lime water, sugar and salt followed by the coconut. The mixture should have a thick pancake batter like consistency. 
Spoon the mixture onto an oiled pan about 60-75mm, roughly the size of a drinking glass opening. 
Cook for 2-5 minutes each side until golden brown. 
Toby was a bit enthusiastic and poured half of the mixture into the pan like a pancake. 

We topped them with maple syrup, bananas and some raspberry's currently growing crazy in my garden 

K and I quite liked them, Toby and Bec not so much. They really took on the coconut flavour and had a nice crispiness. I would try again but with white lime as I would dare say they would have a different texture, also with black sticky rice instead. 
K also mentioned they might work as a bread to dip in a curry if you omitted the sugar. 
Has anyone used white lime? 


  1. hi troy - these sound interesting but challenging - I like the sound of the rice and coconut together - never heard of white lime - but on daily food adventures it is compared to lye water which I think is used in boiling pretzels and you can use bicarb soda instead of lye - a dubious connection but that is all that comes to mind!

  2. Aaah.. What wonderful photos, too! I doubt these would be something I'd have the guts to attempt myself, but anyone should feel free to make these for me. They look awesome.

  3. Johanna - Yep rice and coconut is a solid combo, I am keen to try them again with lime paste. I really enjoyed your vegan mofo posts, so much good creative food!

    Matt - Toby took the photos so he gets the cred, You should give them a try, They are relatively easy.