How to make Roasted Rice Powder (Kao Kua) with a simple tool
If you’re familiar with I-sarn(Thai north-eastern) dishes or Laotian recipes, most of them have a crumbly texture and smell herbal. In this how-to post, we will show you how to make roasted rice powder by using a simple tool which is a food processor or stone pestle and mortar.
And, we call it Kao Kua in Thai.
Let see how we make it.
01
Slice the 3-knight herbs
Use fresh young Galangal root, kaffir lime leaves, and lemongrass stalk. Make sure you clean them first and slice them into smaller pieces because doing this will help you pound up easier.
02
Roast or bake the sweet glutinous rice and herbs
You can shop for the sweet white glutinous rice at any Asian store, use only 2 lbs which should be enough.
At 350F or 177C, bake only the rice without soaking for about 2 hours, then add the sliced galanga, kaffir lime leaves, and sliced lemongrass.
Or you can pan roast it with no oil, add some salt to it to prevent the rice sticks on the surface.
Continue baking or roasting until dark brown or about 2-3 hours. Don’t worry if you see the 3-knight herbs turn black.
03
Let it chilled
The rice is still hot! Let it cool down to room temperature for maximum smell and flavor
04
Pound it up
It depends on how you like it fine or coarse.
Use a blender to fine it into powder. However, if you prefer it coarse and crumbly, use stone pestle and mortar to pound until how you like it.
