This traditional soft sweet fluffy delight makes a great healthy snack. In Laos, sugar is found in towns only. The Hmong people didn’t always add sugar since they lived in mountains secluded from the rest. Traditionally Hmong people wrapped the rice patties in banana leaves but aluminum foil works just fine. You will need a regular sized blender (I used a nutribullet) and a steamer.
Preparation time 25-30 minutes.
Ingredients: (makes around 15 patties)
- 6 rice cups of raw rice
- 8 oz of soy beans, eagle brand
- 15 TB of sugar
- Banana leaves or aluminum foil
1. Rinse rice in a bowl twice. Fill water 2 inch above level. Rinse soybeans twice as well in its own bowl. Fill its bowl with 4 cups of water. Let both bowls sit for at least 4 hours, preferably overnight. Both will increase in size and soften.
2. Drain excess water from both bowls. Fill your blender 3/ 4 way with rice. Blend the rice until it’s grounded. It should take only about a minute or two for each batch. Pour the grounded rice & its liquid into a big mixing bowl. (final batter should not be too liquidy, but should slowly drip from a spoon). Refer to images below for guidance. Do this for the soy beans as well. (sidenote: if the soy beans become hard to blend, add a bit of rice liquid from your mixing bowl into the blender to help the soy beans blend more smoothly).
3. Mix the grounded rice and soy bean in one mixing bowl then in a big wok cook half of this mixture on medium heat. Constantly and thoroughly stir so that the rice doesn’t burn at the bottom
4. You will notice that the mixture will thicken and will be harder to stir which is what you want. The mixture should be cooked in 20 minutes. The end result should be soft and fluffy (if not, then your batter may just need a little more water. if it’s too liquidy still, then it has too much water; drain the remaining batter from its liquid with a strainer before continuing to step 5).
5. Pour the cooked mixture back into the mixing bowl and mix with the raw batch. (Taste your batter at this point; if not sweet enough this would be the last time you can add more sugar to your batter.) Let it sit in a room temperature area, or a slightly warmer area for 1-2 hours.
6. If using aluminum foil, tear the foil at 6 inches then tear it in half. With one foil, take about 1 cup of filling and put it closer to one side of the foil. Fold one end to the other on each side and finish it with a firm press between your palms before setting it in the steamer. Continue this for the remaining mixture. Remember to lightly stack these individual patties on top of each other.
7. Steam for 45 minute to 1 hour. Take one and taste it; it should taste soft and fluffy.
sidenote: You can place these in a rice steamer right on top of your cooked rice for up to a few days to keep the patties from getting stale.