Purple Sticky Rice: How to make different shades of purple
I wanted to share with you a fun experiment I just recently did using purple cabbage, purple corn husk, and purple sweet potato powder to make purple sticky rice. The most common way to make purple sticky rice is by using a little bit of black rice to color the white sticky rice to give it that nice purple hue to it. But I'd thought to share with you other ingredients you can utilize to actually make different shades of purple. So I hope you enjoy and hopefully give it a try.
Equipment
- Sticky rice steamer (base pot and basket)
Ingredients
With black rice
- 4 "rice cup" short grain sticky rice (Apple or Koda Farms sho-chiku-bai sweet rice)
- 2 "rice cup" black rice (you can use more or less depending how dark or light you want the rice to be)
- 10 "rice cup" water
With purple corn husk
- 4 "rice cup" short grain sticky rice (Apple or Koda Farms sho-chiku-bai sweet rice)
- 2 oz purple corn husk (60g)
- 8 "rice cup" water
With purple cabbage
- 4 "rice cup" long grain sticky rice (Rabbit brand)
- 8 "rice cup" warm water
- 1 1/2 lbs purple cabbage (676g)[rough chopped]
With purple sweet potato powder
- 4 "rice cup" long grain sticky rice (Rabbit brand)
- 8 "rice cup" warm water
- 1 1/2 Tbsp purple sweet potato powder (Suncore foods brand)
Instructions
With black rice
- In a bowl, add in the short grain rice and rinse about 2-3 times. Drain water and set aside. In a separate bowl, add in the black rice and rinse about 2-3 times and drain well. Place the black rice into a pot along with 10 rice cups of water. Bring it to a boil and allow it to simmer for 5 minutes. Turn off the heat and then pour it over the short grain sticky rice. Stir well and allow it to soak for at least 4 hrs.
- After 4 hrs, drain the rice onto a bamboo rice basket that's been placed over a bowl (to help reserve the soaking liquid which we will use for later). Place the bamboo rice basket over the pot of boiling water. Cover with a lid and steam for 15 minutes. After 15 minutes, use the bamboo basket to help you flip the rice so the bottom rice can flip up to the top for even cooking. Pour 1/2 of the soaking liquid over the the rice (just enough to get the rice wet) and stir. Cover and steam again for 10-15 more minutes or until it's done to your likeness. Don't steam too long or else your rice becomes too soft. Transfer the rice onto a rice bag lined platter to cool. Spread the sticky rice and stir to release the hot steam. This process should take at least 5 minutes or so. We do this so the rice can maintain it's nice chewy texture and to prevent the excess steam from making the rice smell when it sits. Then, individual portion out the sticky rice into plastic bags (for easier grab and go eat) or place it all into a bamboo rice basket holder. Eat while warm or place in the fridge and reheat again if desire.
With purple corn husk
- In a bowl, add in the short grain rice and rinse about 2-3 times. Drain water and set aside with a sieve over. In a pot, add in 8 "rice cups" of water along with the purple corn husk. Bring it to a boil and allow it to simmer for 5 minutes. Turn off the heat and then pour it over the short grain sticky rice. Stir well and allow it to soak for at least 4-6 hrs.
- After 4-6 hrs, drain the rice onto a bamboo rice basket that's been placed over a bowl (to help reserve the soaking liquid which we will use for later). Place the bamboo rice basket over the pot of boiling water. Cover with a lid and steam for 15 minutes. After 15 minutes, use the bamboo basket to help you flip the rice so the bottom rice can flip up to the top for even cooking. Pour 1/2 of the soaking liquid over the the rice (just enough to get the rice wet) and stir. Cover and steam again for 10-15 more minutes or until it's done to your likeness. Don't steam too long or else your rice becomes too soft. Transfer the rice onto a rice bag lined platter to cool. Spread the sticky rice and stir to release the hot steam. This process should take at least 5 minutes or so. We do this so the rice can maintain it's nice chewy texture and to prevent the excess steam from making the rice smell when it sits. Then, individual portion out the sticky rice into plastic bags (for easier grab and go eat) or place it all into a bamboo rice basket holder. Eat while warm or place in the fridge and reheat again if desire.
With purple cabbage
- In a bowl, add in the short grain rice and rinse about 2-3 times. Drain water and set aside with a sieve over. In a blender, add in the chopped purple cabbage and 8 "rice cups" water. Blend for a few secs. Drain the blended cabbage over a mesh cloth that's been placed over a bowl. Squeeze out any access cabbage liquid and then pour the purple cabbage liquid into the rinsed sticky rice. Stir well and allow it to soak for at least 6 hrs. We're only using the liquid, so save the cabbage to be used for fritters/stir fry or whatever you like to do with it.
- After 6 hrs, drain the rice onto a bamboo rice basket that's been placed over a bowl (to help reserve the soaking liquid which we will use for later). Place the bamboo rice basket over the pot of boiling water. Cover with a lid and steam for 15 minutes. After 15 minutes, use the bamboo basket to help you flip the rice so the bottom rice can flip up to the top for even cooking. Pour 1/2 of the soaking liquid over the the rice (just enough to get the rice wet) and stir. Cover and steam again for 10-15 more minutes or until it's done to your likeness. Don't steam too long or else your rice becomes too soft. Transfer the rice onto a rice bag lined platter to cool. Spread the sticky rice and stir to release the hot steam. This process should take at least 5 minutes or so. We do this so the rice can maintain it's nice chewy texture and to prevent the excess steam from making the rice smell when it sits. Then, individual portion out the sticky rice into plastic bags (for easier grab and go eat) or place it all into a bamboo rice basket holder. Eat while warm or place in the fridge and reheat again if desire.
With purple sweet potato powder
- In a bowl, add in the short grain rice and rinse about 2-3 times. Drain water and set aside with a sieve over. In a bowl, add in the warm water and purple sweet potato powder. Whisk until you no longer see any lumps. Transfer the liquid to the rinsed rice. Stir well and allow it to soak for at least 6 hrs.
- After 6 hrs, drain the rice onto a bamboo rice basket that's been placed over a bowl (to help reserve the soaking liquid which we will use for later). Place the bamboo rice basket over the pot of boiling water. Cover with a lid and steam for 15 minutes. After 15 minutes, use the bamboo basket to help you flip the rice so the bottom rice can flip up to the top for even cooking. Pour 1/2 of the soaking liquid over the the rice (just enough to get the rice wet) and stir. Cover and steam again for 10-15 more minutes or until it's done to your likeness. Don't steam too long or else your rice becomes too soft. Transfer the rice onto a rice bag lined platter to cool. Spread the sticky rice and stir to release the hot steam. This process should take at least 5 minutes or so. We do this so the rice can maintain it's nice chewy texture and to prevent the excess steam from making the rice smell when it sits. Then, individual portion out the sticky rice into plastic bags (for easier grab and go eat) or place it all into a bamboo rice basket holder. Eat while warm or place in the fridge and reheat again if desire.
- Enjoy sticky rice with your favorite bbq meat, chili pepper dip, papaya salad, or make a dessert with it. Enjoy!
Notes
Corn husk will not change or alter the flavor of the sticky rice. It doesn't give the rice any flavor. Only color. The purple sweet potato powder also doesn't give the rice any flavor. it's also used for the color. The purple cabbage does give the rice a cabbage smell but after the rice is steamed, that smell does seem to disappear (or at least it didn't bother me). So if you're a little sensitive to the funk of cabbage, you might not want to use it. One "rice cup" is equal to about ¾ US cup.
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