Gac sticky rice with coconut fiber ( Xôi gấc trộn dừa sợi)

 Ingredients:

·        1 Gac fruit ( 500g)

·        2 kg sticky rice

·        200 g sugar ( optional)

·        ½ spoon of salt

·        60 g coconut fiber

·        100 ml coconut milk (optional)

·        2 spoon of cooking wine

·        ½ cup of cooking oil

Instructions:

1.      Sticky rice: wash clean, pour the amount of water that covers all the rice surface, mash in 7 hours. Next, wash again and make it out of water.

2.      Gac: chooose the ripe one, soft bark. Divide it into 2 parts: take the seed part with is red apart, the yellow one apart. Use your hand to crush the latter. Then put the rest in and crush them all.

3.      Marinate Gac with cooking wine with some red powder and some salt through the night. That makes the Gac redder. Mix well the Gac , sticky rice and ½ spoon of salt.

4.      Put the cooker with rice to steam. After half an hour, open the pot, wipe dry the water on it. Use chopsticks to hoeing the rice.

5.      Baste coconut milk or cooking oil on the surface. Pot back another 30 minutes, baste again and hoeing coconut milk/ cooking oil and coconut fiber, then mix them well. Until the rice is soft and sticky, it’s cooked. If it’s still a little dry, pour some more water in and pot back few minutes.

6.      When it’s already cooked, take the cooker out of the stove, wait for the steam to fly out. Then put some sugar in and mix well if you like. Remember not to mix sugar in when it’s too hot, otherwise, the rice can become too crushed.

7.      A good Gac sticky rice is a sticky, fragrant, the rice somehow remains its shape.

It’s used for festivals, wedding or Tet holiday.

Remain its delicion when you enjoy with rolls or sugar.

**PREP: 7hours

**COOK: 70mins

**Skill Level: Advance

** YEILD: 15-20 servings

Lành Phạm,