Kao Khua is more of an ingredient. However, it is a very important one in Lao culture (and other South Eastern cultures), so I figured it deserved its own post. Without it, Laap isn’t really Laap. And Laap, is a staple dish of Laos.
Learning how to process this (incredibly easy) recipe is vital in taking the first steps into Lao cuisine!
Kao Khua (Toasted Rice Powder)
INGREDIENTS:
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1 cup dried sticky rice (though, any rice will do, my Mom swears by brown rice because it’s “tastier”)
METHOD:
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Bring a large skillet to medium heat. When ready, add the plain, raw (not rinsed) rice to the pan, and dry roast, stirring continuously for about 10 minutes. (At this stage the rice should begin to turn to a soft yellow color, and start to smell like popcorn.)
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Continue to stir and roast for another 15 minutes (so the heat distributes evenly) until it is deep golden color (it’s okay if some pieces burn). When ready, remove from the heat and allow to cool.
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Afterwards, grind the sticky rice into powder by hand, using a mortar and pestle (traditional method), or you can grind it in a food processor or blender until it turns into a course powder.
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For freshness, use the powder as soon as possible, or you can store in an air-tight container for up to two weeks. Enjoy!
For delicious laap recipes to create, visit the Kitchen Journal.
