Photograph of the finished Five-Colour Rice Balls

Vietnam · Cơm nắm ngũ sắc

Five-Colour Rice Balls

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 1.1 lb
  • Photograph of Magenta plant leaves Magenta plant leaves 2.8 oz
  • Photograph of Pandan leaves Pandan leaves 12 leaves
  • Photograph of Gac fruit Gac fruit 4.2 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 2.8 oz
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp
  • Photograph of Nori seaweed Nori seaweed 0.7 oz

Method

  1. 1 Divide the rice into five portions and cook each portion separately with water infused with purple basil leaves, pandan leaves, gac fruit, turmeric, and plain water.
  2. 2 Natural colors must be cooked with the rice from the beginning; mixing the color into the cooked rice will result in uneven streaks.
  3. 3 Let each portion of rice cool slightly, then mix it with sesame salt and sesame oil.
  4. 4 Take each colored round ball and wrap it with a damp cloth, then press firmly.
  5. 5 Combine five pieces into a cluster and wrap a strip of seaweed around the base of the cluster.
Start cooking