Photograph of the finished Squid Stuffed with Purple Sticky Rice

Vietnam · Mực nhồi xôi tím rau củ

Squid Stuffed with Purple Sticky Rice

1 hr 40 min Hands-on time + 4 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid tubes Squid tubes 1.2 kg
  • Photograph of Sticky rice Sticky rice 400 g
  • Photograph of Magenta plant leaves Magenta plant leaves 80 g
  • Photograph of Carrot Carrot 1.2
  • Photograph of Peas Peas 160 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 60 g
  • Photograph of Fish sauce Fish sauce 60 ml
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Shallots Shallots 1.2

Method

  1. 1 Boil the leaves of the *Cynara scolymus* plant to extract the purple liquid, then soak the glutinous rice in that liquid for 4 hours to allow the grains to develop their color from the inside out.
  2. 2 Steam the sticky rice for 25 minutes, then mix it with diced carrots, peas, and sautéed shiitake mushrooms.
  3. 3 Clean the squid, keeping the body intact and removing the tentacles, setting them aside.
  4. 4 Stuff the squid body with sticky rice until it's only about seven-tenths full because the squid shrinks when steamed and the sticky rice expands.
  5. 5 Insert toothpicks into the squid's mouth and steam for 20 minutes. Let it cool for 5 minutes before slicing into rings to prevent the sticky rice from falling out.

With an appliance

  • Microwave 1 hr 20 min

    Replace step 5: place the stuffed squid in the partially covered container and microwave at 600 W for 10 minutes, rest for 5 minutes before slicing; steps 1–4 remain the same.

Start cooking