Sticky rice patties seasoned with egg and salt, pressed onto bamboo skewers and grilled over charcoal until golden and slightly crispy on the outside while remaining chewy inside. A beloved street snack found at every Laotian market.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mash the sticky rice slightly so it holds together while retaining some texture.
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2
Season with salt and mix in half of the beaten egg.
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3
Press the rice into flat oval patties around the bamboo skewers, about one centimeter thick.
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4
Brush the outside with remaining beaten egg for a golden finish.
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5
Grill over medium charcoal heat for five minutes per side until golden brown and slightly crispy.
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6
Serve hot as a snack or alongside grilled meats and jeow dipping sauces.
Did You Know?
The egg wash that coats the rice before grilling was a later innovation that added protein and helped the patties hold together on the skewer.
Chef's Notes
Equipment Tips
- bamboo skewers
- charcoal grill
The Story Behind Khao Jee
Khao Jee is the simplest expression of Laos's love affair with sticky rice. Street vendors have been pressing and grilling sticky rice on bamboo skewers for centuries, creating a portable and satisfying snack that fuels workers through the morning. The technique of brushing with beaten egg before grilling adds a golden sheen and slight richness that elevates this humble snack.
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