Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, black-eyed-peas glutinous rice (lepet). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, Northeastern India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. Black Glutinous Rice with Coconut Milk, Black Rice Dessert, Bubur Ketan Hitam, Bee Koh Moy, 黑糯米. Black glutinous rice, also known as black sticky rice, is the unpolished, whole grain of traditional sticky white rice, commonly served in Asian restaurants, especially Thai.
Black-eyed-peas glutinous rice (Lepet) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Black-eyed-peas glutinous rice (Lepet) is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook black-eyed-peas glutinous rice (lepet) using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Black-eyed-peas glutinous rice (Lepet):
- Make ready 250 g glutinous rice (soaked overnight)
- Make ready 1 handful black eyed peas (soaked overnight)
- Prepare 1/2 pcs coconut (shredded)
- Prepare 1 tsp salt
- Make ready 20 sheets young coconut leaves
I love beans + rice and and I love roasted peanuts or other nuts in pulao(spiced rice). This version uses black eyed peas and brown rice and is a mix of a few pulao styles across Indian cuisine. Black-eyed peas are a legume with a pea-like flavor. The famed dish of the South Hoppin' John is made with black-eyed peas and rice.
Instructions to make Black-eyed-peas glutinous rice (Lepet):
- Soak glutinous rice and black eyed peas in a water for minimum 1 hour
- Mix glutinous rice and black eyed peas with shredded coconut, add some salt, steam for about 30 minutes.
- Make the wrap from young coconut palm leaves (janur).
- Put the mixture into the cone until it's full.
- Tie both edge with plastic rope.
- Steam for about 30 minutes
Black-eyed peas are available fresh, canned, frozen, or dried. Zongzi made with glutinous rice is sticky in nature, so it will be sticky when eaten using hands. Some Chinese believe that the deceased person isn't aware that he has Hokkien bak chang is much darker in color because dark soy sauce is used and I know some has black-eyed peas added to the filling. Black-eyed peas are high in protein and fiber, but if you buy them canned, be sure to drain and rinse them to lower the salt content. Traditional Southern cooking takes a lot of potshots for unhealthy ingredients, but the black-eyed pea isn't one of them.
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