Vietnamese steamed momordica glutinous rice Recipe (Xoi Gac)
- Wednesday, March 10, 2010, 3:41
- Vietnamese Recipes
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Gac is commonly known as trái gấc or quả gấc (trái/quả meaning “fruit”) in Vietnamese. It is known variously as Baby Jackfruit, Spiny Bitter Gourd, Sweet Gourd, Momordica Cochinchinensis or Cochinchin Gourd in English .The yellow flesh is creamy like an avocado but a bit bitter. In Vietnam gac has been traditionally used as both food and medicine .
Cochinchin Gourd
“Gac has been shown to be especially high in lycopene content. Relative to mass, it contains up to 70 times the amount of lycopene found in tomatoes. It has also been found to contain up to 10 times the amount of beta-carotene of carrots or sweet potatoes. Additionally, the carotenoids present in gac are bound to long-chain fatty acids, resulting in what is claimed to be a more bioavailable form. There has also been recent research that suggests that gac contains a protein that may inhibit the proliferation of cancer cells.” http://en.wikipedia.org/wiki/Gac
steamed momordica glutinous rice (Xoi Gac)
Ingredients
1 kg glutinous rice, wash, soak in water for 4 hours, drain.
100 g castor sugar
500 g Gac meat, mash with a fork or process in a mixer with rice wine and 1 teaspoon salt
1 cup coconut milk or cooking oil
2 tablespoons rice wine
5 pandan leaves, tie in a knob
3 teaspoons salt
Method
Combine the glutinous rice and the Gac meat + the remaining salt + 1/2 cup coconut milk. Place the rice mixture in the steamer. Cook for 20 minutes or until cooked
Add the remaining coconut milk and all the sugar.Turn the rice with a pair of chopstick to fold the sugar in the rice evenly. Cover and cook for another 5-10 minutes.Done. Serve hot or cold.
Xoi Gac is usually served in Tet celebration( Vietnam lunar new year), baby’s full month celebration ( according to vietnamese customs when a baby turns one month old, a ceremony is held to celebrate her/his first month.) and in wedding party. Xoi gac is also eaten as a light breakfast .
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mo’n an nay vu`a ngon vua bo duong day la mon khoai khau cua min, vua de an lai khong dat tien rat phu hop cho moi nguoi moi lua tuoi no co vi ngot cua duong vi beo cua nuoc dua mau do cua qua gac va mot mui thom dat trung cua xoi gac khi an con nong nhung tuyet nhat la khi an ma xoi khong bi cu’ng hat nep no mem chu neu ma nau khong chin toi hay it nuoc thi khong duoc tuyet hao lam noi chung khi nao doi hay buon buon hoac troi lanh lanh ma co mot it xoi gac nong hoi thi con gi bang
When do you add the pandan leaves? And can this can be cooked the ‘traditional’ method when a steamer is not available? thanks
Pandan leaves added in to the steamer with the rice when cooking. You can cook with the traditional method but steamer will give the best result.