Simple Way to Prepare Black-eyed-peas glutinous rice (Lepet) in 12 Minutes for Mom

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, black-eyed-peas glutinous rice (lepet). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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. Despite its name, the color of the rice is closer to a deep, dark purple. Like its white counterpart, glutinous black rice has sticky.

Black-eyed-peas glutinous rice (Lepet) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Black-eyed-peas glutinous rice (Lepet) is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook black-eyed-peas glutinous rice (lepet) using 5 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Black-eyed-peas glutinous rice (Lepet):

1. Prepare 250 g glutinous rice (soaked overnight)
2. Take 1 handful black eyed peas (soaked overnight)
3. Take 1/2 pcs coconut (shredded)
4. Take 1 tsp salt
5. Get 20 sheets young coconut leaves

MAMACITA — Black Eyed Peas, Ozuna, J. 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. It is widely consumed across Asia. Lepet (Javanese), Leupeut (Sundanese), or Lepat (Malay/Indonesian) is a type of sticky rice dumpling mixed with peanuts cooked with coconut milk and packed inside a janur (young coconut leaf) or palm leaf.

Instructions to make Black-eyed-peas glutinous rice (Lepet):

1. Soak glutinous rice and black eyed peas in a water for minimum 1 hour
2. Mix glutinous rice and black eyed peas with shredded coconut, add some salt, steam for about 30 minutes.
3. Make the wrap from young coconut palm leaves (janur).
4. Put the mixture into the cone until it's full.
5. Tie both edge with plastic rope.
6. Steam for about 30 minutes

Add black-eyed peas and broth, season with salt and black pepper, and bring to a boil. Remove pan from heat, add peas and butter, and fluff rice with a fork. Both black and white glutinous rice can be cooked as grains or ground into flour and cooked as a paste or gel. Si htamin - glutinous rice cooked in oil with turmeric and served with boiled peas and crushed salted sesame. Mont lone yei baw - glutinous rice balls with jaggery inside and covered with.

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