Khao-maak

Name (Thai)

ข้าวหมาก

Name (English)

Fermented glutinous rice paste

Local name

Khao-maak

Product

Rice

Ingredients

Glutinous rice: Oryza glutinosa (Khao-nieo). Look-paeng (mould and yeast ball).

Fermentation

3 days.

Storage life

4-6 days at room temperature, 1 month at 5°C.

Microorganisms

該当なし

Not available

Properties

Semi solid, juicy, white colour with sweet taste and slightly alcoholic.

Method

Soak the glutinous rice in water overnight then steam. Wash off the sticky material and let the water drain off. Grind Look-paeng and mix into the rice. Wrap small portions in banana leaves. Leave at room temperature (about 25-35?C) to ferment for 2-3 days, or until juicy.

Production

In home industry.

Consumption

1. Eat as a dessert 2. Prolong fermentation to 10 days to make rice wine. 3. Prolong fermentation to 17 days to make vinegar.