Local name
Khao-maak |
Ingredients
Glutinous rice:
Oryza glutinosa (Khao-nieo).
Look-paeng (mould and yeast ball). |
Fish normally used:
|
| Fermentation: |
3 days. |
| Storage life: |
4-6 days at room temperature, 1 month at 5?C. |
| Production: |
In home industry. |
| Properties: |
Semi solid, juicy, white colour with sweet taste and slightly alcoholic. |
Microorganisms
Rhizopus sp., Endomycopsis sp., Mucor sp., Hansenula sp., Chlamydomucor sp., Saccharomyces sp., Aspergillus sp.
|
| 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. |
| 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. |
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