Khaw Pote with Black Sesame
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This recipe is an alteration of a traditional Myanmar snack (specifically from the Shan Region) featuring a fried sticky rice appetizer paired with Rooted Fare’s Black Sesame as a dip!
Khaw Pote with Black Sesame
Rated 5.0 stars by 1 users
Servings
4
Prep Time
24 hours
Cook Time
15 minutes
This recipe is an alteration of a traditional Myanmar snack (specifically from the Shan Region) featuring a fried sticky rice appetizer paired with Rooted Fare’s Black Sesame as a dip!
Author:Kyi Phyu Khaing
Ingredients
- 1.5 cup glutinous black rice (uncooked)
- 1/2 cup glutinous white rice (uncooked)
- 1/2 cup sesame seeds
- 2 cups water
- Salt
- ⅓ cup sesame oil
- Water for soaking rice
-
Rooted Fare Black Sesame Butter
Topping
Directions
Combine uncooked glutinous black & white rice in a bowl.
Rinse the rice and let it soak in water overnight.
Drain water and add in the rice into a rice cooker, along with 2 cups of water.
Turn the rice cooker on.
Once cooked, let the rice cool down.
In a food processor, blend sesame seeds, salt & ⅓ cup sesame oil.
Add in the cooked rice (small batches at a time) into the food processor and blend until texture is consistent.
Transfer into a microwave-safe bowl and microwave for 1 min.
With a spatula, give the blended sticky rice a nice stir and microwave for 3-7 mins (a couple mins at a time until it becomes a thick/doughy consistency).
Transfer into a 8.5”x4.5” lined pan and let it cool/sit in the fridge.
After a couple hours, take it out the fridge and slice dough into even pieces.
Pan fry until crispy in sesame oil.
- Pair it with Rooted Fare’s Black Sesame Butter and enjoy!
Recipe Note
Originally, khaw pote uses perilla seeds instead of sesame and is pounded flat and steamed (rather than blended & microwaved)! It is also usually eaten dipped in sugar, jaggery, or pounded sesame (or even fermented tofu for savory). While the dish is from Myanmar, it is actually from the Shan region which is on the East side of the country!