Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup water
- 1/4 cup coconut cream
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 pound ground pork
- 2 stalks lemongrass, finely chopped
- 1/4 cup shallots, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
Special equipment needed:
- Steamer basket or bamboo steamer
Step-by-step instructions:
1. In a mixing bowl, combine the glutinous rice flour, water, coconut cream, salt, and vegetable oil. Mix well until a smooth dough forms.
2. In a separate bowl, mix together the ground pork, lemongrass, shallots, garlic, fish sauce, soy sauce, and black pepper. Stir in the cilantro and scallions.
3. Divide the dough into 12 equal portions. Roll each portion into a ball and flatten it into a disc.
4. Spoon about 2 tablespoons of the pork filling onto the center of each disc.
5. Gather the edges of the dough around the filling and pinch them together to seal.
6. Place the filled dough balls in a steamer basket or bamboo steamer. Steam for 20-25 minutes or until the dough is cooked through.
7. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 25 minutes
Temperature:
- Steaming temperature: 212°F (100°C)
Serving size:
- 12 pieces
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 14g
- Protein: 9g
Substitutions for ingredients:
- Pork can be substituted with ground chicken or beef.
- Shallots can be substituted with onions.
- Coconut cream can be substituted with coconut milk.
Variations:
- Add chopped mushrooms or water chestnuts to the filling for added texture.
- Use different herbs such as basil or mint for a different flavor profile.
Tips and tricks:
- Make sure the filling is well seasoned before wrapping it in the dough.
- Use a damp cloth to cover the dough balls while working to prevent them from drying out.
- Make sure the dough is rolled thin enough to wrap around the filling.
Storage instructions:
- Store leftover Sakhu Sai Mu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the Sakhu Sai Mu for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the Sakhu Sai Mu on a platter with a dipping sauce in the center.
Garnishes:
- Garnish with chopped cilantro or scallions.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli or green beans
- Cucumber salad
Troubleshooting advice:
- If the dough is too sticky, add a little more glutinous rice flour.
- If the dough is too dry, add a little more water.
Food safety advice:
- Make sure the pork filling is cooked to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
- Sakhu Sai Mu is a traditional Thai dish that is often served as a snack or appetizer.
Flavor profiles:
- The dough is slightly sweet and chewy, while the pork filling is savory with a hint of lemongrass.
Serving suggestions:
- Serve the Sakhu Sai Mu as a party appetizer or as part of a Thai-inspired meal.
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Region: Thai