Bring an old pan or wok to a medium heat. Dry roast the sticky rice for 8-10 minutes until browned or if you want it smokier, allow it to reach a light grey colour.
Allow to cool before transferring to a mortar and pound to a fine powder. This can also be done in a spice or coffee grinder.
To make your sticky rice powder more aromatic, you can also dry roast it with lemongrass, chilli and kaffir lime leaves.
Toasted sticky rice powder is predominately used to make laap. Laotians also like to dip unripe fruit such as pomelo, green mango, tamarind and guava into the powder.
Allow to cool before transferring to a mortar and pound to a fine powder. This can also be done in a spice or coffee grinder.
To make your sticky rice powder more aromatic, you can also dry roast it with lemongrass, chilli and kaffir lime leaves.
Toasted sticky rice powder is predominately used to make laap. Laotians also like to dip unripe fruit such as pomelo, green mango, tamarind and guava into the powder.