Ingredients
Equipment
Method
Soak the Rice
- Rinse the glutinous rice thoroughly under cold water until the water runs clear.
- Soak the rice in fresh water for 6–8 hours or overnight.
Steam the Rice
- Drain the soaked rice and transfer to a bamboo steamer lined with muslin or cheesecloth.
- Steam over boiling water for 25–30 minutes, or until the grains are translucent and cooked through.
Cool the Rice
- Spread the steamed rice on a clean tray to cool to room temperature.
- Avoid contamination; make sure hands, utensils, and surfaces are clean.
Add the Look Pang Starter
- Crush the look pang into fine powder.
- Sprinkle evenly over the cooled rice, gently mixing to coat the grains.
- If the rice feels too dry, sprinkle a little filtered water to help distribute the culture.
Wrap and Store
- Divide the rice into individual portions. Wrap each in banana leaves (or parchment paper).
- Place the wrapped rice into a glass or ceramic container with a loose-fitting lid.
Fermentation
- Leave the rice to ferment at room temperature (24–28°C) for 2–3 days.
- Check daily - by day 2 it should taste sweet, slightly tangy, and may release a light fermented liquid (nam toy).
Serve
- Once fermented to your liking, chill in the fridge before serving.
- Enjoy on its own, or serve with mango slices, toasted sesame, or coconut.
Nutrition
Notes
Traditionally, Khao Mak is wrapped in banana leaves for natural aroma and breathability, but you can also ferment it in a clean glass jar or ceramic container. If using a jar, cover loosely with a lid or cloth to allow gases to escape, and check daily for sweetness and aroma. Move to the fridge once it reaches your preferred flavor.
