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Purple sticky rice is made by the skillful hands of Thai and Day women using their own secret recipes. From fragrant, sticky, large-grained glutinous rice, free from broken grains, with a sweet aroma, the rice is washed clean and soaked in water for 6-8 hours. The distinctive and attractive purple color of the sticky rice is dyed using a plant called Khau Cam (this plant is only found in mountainous areas). The entire Khau Cam plant, including its branches and leaves, is washed clean and boiled. Boil the leaves for about five minutes until the water turns purple and thickens. Let the water cool slightly, then soak the glutinous rice in it for another 2-3 hours. To achieve the best flavor, the purple sticky rice must be steamed in a wooden steamer carved from a fig tree trunk over a wood fire. Steam until the rice is fully cooked, the layers of rice are a vibrant, glossy purple, the rice is soft but not sticky, and has a fragrant aroma – indicating the cooking process is complete.
Besides its delicious, rich flavor that isn't cloying, purple sticky rice is also appealing because of its color and the properties of the forest leaves used. According to the experience of the ethnic people in Lai Chau, the Khau Cam plant used to make sticky rice also has the effect of treating intestinal diseases and is very good for health.
If you have the chance to visit markets like Dao San, Sin Ho, or San Thang market, you will be impressed by the sight of ethnic girls carrying baskets of sticky rice to sell, surrounded by the fragrant aroma of mountain-grown sticky rice and especially the distinctive and attractive purple color. Relaxing by the fire, enjoying purple sticky rice with grilled fish (Pa Pinh Top) or cinnamon-flavored pork sausage, diners will feel the lingering taste of the mountains and forests.
