Khao Jee is a traditional Thai snack beloved during the new rice harvest season, particularly at the Tann Khao Mai festival. This simple yet flavorful treat consists of sticky rice formed into patties, dipped in a savory egg mixture, and grilled or baked until golden and crisp. Often enjoyed as a street food, Khao Jee’s smoky aroma and crispy texture make it a nostalgic favorite across Thailand. It’s a perfect blend of tradition, taste, and seasonal celebration.
Ingredients
Ingredients:
• 2 cups freshly steamed sticky rice
• 4 betel leaves (optional, for extra crunch and flavor)
• 1 large egg
• 1 teaspoon soy sauce
• ½ teaspoon salt
Instructions
Instructions:
1. Prepare the Sticky Rice:
Steam the sticky rice until fully cooked. Let it cool slightly so it’s easier to handle. Shape the rice into flat patties or onigiri-style shapes. If using betel leaves, press a leaf onto one side of each patty.
2. First Bake:
Preheat the oven to 350°F (175°C). Place the rice patties on a baking sheet lined with parchment paper. Bake for 10 minutes until firm.
3. Egg Coating:
While the rice bakes, whisk the egg with soy sauce and salt in a small bowl. Remove the patties from the oven, dip them in the egg mixture, ensuring an even coating, and place them back on the baking sheet.
4. Second Bake:
Bake for an additional 12 minutes, or until the patties turn golden and slightly crispy.
5. Serve and Enjoy:
Serve the Khao Jee hot as a snack or side dish.
Tip: For extra smokiness, try grilling the patties instead of baking them in the final step.
