ABOUT

RICE RICE BABY

Sticky rice has a place in nearly every Asian cuisine. When you think of sticky rice dessert, the first thing that probably comes to mind is Thai mango sticky rice or khanom khao niew. This barely scratches the surface. Vietnam, China, Laos, Japan, the Philippines, among many other countries, have some variation of a sticky rice dessert. In Thai cuisine, sticky rice desserts come in an assortment of colors, accompanied by a coconut sauce, served with unique toppings such as custard or egg yolk threads. Similarly, Vietnamese sticky rice desserts, called xôi, also comes in a variety of colors and flavors, but it’s more simply topped with a mixture of shredded coconut, peanuts, and sugar. Rice Rice Baby is motivated to recreate a popular sticky rice dessert and introduce the community to flavors beyond what they're familiar with.

FEATURED

In Berkeleyside

"The dessert found a way to introduce several textures and flavors into one little bowl — the slightly warm rice eaten with soft, chilled mango was just right with the frequent salty crunches of mung beans and sesame seeds."

Melati Citrawireja of Berkeleyside

QUESTIONS?

CONTACT

ricericebabysj@gmail.com

Tel: 408-889-9957

 

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