Thai Sticky Rice Cake with Egg Coating (Khao Ji Tahai Khai)

Steps

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1. 1
   Prepare the sticky rice: rinse 1 kg of fresh sticky rice twice, then soak for about 4 hours. If using older rice or mid-season rice, soak overnight or at least 8 hours.
   ▶ ≈0:34
2. 2
   Wash the soaked rice once more, then place it in a steamer basket. Add about 2 inches of water to the steamer.
   ▶ ≈1:23
3. 3
   Place the rice in a steamer basket (using a bamboo steamer or cloth liner to prevent sticking). Cover with a damp cloth. Steam on high heat for about 20 minutes.
   ▶ ≈1:49
4. 4
   After 20 minutes, open the lid and flip the rice by lifting and shaking the basket so the bottom rice comes to the top, ensuring even cooking.
   ▶ ≈2:57
5. 5
   Use a wet spatula to stir and break up the rice grains, allowing them to become soft and fluffy.
   ▶ ≈3:21
6. 6
   Pour 500 ml of water evenly over the rice, allowing it to soak through completely.
   ▶ ≈3:44
7. 7
   Stir again with a wet spatula to distribute the water evenly throughout the rice. Cover and steam for another 10 minutes to allow the water to absorb and some to evaporate.
   ▶ ≈4:06
8. 8
   Once steaming is complete, transfer the rice to a bowl or container. It should be very soft and remain so even after cooling. Let it cool slightly before molding.
   ▶ ≈4:39
9. 9
   Use a chili paste jar lid (about 2.5 inches wide) or a mold to shape the rice into cakes. Either use your gloved hands or press with the mold to create 32 pieces. Cover with plastic to keep the rice from drying out.
   ▶ ≈5:04
10. 10
    Prepare the egg coating: separate 10 eggs and keep only the yolks. Use the freshest eggs available. Season with 1 teaspoon of salt and 1/2 tablespoon of chicken flavoring powder.
    ▶ ≈5:56
11. 11
    Beat the egg yolks with a fork or whisk until the salt and seasoning are fully dissolved and the mixture is smooth. Add 2 tablespoons of cornstarch to thicken the egg mixture for better adhesion. Continue beating until smooth and slightly fluffy.
    ▶ ≈6:07
12. 12
    Use low heat for cooking, covering the flame with ashes to control the heat intensity. Grease the griddle thoroughly using an oil-soaked cloth to prevent the egg from sticking.
    ▶ ≈7:41
13. 13
    First heat one side of the rice cake on the griddle, then dip it into the egg coating. Immediately place it back on the griddle and turn frequently to prevent burning.
    ▶ ≈8:23
14. 14
    Keep turning the rice cakes quickly to ensure even cooking and prevent burning. If the heat is too high, scrape away some ash to lower the temperature. If the heat is too low, clear the ash to increase it. Cook until the egg coating is set and golden.
    ▶ ≈10:03
15. 15
    Once cooked, serve the rice cakes warm or let them cool slightly. The egg coating adheres firmly, the rice inside remains soft and tender, and the cakes stay soft even after cooling.
    ▶ ≈10:39