RECIPES OF LAOS

Ingredients

1 cup

3 large

2 cups

1 fresh

1

1 1/2 tbsp

1-2 tbsp

1/3 cup

Glutinous rice (soaked overnight and then drained)
Carrots (cooked)
Tofu (excess water squeezed out)
Green serrano (or jalapeño chile) (seeds and stem removed)
Egg (beaten)
Flour
Olive oil
Breadcrumbs

Sprinkling of fresh nutmeg

1. Pre-heat the oven to 375 degrees F

2. Steam the rice for 20 minutes and then divide it into 2 portions

3. Line an 8-inch square pan with aluminum foil, having the foil extend over the edge of the pan and add the rice, packing it down tightly to make a thin layer

4. Allow the rice to sit for a few minutes

5. Remove the rice from the pan, using the foil to lift it out

6. Cut the mixture in half and set aside.

7. Puree the carrots, tofu, and chile and pour the mixture into a bowl

8. Stir in the nutmeg, egg, and flour and blend

9. Lightly oil the 8-inch square pan and sprinkle in 1/2 of the breadcrumbs

10. Carefully pour in the carrot puree and spread it out evenly

11. Sprinkle the remaining breadcrumbs on the top and drizzle 1 tablespoon of the oil over the top

12. Bake the puree for 15 minutes, or until it is firm

13. After the puree has cooled, remove it from the pan, cut it in half, and place the 2 slices between the rice, pushing down a little

14. Serve warm or at room temperature