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TL;DR: Nuk Nga. Use sesame seeds (round sesame seeds brown and gray) pounded with salt and freshly cooked parboiled rice. Lanna people like to make sesame.

Nuk Nga

Nuk Nga Use sesame seeds (round sesame seeds brown and gray) pounded with salt and freshly cooked parboiled rice. Lanna people like to make sesame rice. In winter only in the morning which was a new rice harvesting season.

Thai desserts are unique in Thai national culture, namely, they are delicate and delicate in selecting raw materials by meticulous methods of making, delicious and sweet taste. and beautiful colors Appetizing appearance as well as elaborate methods.

Sesame seeds can be used for health and eaten. due to its high nutritional value Sesame There are green leaf varieties and purple leaf varieties. Green leaves are the most common species in Thailand. From the survey of sesame seed cultivation in the upper northern region, it was found that It is widely planted on upland areas along the hillsides of the foothills. A total of 130 species of sesame seeds are divided into 3 cultivars, namely, sesame which is short-lived, middle-aged sesame, between the sesame and sesame, older sesame. (will be harvested at the end of December).

There are many benefits of sesame seeds, such as

1. Contains Omega 3 to help treat heat in.

2. Helps relieve air allergy symptoms.

3. cause relaxation and reduce anxiety that causes depression.

4. Relieve asthma symptoms.

5. Contains sesamol that helps prevent cancer and slow down aging.

6. Help prevent the growth of certain cancer cells, such as breast cancer and prostate cancer.

7. Help reduce cholesterol and triglycerides. that causes heart disease.

8. Helps protect the liver from damage and inhibit the growth of liver cancer.

9. Help nourish the skin and inhibit melanin pigment formation.

Ingredient

- 1/2 cup sesame seeds

- Glutinous rice 1 liter

- 1 tablespoon of salt

How to do

1. Rinse glutinous rice thoroughly, soak in water for 1 night, then wash the soaked rice. Steam over medium heat for about 25 - 30 minutes.

2. When the steamed rice is cooked, pour it into a container and stir the rice to reduce the heat vapor. before packing in the rice box to retain heat.

3. Then roast the sesame seeds using low heat until fragrant, then pound the sesame seeds. and salt thoroughly.

4. Add hot sticky rice and pound together, then knead the sesame rice until it is homogeneous.

Tips for cooking/choose ingredients Sticky rice must be freshly cooked rice. The heat will make the rice and sesame. pounded together easily It is usually eaten while the rice is warm, it tastes better than leaving it to cool.

Name	Khao Nook Nga (Sticky Rice with Perilla Seeds)
Other Names	Khao Kluk Nga (Rice Mixed with Sesame/Perilla)
Category	Traditional Thai Dessert / Northern Thai Snack / Lanna Local Food
Region	Northern Thailand (Lanna region)
Main Ingredients	Freshly steamed sticky rice, perilla seeds (nga khi mon), and salt
Key Ingredient	Perilla seeds, small grayish-brown seeds known for their rich aroma and nutritional value
Key Characteristics	Warm sticky rice pounded with roasted perilla seeds and salt into a unified, aromatic mixture
Taste	Mildly salty, nutty, and naturally fragrant from roasted seeds and fresh rice
Texture	Soft, chewy, slightly sticky, and well combined into a smooth mass
Seasonal Significance	Commonly prepared during the cool season, especially after the rice harvest
Cultural Context	Reflects Lanna agricultural life, using newly harvested rice and locally grown perilla seeds
Types of Perilla	Green-leaf and purple-leaf varieties, with green being more commonly used in Thailand
Perilla Classification	Includes short-term (Nga Dor), medium-term, and long-term (Nga Pee) varieties based on harvest time
Key Process	Soaking rice overnight, steaming, roasting seeds, pounding seeds with salt, then mixing with hot sticky rice
Rice Soaking Time	Approximately 1 night
Steaming Time	25–30 minutes over medium heat
Cooking Method	Roasting, pounding, and mixing
Serving Style	Served warm for best aroma and texture
Important Tip	Use freshly cooked hot sticky rice to ensure proper mixing and texture
Precaution	Avoid high heat when roasting seeds to prevent bitterness and loss of aroma

Frequently Asked Questions (FAQ)

Q: What is Khao Nook Nga?

A: It is a traditional Northern Thai snack made from freshly steamed sticky rice mixed with roasted perilla seeds and salt.

Q: What is another name for this dish?

A: It is also called Khao Kluk Nga, meaning rice mixed with seeds.

Q: What are perilla seeds?

A: Perilla seeds are small grayish-brown seeds known for their nutty flavor and high nutritional value.

Q: Why is it popular in winter?

A: It is traditionally made after the rice harvest, when fresh sticky rice is available and the weather is cool.

Q: Why use freshly cooked sticky rice?

A: Fresh hot rice mixes more easily with the seeds and creates a smoother, more cohesive texture.

Q: How long should the rice be soaked?

A: About one night to ensure even cooking and softness.

Q: How long is the rice steamed?

A: Approximately 25–30 minutes until fully cooked and tender.

Q: Why roast the perilla seeds first?

A: Roasting enhances their aroma and flavor, making the dish more fragrant.

Q: How fine should the seeds be pounded?

A: They should be ground finely enough to release their oils but still retain some texture.

Q: When is the best time to eat it?

A: It is best eaten warm to enjoy its full aroma and soft texture.

Q: How long can it be stored?

A: It is best consumed within the same day, as the texture becomes firmer when cooled.

Category: ●Travel Articles, Recipes

Group: ●Thai Desserts, North Recipes

Last Update : 2 WeekAgo

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