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TL;DR: Kao Wi Tu. It is a Thai dessert. How to cook steamed sticky rice. Bring to a boil and mix with sugarcane juice. Once it has been stirred, it will be.

Kao Wi Tu

Kao Wi Tu It is a Thai dessert. How to cook steamed sticky rice. Bring to a boil and mix with sugarcane juice. Once it has been stirred, it will be put into a container. leave to dry Then cut into pieces, sprinkle with white sesame seeds, eat with grated coconut.

Dessert menu north This is very popular in merit making. especially at the northern temple When the villagers bring glutinous rice to the monks Then there are too many relatives in the temple will bring glutinous rice to people with sugarcane juice Jake is a kind of rice for the villagers to eat.

Raw material

- 3 cups of steamed glutinous rice

- 4 tbsp white sesame

- 1 tablespoon of salt

- 2 cups of water

- 2 tablespoons of sugar

- 2 cups of crushed sugarcane juice

Method

1. Add water to the glutinous rice. Then follow with sugar and salt, stir until the sugar dissolves. added sugar will make glutinous rice clear Then add crushed sugarcane juice. and people to match.

2. The next step is to put it on fire. Low heat by waiting until the sugar has settled and becomes sticky and lumpy.

3. Put oil on the tray that we use to make the mold. Sticky rice will not stick to the print. don't need to put a lot Otherwise one will be greasy. Then scoop the red glutinous rice, put it into the tray and use a spoon to press it down firmly.

4. The last step is sprinkled with white sesame seeds. and leave to cool and Kannaen Island rice Then cut the poki words. will be square Or triangle, circle, and you like, then ready to eat.

Name	Khao Vitu (Red Sticky Rice Dessert)
Other Names	Red Sticky Rice, Khao Niao Daeng
Category	Traditional Thai Dessert / Northern Thai Snack
Region	Northern Thailand
Main Ingredients	Steamed Sticky Rice, Sugarcane Syrup, Sugar, Salt, White Sesame Seeds
Optional Ingredients	Grated Coconut (served alongside for added richness)
Key Characteristics	Sticky rice cooked with sugarcane syrup until thick and glossy, then pressed into a tray and cut into pieces
Taste	Sweet, slightly salty, rich, and fragrant from sugarcane
Texture	Soft, chewy, slightly firm when cooled, and cohesive
Key Process	Cooking sticky rice with sugarcane syrup over low heat until thick, then pressing into a mold
Cooking Method	Stir-cooking and setting
Heat Level	Low heat to prevent burning and ensure even absorption of syrup
Serving Style	Cut into square, triangle, or round pieces, topped with sesame seeds
Occasions	Temple fairs, merit-making events, and community gatherings
Cultural Significance	Represents resourcefulness by using leftover sticky rice from merit-making and sharing within the community
Best Serving Condition	Warm for softer texture, or at room temperature for a firmer bite
Important Tip	Cook until the mixture thickens properly to ensure it holds shape when cut
Precaution	Undercooking results in a loose texture, while overcooking makes it too hard

Frequently Asked Questions (FAQ)

Q: What is Khao Vitu?

A: Khao Vitu is a traditional Northern Thai dessert made by cooking sticky rice with sugarcane syrup until thick, then shaping and cutting into pieces.

Q: Is it the same as red sticky rice?

A: Yes, Khao Vitu is a regional name for red sticky rice dessert in Northern Thailand.

Q: Why is sugarcane syrup used?

A: It provides the characteristic brown-red color and rich natural sweetness.

Q: How long should it be cooked?

A: It should be cooked over low heat until the mixture thickens and becomes sticky.

Q: Why press it into a mold?

A: Pressing helps the rice bind together firmly, making it easier to cut into neat pieces.

Q: When is it usually prepared?

A: It is commonly made during temple festivals and merit-making events.

Q: Can it be eaten with other ingredients?

A: Yes, it is often served with grated coconut for added flavor and richness.