📍 Where this dish comes from: Bangkok · Wat Arun (Temple of Dawn)
Discover the history of this region →
Discover the history of this region →
Sticky rice is the grain of Northeast Thailand — eaten in small balls, pinched between fingers, and used as a vehicle for laap, grilled chicken, and papaya salad. Our cauliflower version uses psyllium husk to create a sticky, cohesive texture that clumps together much like the real thing. It is an impressive technical achievement that changes the entire experience of an Isan meal.
What You’ll Need
Servings: 4 servings
Calories: 95kcal
Ingredients
- 1 small cauliflower finely riced
- 2 tbsp psyllium husk powder
- 1 tbsp coconut cream
- 1/2 tsp sea salt
- 1 tbsp butter or ghee
- 2 tbsp water
Instructions
- Microwave riced cauliflower 5 minutes or steam until tender.
- Let cool slightly. Press in a towel to remove excess moisture.
- Mix the warm cauliflower with psyllium husk, coconut cream, salt, and butter.
- Add water gradually — the mixture should be sticky and clump together.
- Let stand 5 minutes for the psyllium to hydrate.
- Serve in the traditional bamboo steamer-basket style if available.
Nutrition
Serving: 1serving | Calories: 95kcal | Protein: 3g | Fat: 6g | Fiber: 5g
Tried this recipe?Let us know how it was!
Health Benefits
- Psyllium husk is an excellent source of soluble fibre, which helps slow glucose absorption.
- Cauliflower provides vitamin C, K, and folate typically absent from regular sticky rice.
- Psyllium forms a gel in the gut that may help support the growth of beneficial gut bacteria.