Coconut Purple Rice Filling – A Super Delicious Sandwich Filling
椰香紫米馅～超级好吃的三明治馅 · pan chinese cuisine
Tips from the author: sea salt can be swapped for regular table salt. Coconut oil is what makes this fragrant; if you truly can't find it, butter is an acceptable substitute.
Colm ByrneIrish guy in Boston who makes a mean stew and a questionable attempt at pho. Weekend baker, weekday pasta-and-frozen-peas guy. Honest recipes only.Nutrition & allergens
Contains:Tree nuts
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
3.53 oz
7.05 oz
coconut oil椰子油
0.35 oz
salt盐
0.02 oz
Steps
- 1
Step 1480 min
Rinse the purple glutinous rice clean, then soak it in water overnight. Put the rice into a rice cooker along with its soaking water and select the rice-cooking function.
✅ Done when: The rice is done when the rice cooker finishes its cooking cycle and the grains are tender and cooked through.
- 2
Step 2
Here's the key to the great flavor: add the coconut oil to the hot cooked rice.
✅ Done when: The coconut oil is added and begins melting into the hot rice.
- 3
Step 3
Add the sugar and sea salt, and stir everything together evenly while the rice is still hot.
✅ Done when: The sugar and salt are fully dissolved and evenly mixed into the glossy purple rice.
- 4
Step 4
The purple rice filling is ready — it's that simple.
✅ Done when: The filling is smooth, evenly seasoned, and ready to use.