Sticky Rice Wrap with Grilled Chicken (แรปข้าวเหนียวไก่ย่าง)

1.Wash the glutinous rice until the water runs clear. Soak for 3 hours. Steam in a lined steamer basket with a small opening in the center to allow steam circulation. After steaming for 10 minutes, rinse the rice quickly with cold water and steam again for 15 minutes until fully cooked.

2.Pound coriander roots, garlic, and white peppercorns into a paste. Mix with brown sugar, seasoning sauce, fish sauce, and vegetable oil. Score the chicken slightly and marinate with the mixture. Refrigerate for 3 hours.

3.Place the chicken on a rack-lined baking tray. Roast at 180°C for 18–20 minutes or until cooked through. Let cool slightly before slicing into smaller pieces.

4.Combine tamarind paste, brown sugar, fish sauce, and seasoning sauce in a pot. Simmer over low heat until thickened. Let cool.

5.Spread the steamed sticky rice onto a sheet of food-safe plastic. Add grilled chicken slices, crispy fried shallots, and a drizzle of tamarind sauce. Roll and wrap tightly.

6.Wrap the roll in food-grade wrapping paper for easy transport.