Oven-baked xôi nướng wrapped in foil

Directions

1. Let the sticky rice soak overnight, then rinse it thoroughly before draining it in a colander. ⏱ 8 hr
2. Soak the dried shrimp in warm water until they soften, rinse them thoroughly, and drain them. ⏱ ≈ 30 min
3. Pour the coconut milk from the can through a fine-mesh sieve to collect 200 ml. ≈ 3 min
4. Mix 100 ml of coconut milk with 1 teaspoon of salt, then add it to the rice, and pour the mixture into a steamer basket. ⏱ ≈ 10 min
5. Cut the sausages in half and place them on the rice. Steam for 5 minutes, remove the sausages, drizzle the remaining coconut milk over the rice, cover, and continue to steam for 3-4 minutes. ⏱ 5 min
6. Cut the remaining sausages into long sticks. ≈ 8 min
7. Spread 300g of cooked rice in the center of a sheet of aluminum foil, about 1.5 times the length of an A4 sheet. Press it down with a spoon, sprinkle with dried pork, add the shrimp, and then arrange the sausage sticks on top. ≈ 4 min
8. Roll the mixture firmly, then shape the roll by hand to make it perfectly round, while the rice is still warm. ≈ 10 min
9. Preheat the oven to 200 °C and bake the rolls for 10 to 12 minutes. ⏱ 12 min
10. Allow the rolls to warm up slightly before cutting them into slices. ⏱ ≈ 20 min