Steamed momordica glutinous rice. Gac has been shown to be especially high in lycopene content. Relative to mass, it contains up to 70 times the amount of lycopene found in tomatoes. It has also been found to contain up to 10 times the amount of beta-carotene of carrots or sweet potatoes.
Additionally, the carotenoids present in gac are bound to long-chain fatty acids, resulting in what is claimed to be a more bioavailable form. There has also been recent research that suggests that gac contains a protein that may inhibit the proliferation of cancer cells.
Ingredients to cook Steamed momordica glutinous rice:
– A red momordica cochinchinensis (it is call “Gac” in Vietnam)
– 1 teaspoon salt
– 1 teaspoon sugar
– 1 kg glutinous rice.
– 200g Hue grilled chopped, cut slices
– 2 soup spoon cooking oil
Instructions to cook Steamed momordica glutinous rice:
Step 1: Red momordica cochinchinensis: remove skin and seed, get Gac meat and mix it with a little of salt, sugar.
Step 2: Glutinous rice: wash, soak in water for 4 hours, drain.
Step 3: Mixing step: glutinous + Gac meat + salt, place this mixing in the steamer and cook until cooked. You could add coconut milk (depending on your taste). Turn the rice with a pair of chopstick to fold the sugar in the rice evenly. Cover and cook for another 5-10 minutes. Done.
Step 4: To rub cooking oil in a mould, put steamed rice into ½ mould, wedge, then place some slice of Hue grilled chopped, continue putting steamed rice on the top, wedge, place steamed rice on the plate. Serve hot or cold.