Khao Yacoo, also known as Khao Kra Yacoo (rice milk), is a nutritious cereal drink that many people have never tried or even heard of. Khao Yacoo is a traditional Thai dessert that is now highly sought after and extremely difficult to obtain because it is a snack available only during the rice harvest season. The method of cooking the ingredients is linked to Thai people’s traditional way of life regarding “Mae Phosop,” which distinguishes this dish. And it isn’t well-known. Khao Yacoo is a type of rice that is cooked with additional ingredients like it was during the Buddha’s time. There is a story about a monk named “Anon” who used to cook brown rice, green beans, and sesame to make a liquid rice offering to the Lord Buddha when he was sick with a stomach ailment. He felt better because Khao Yacoo was good for stomach disease, hunger, and thirst, and it could give stamina and relieve exhaustion. Rice, according to some, has elixir characteristics as well.
The history of Khao Yacoo
Khao Yacoo is soft rice that takes two to two and a half months to prepare. During this time, young rice will still contain milk inside. The outer shell is likewise green, which is rich in nutrients, and it must be squeezed fresh while cutting new rice to obtain complete Yacoo rice milk. Yacoo can also be consumed as rice milk. As a dessert, it has also been swirled with sugar. The natural hue of rice milk is green, therefore Khao Ya coo is green. As a dessert, some people added oats and covered them with coconut milk. The tradition of creating Yacoo rice milk, which dates back to the Sukhothai period, is thought to have started with the Brahmins of India. It is a merit to be made at the period when the rice plants are growing milk for the rice fields’ prosperity. We have the Thai practice of merit-making at the end of the 10th month, which is when the rice is ripe, just like the Thai people. As a result, young rice that had just emerged from the milk was taken to be cooked as holy rice, Payas rice, Yacoo rice, and Khanom Krayasart, and offered to monks for rice field prosperity.
In addition, stirring Yacoo rice is a long-standing ritual. It is traditionally performed on Makha Bucha Day in the third month. Once the stirring is completed, a portion of the mixture will be taken to offer to the monks. The remainder is distributed to relatives and friends in the notion that Yacoo rice milk is a nectar food that aids customers’ mental wisdom. Mrs. Suchada baked soft rice called “Madupayasayakhu Rice” and offered it to the Lord Buddha, who obtained enlightenment after eating it, according to the Buddha’s narrative. As a result, Madupayasayakhu or Yacoo rice is thought to be a magnificent dish. Belief in Yakhu rice milk as a nectar food also grants you total health, long life, and glowing skin. It can cure many kinds of diseases, as well as inspire people to achieve their goals.
Yacoo rice during the Buddha's time
In the Buddhist era, Yacoo rice was a common dish. According to mythology, two brothers were farmers, the elder being Mahakarn and the younger being Chulkan. They had a lot of lands. During the rice pregnancy season, The elder brothers disagreed with Chulkan’s idea of bringing the rice to cook and gift to the Lord Buddha. They’d have to throw away a modest bit of rice in the field. The younger decided to divide the fields and bring the rice to his farm to cook what is known as Yacoo rice, which he then dedicated to Lord Buddha for praying for rebirth in Buddhism, giving birth to “Phra Anya Kondanya.” Yacoo comes from the Pali word “Yacoo,” which means “porridge.” Yacoo rice and grains were steeped in water until the husks relaxed, then boiled until half-cooked during the Buddha’s time. It’s food for ill and hungry people. aids digestion and helps cleanse the intestines. According to legend, the Buddha and his disciples were served Yacoo rice and dessert by a brahmin. Yacoo rice did not have a sweet flavor at the time.
When the Lord Buddha became ill with the wind in the Nabhi, he summoned Ananda and told him to go get alms and bring rice water to make medicine. Ananda took the Lord Buddha’s alms bowl and headed to the doctor’s front door, but all he found was the doctor’s wife. The doctor’s wife, on the other hand, was clever and cooked Yacoo rice with rice water, jujube, and masang, using four parts water. When the Buddha ate the Yacoo, the sickness vanished. It was made with three hot spices: coriander, Mahahingu, and garlic, then baked and spread in the Buddha’s alms bowl.
Yacoo Rice Milk's Advantages
This Yacoo phrase refers to rice that is rich in nutrients. When used to manufacture Yacoo rice milk, it provides carbs, vitamin B1 to prevent beriberi, vitamin B2, vitamin E to prevent aging, minerals, calcium for strong bones and teeth, and dietary fiber from the crushing of the Yacoo rice husks, which aids in the excretory system. Because the young rice used to manufacture Yacoo rice milk is soft rice in the milky stage, the health benefits of Yacoo rice milk are in the same direction as previous beliefs and proofs of current science. This is the point at which rice has accumulated a significant number of vital nutrients. Aside from the essential elements found in carbs, There are also nutritional supplements among the key vitamins and minerals for the body, such as vitamin B1, which is necessary for nervous system function, growth, and the prevention of beriberi. Vitamin B2 is good for your eyes. As well as preventing canker sores. Vitamin E will aid in the battle against cancer-causing free radicals. Calcium aids in bodily growth and helps to slow down the aging process. It’s a crucial component of the bones and teeth.
Khao Yacoo's main constituent
6 cups pandan juice, 4 cups undiluted coconut milk, 2 cups granulated sugar, 1 teaspoon coarse salt, 1 cup rice flour, 1 tablespoon wheat flour, the rice ears that are being milked (rice that the pollen has fallen on, the ears of rice will bow), decorated with shredded young coconut. For sprinkling, black sesame seeds have been roasted.
What is the best way to prepare Khao Yacoo?
1. Separate and carefully wash the rice leaves. Cut off the rice grains with scissors, measure only 1 cup, and pound well.
2. In a mixing bowl, combine pandan juice and pounded rice, whisk well, and strain through a fine white cloth.
3. In a large mixing bowl, combine the salt, sugar, coconut milk, rice flour, and arrowroot flour. Add the second ingredient, stir thoroughly, and strain through a thin white cloth once more.
4. In a gold pan over low heat, whisk the mixture until thick and sticky, then scoop into a container and set aside to cool. Young coconut is garnished, and toasted black sesame seeds are sprinkled on top before serving.
There are two methods for stirring: sweeping in the center and stirring with a spatula. If you’re stirring and slipping, it suggests the flour is sticking to the pan. First and foremost, we must sweep the middle. The correct filling must come into contact with the pestle at the pan’s bottom. It takes 20 minutes to whisk everything together, and then it’s done.
How to eat Khao Yacoo
Coconut milk is drizzled on top of the dish. Then top with puffed rice and black sesame seeds. However, the proper technique to eat does not require the assistance of others; simply scoop up both sections, the green, and white parts, and place them in your mouth; it will be correct.