{"id":199656,"title":"Lepkav\u00e1 r\u00fd\u017ee a jej\u00ed p\u0159\u00edprava","modified":"2026-10-31T17:58:43+01:00","plain":"Existuje mnoho druh\u016f lepkav\u00e9 r\u00fd\u017ee z r\u016fzn\u00fdch zem\u00ed sv\u011bta, zejm\u00e9na z Thajska, \u010c\u00edny a Japonska. \n\n\n\nPro tento recept hledejte thajskou nebo \u010d\u00ednskou lepkavou r\u00fd\u017ei, n\u011bkdy ozna\u010dovanou jako \u201esladk\u00e1 r\u00fd\u017ee\u201c nebo \u201elepiv\u00e1 r\u00fd\u017ee\u201c. I kdy\u017e se n\u00e1zvy li\u0161\u00ed, jde o tot\u00e9\u017e. V\u011b\u0159te mi.\n\n\n\nLepkav\u00e1 r\u00fd\u017ee je v\u0161estrann\u00e1 surovina, kter\u00e1 se pou\u017e\u00edv\u00e1 v mnoha asijsk\u00fdch kuchyn\u00edch. Krom\u011b \u0159ady slan\u00fdch pokrm\u016f, kter\u00e9 mo\u017en\u00e1 zn\u00e1te, jako jsou zongzi (knedl\u00ed\u010dky z lepkav\u00e9 r\u00fd\u017ee), shumai a dal\u0161\u00ed dim sum, se lepkav\u00e1 r\u00fd\u017ee pou\u017e\u00edv\u00e1 tak\u00e9 v receptech na opravdu vynikaj\u00edc\u00ed dezerty, kter\u00e9 v\u00e1m u\u017e netrp\u011bliv\u011b chci p\u0159edstavit.\n\n\n\nMango sticky rice pat\u0159\u00ed mezi klasick\u00e9 pokrmy z lepkav\u00e9 r\u00fd\u017ee\n\n\n\nJ\u00e1 osobn\u011b lepkavou r\u00fd\u017ei ZBO\u017d\u0147UJI. Je\u0161t\u011b jsem nepotkal nikoho, komu by nechutnala jej\u00ed m\u011bkk\u00e1, vl\u00e1\u010dn\u00e1 textura.\n\n\n\nPro pou\u017eit\u00ed v n\u011bkter\u00fdch receptech ji ale mus\u00edte p\u0159edva\u0159it. A t\u00edm se dost\u00e1v\u00e1me k ot\u00e1zce, jak lepkavou r\u00fd\u017ei uva\u0159it?\n\n\n\nV tomto rychl\u00e9m receptu v\u00e1m uk\u00e1\u017eu, jak p\u0159ipravit lepkavou r\u00fd\u017ei bez r\u00fd\u017eovaru a speci\u00e1ln\u00edho vybaven\u00ed. \n\n\n\nSpolehliv\u00fd zp\u016fsob va\u0159en\u00ed lepkav\u00e9 r\u00fd\u017ee, kter\u00fd se V\u017dDY POVede\n\n\n\nVa\u0159en\u00ed lepkav\u00e9 neboli lepiv\u00e9 r\u00fd\u017ee se trochu li\u0161\u00ed od va\u0159en\u00ed b\u011b\u017en\u00e9 r\u00fd\u017ee. K p\u0159\u00edprav\u011b pot\u0159ebujete m\u00e9n\u011b vody, tak\u017ee va\u0159en\u00ed v p\u00e1\u0159e je lep\u0161\u00ed volbou ne\u017e hrnec s m\u00edrn\u011b vrouc\u00ed vodou.\n\n\n\nN\u011bkter\u00e9 dra\u017e\u0161\u00ed \u010d\u00ednsk\u00e9 a japonsk\u00e9 r\u00fd\u017eovary maj\u00ed speci\u00e1ln\u00ed programy, v\u011bt\u0161ina ale tuto funkci nem\u00e1. A hlavn\u011b, takov\u00e9 r\u00fd\u017eovary mohou b\u00fdt drah\u00e9! Klidn\u011b i p\u0159es 600\u20ac.\n\n\n\nV\u00fdte\u010dn\u00e1 lepkav\u00e1 r\u00fd\u017ee uva\u0159en\u00e1 v ban\u00e1nov\u00e9m listu\n\n\n\nLepkavou r\u00fd\u017ei nejrad\u011bji p\u0159ipravuji osv\u011bd\u010den\u00fdm postupem, p\u0159i kter\u00e9m se nejprve namo\u010d\u00ed a pak uva\u0159\u00ed v p\u00e1\u0159e. Nejen\u017ee se poka\u017ed\u00e9 dokonale povede, ale jednotliv\u00e1 zrnka z\u016fstanou pom\u011brn\u011b odd\u011blen\u00e1 (m\u00edsto aby se slila do jedn\u00e9 velk\u00e9 lepkav\u00e9 hroudy, jak se n\u011bkdy st\u00e1v\u00e1 v r\u00fd\u017eovaru).\n\n\n\nKonec rozb\u0159edl\u00e9, vodnat\u00e9 nebo nedova\u0159en\u00e9 lepkav\u00e9 r\u00fd\u017ee. A nepot\u0159ebujete \u017e\u00e1dn\u00e9 speci\u00e1ln\u00ed vybaven\u00ed! Sta\u010d\u00ed velk\u00fd hlubok\u00fd hrnec s poklic\u00ed, pr\u00e1zdn\u00e1 plechovka od tu\u0148\u00e1ka (nebo napa\u0159ovac\u00ed m\u0159\u00ed\u017eka, pokud ji m\u00e1te) a \u017e\u00e1ruvzdorn\u00e1 n\u00e1doba. \n\n\n\nJedn\u00edm z nejlahodn\u011bj\u0161\u00edch pokrm\u016f z lepkav\u00e9 r\u00fd\u017ee jsou zongzi\n\n\n\nPokud m\u00e1te bambusov\u00fd napa\u0159ovac\u00ed ko\u0161\u00edk (mou obl\u00edbenou pom\u016fcku pro va\u0159en\u00ed v p\u00e1\u0159e) nebo kovov\u00fd parn\u00ed hrnec, poslou\u017e\u00ed stejn\u011b dob\u0159e.\n\n\n\nTipy na va\u0159en\u00ed lepkav\u00e9 r\u00fd\u017ee\n\n\n\nNe\u017e p\u0159ejdeme k receptu na lepkavou r\u00fd\u017ei, m\u00e1m pro v\u00e1s n\u011bkolik d\u016fle\u017eit\u00fdch tip\u016f k jej\u00ed p\u0159\u00edprav\u011b:\n\n\n\n\nPozor, opravdu lep\u00ed! P\u0159i pr\u00e1ci s uva\u0159enou lepkavou r\u00fd\u017e\u00ed je nejlep\u0161\u00ed navlh\u010dit serv\u00edrovac\u00ed n\u00e1\u010din\u00ed i ruce, aby se na n\u011b nelepila.\n\n\n\nTak\u00e9 se vyplat\u00ed vylo\u017eit tal\u00ed\u0159 nebo n\u00e1dobu na va\u0159en\u00ed v p\u00e1\u0159e pe\u010dic\u00edm pap\u00edrem \n\n\n\nDal\u0161\u00ed d\u016fle\u017eit\u00e1 v\u011bc, lepkav\u00e1 r\u00fd\u017ee p\u0159i pokojov\u00e9 teplot\u011b rychle vysych\u00e1 a tvrdne. Ne\u017e ji budete pod\u00e1vat nebo p\u0159id\u00e1vat do pokrmu, udr\u017eujte ji teplou a p\u0159ikrytou.\n\n\n\nNejlep\u0161\u00ed je pod\u00e1vat ji teplou, proto\u017ee studen\u00e1 a ztvrdl\u00e1 lepkav\u00e1 r\u00fd\u017ee m\u016f\u017ee b\u00fdt t\u011b\u017eko straviteln\u00e1.\n\n\n\n\nKde sehnat lepkavou r\u00fd\u017ei?\n\n\n\nV ka\u017ed\u00e9m obchod\u011b s asijsk\u00fdmi potravinami a dnes u\u017e i v n\u011bkter\u00fdch supermarketech\n\n\n\n\n\n\tJak uva\u0159it lepkavou r\u00fd\u017ei\n\t\t\n\t\t\t\n\t\n\t\tpanier vapeur\t\n\t\n\t\t210 g lepkav\u00e9 r\u00fd\u017eeVoda\t\n\t\n\t\tNasypte lepkavou r\u00fd\u017ei do m\u00edsy nebo jin\u00e9 hlubok\u00e9 n\u00e1doby. Zalijte ji vodou tak, aby hladina sahala alespo\u0148 7.5 cm nad r\u00fd\u017ei, proto\u017ee r\u00fd\u017ee b\u011bhem nam\u00e1\u010den\u00ed nabobtn\u00e1.Nechte nam\u00e1\u010det 6 a\u017e 24 hodin. Pokud chcete m\u00edt lepkavou r\u00fd\u017ei m\u011bk\u010d\u00ed, nechte ji nam\u00e1\u010det d\u00e9le.Slijte vodu (p\u0159ebyte\u010dnou vodu nen\u00ed t\u0159eba vyt\u0159ep\u00e1vat) a namo\u010denou lepkavou r\u00fd\u017ei rovnom\u011brn\u011b rozprost\u0159ete na \u017e\u00e1ruvzdorn\u00fd tal\u00ed\u0159 se zv\u00fd\u0161en\u00fdm okrajem nebo do bambusov\u00e9ho napa\u0159ovac\u00edho ko\u0161\u00edku vylo\u017een\u00e9ho pe\u010dic\u00edm pap\u00edrem.P\u0159iklopte a va\u0159te v p\u00e1\u0159e 30 a\u017e 45 minut. Pokud p\u0159ipravujete v\u011bt\u0161\u00ed mno\u017estv\u00ed r\u00fd\u017ee, va\u0159te ji v p\u00e1\u0159e ve dvou d\u00e1vk\u00e1ch nebo dobu va\u0159en\u00ed prodlu\u017ete. R\u00fd\u017ei m\u016f\u017eete zkontrolovat a podle pot\u0159eby ji nechat v p\u00e1\u0159e d\u00e9le.Lepkavou r\u00fd\u017ei ponechte v napa\u0159ovac\u00edm ko\u0161\u00edku nebo p\u0159ikrytou, aby nevyschla, dokud ji nebudete pod\u00e1vat nebo pou\u017e\u00edvat v receptu.\t\n\t\n\t\tDoba p\u0159\u00edpravy nezahrnuje dobu nam\u00e1\u010den\u00ed\n\t\n\t\n\t\tTha\u00eflandaisecuisson riz gluant, riz gluant","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199656"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199656\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/8072"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}