I absolutely love this recipe because it brings back memories of cozy weekends spent indulging in its creamy, sweet goodness that perfectly balances the aromatic notes of pandan. Plus, it’s super easy to prepare and leaves my kitchen smelling like a tropical paradise—which is a much-needed escape from the daily hustle!
Sweet Sticky Rice with Pandan, or Xôi Lá Dứa, is a delightful dessert I love for its fragrant aroma and vibrant green hue. Prepared with 2 cups of glutinous rice and 3-4 pandan leaves for flavoring, this dish achieves a harmonious amalgamation of 1 1/2 cups of coconut milk and 1/4 cup of sugar, together with 1/2 teaspoon of salt, which brings forth that desired sweet-savory profile.
To enhance the flavor, I like to stir in 1/4 cup of shredded coconut, and if I’m feeling adventurous, I might garnish the final dish with 1 tablespoon of toasted sesame seeds to really dial up that nutty profile.
Ingredients
Glutinous Rice:
Delivers a delectable mouthfeel and is bountiful in carbs.
Coconut Milk:
Contributes to a creamy texture, natural sweetness, and healthful fats.
Sugar:
Makes the dish sweeter, and the flavors more balanced.
Pandan Leaves:
Imparts a fragrant, floral aroma; enhances flavor.
Shredded Coconut:
Contributes healthy fats, flavor, and texture.
Toasted Sesame Seeds:
Yields a crunchy nut flavor, plus protein.
Ingredient Quantities
- 2 cups glutinous rice
- 1 1/2 cups coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3-4 pandan leaves
- 1/4 cup shredded coconut (optional)
- 1 tablespoon toasted sesame seeds (optional)
Instructions
1. Wash the sticky rice in cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. Soak the rice and then drain it. Next, put the drained rice in a pan or in a steamer that is lined with a clean cloth.
3. Knot the pandan leaves and put them on the rice.
4. Cook the rice by steaming, over medium-high heat, for 25-30 minutes. Or, cook the rice until it is tender and done to your liking.
5. In a different saucepan, mix the coconut milk, sugar, and salt. Place the mixture over low to medium heat and stir until the sugar is dissolved.
6. Pandan leaves removed and the rice in a large mixing bowl; then, once the rice is cooked, we have the next step.
7. Coconut milk mixture poured slowly over the hot rice. Why? Because you want to stimulate the absorption of the elements that will make a Thai-style rice pudding. Stir as you pour, and then stop stirring. Why stop stirring? Because the rice is now cooked, and any additional stirring may cause it to break down further and create a mushy pudding.
8. Place the lid or foil over the rice and let it sit for 10-15 minutes to allow the flavors to meld and the rice to become sticky.
9. Warm the pandan sticky rice and serve it. You can garnish it, if desired, with coconut, toasted sesame seeds, or any combination of the two.
10. Relish the sugary and perfumed flavors of Sweet Sticky Rice with Pandan!
Equipment Needed
1. Large bowl
2. Clean cloth
3. Steaming pan or steamer
4. Medium saucepan
5. Measuring cups
6. Measuring spoons
7. Stirring spoon
8. Knife (for knotting pandan leaves)
9. Mixing bowl
10. Lid or aluminum foil
FAQ
- What type of rice should be used for this dish?It is the sticky rice, or glutinous rice, that is essential for achieving the desired texture and consistency.
- Can I substitute pandan leaves with pandan extract?Certainly! If you cannot access fresh pandan leaves, you can substitute 1-2 teaspoons of pandan extract. The flavor might be a bit off, but it should still work in a pinch.
- Is it necessary to soak the rice before cooking?Indeed, soaking the glutinous rice for a minimum of 4 hours or overnight ensures that it cooks more uniformly and produces a superior texture.
- Can I use light coconut milk instead of regular?Coconut milk is suggested for a more potent flavor, but a diluted version can be made with water and desiccated coconut.
- How do I prepare the pandan leaves?The pandan leaves should be lightly crushed or bruised to release their delicate aroma before being added to the coconut milk.
- Is it possible to make this dish vegan?The components specified are derived from plants, which means that the cuisine is inherently vegan.
- What can be used as a topping for the rice?Shredded coconut, toasted sesame seeds, or even ripe mango slices can be used as toppings to enhance the flavor.
Substitutions and Variations
Sticky rice: For a less sticky texture, replace it with jasmine rice, although it won’t have the same chewy consistency.
Coconut milk: Use almond milk or regular milk for a lighter flavor, but the richness will be reduced.
Sugar: Substitute palm sugar for a subtle caramel taste or honey for a more distinct sweetness profile.
Pandan leaves: If you can’t get hold of these, use a few drops of pandan extract or vanilla extract for flavor, but it won’t have the same aromatic quality.
Chopped nuts provide a better alternative for a crunchy texture. Shredded coconut can be replaced by chopped nuts such as almonds or cashews to yield crunchier results.
Pro Tips
1. Pandan Leaf Twist: Before knotting the pandan leaves, lightly bruise them by pressing them with a rolling pin or the back of a knife. This helps release more of their fragrant aroma, enhancing the flavor of the rice.
2. Consistent Soak: Make sure to evenly spread the rice in the steamer to ensure uniform cooking. If using a cloth, fold it over the top of the rice to keep steam concentrated and help the rice cook more evenly.
3. Gentle Heating: When heating the coconut milk mixture, do it over a low heat to prevent the coconut milk from curdling. Stir continuously until the sugar and salt are completely dissolved.
4. Taste Test: After mixing the coconut milk with the rice, taste the mixture and adjust the sugar and salt to your preference before allowing it to absorb fully. This is your chance to fine-tune sweetness and flavor balance.
5. Texture Tip: For a slightly firmer texture, skip the shredding if using additional coconut and toast the coconut flakes until golden before adding them to the rice. It adds a delightful texture and nutty flavor contrast.
Sweet Sticky Rice With Pandan Xoi La Dua Recipe
My favorite Sweet Sticky Rice With Pandan Xoi La Dua Recipe
Equipment Needed:
1. Large bowl
2. Clean cloth
3. Steaming pan or steamer
4. Medium saucepan
5. Measuring cups
6. Measuring spoons
7. Stirring spoon
8. Knife (for knotting pandan leaves)
9. Mixing bowl
10. Lid or aluminum foil
Ingredients:
- 2 cups glutinous rice
- 1 1/2 cups coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3-4 pandan leaves
- 1/4 cup shredded coconut (optional)
- 1 tablespoon toasted sesame seeds (optional)
Instructions:
1. Wash the sticky rice in cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. Soak the rice and then drain it. Next, put the drained rice in a pan or in a steamer that is lined with a clean cloth.
3. Knot the pandan leaves and put them on the rice.
4. Cook the rice by steaming, over medium-high heat, for 25-30 minutes. Or, cook the rice until it is tender and done to your liking.
5. In a different saucepan, mix the coconut milk, sugar, and salt. Place the mixture over low to medium heat and stir until the sugar is dissolved.
6. Pandan leaves removed and the rice in a large mixing bowl; then, once the rice is cooked, we have the next step.
7. Coconut milk mixture poured slowly over the hot rice. Why? Because you want to stimulate the absorption of the elements that will make a Thai-style rice pudding. Stir as you pour, and then stop stirring. Why stop stirring? Because the rice is now cooked, and any additional stirring may cause it to break down further and create a mushy pudding.
8. Place the lid or foil over the rice and let it sit for 10-15 minutes to allow the flavors to meld and the rice to become sticky.
9. Warm the pandan sticky rice and serve it. You can garnish it, if desired, with coconut, toasted sesame seeds, or any combination of the two.
10. Relish the sugary and perfumed flavors of Sweet Sticky Rice with Pandan!
