The Best Pandan Sticky Rice (Xoi La Dua) Recipe
Introduction
Pandan sticky rice, or Xoi La Dua, is a fragrant and colorful Vietnamese dessert that combines the natural aroma of pandan leaves with creamy coconut milk. This sweet, chewy treat is perfect for a special occasion or a comforting snack.
Ingredients
- 12 pandan leaves
- 1 cup water
- ⅛ tsp pandan extract
- 1 cup glutinous rice
- ¼ cup coconut milk
- 2 tbsp granulated sugar
- ¼ tsp salt
- 1 tbsp shredded coconut (optional)
- 1 tbsp sesame seeds
- ½ tsp granulated sugar
- 1 pinch salt
- 1 tbsp shredded coconut (optional)
Instructions
- Step 1: Add the pandan leaves and water to a blender. Blend until smooth, then strain the pandan juice through a fine mesh sieve into a bowl.
- Step 2: Stir in the pandan extract with the pandan juice.
- Step 3: Rinse the glutinous rice under cold water until the water runs clear, about 4-5 times. Add the rice to the pandan juice and soak for at least 4 hours or overnight in the fridge. Add more water if the rice appears dry during soaking.
- Step 4: Prepare a steamer by bringing water to a simmer and placing the steamer insert. Cover the insert with parchment paper, poking holes to allow steam to pass through.
- Step 5: Drain the soaked rice and spread it on the parchment paper in the steamer. Cover and steam for 40 minutes. Check if the rice is cooked and continue steaming a few minutes longer if needed.
- Step 6: While steaming, make the coconut sauce by heating the coconut milk, sugar, and salt over medium heat until the sugar dissolves. Remove from heat.
- Step 7: When the rice is done, pour the coconut sauce over it and add shredded coconut if using. Mix well and let it sit for 10 minutes to absorb the flavors.
- Step 8: Toast the sesame seeds, then grind them lightly using a mortar and pestle or the back of a spoon. Mix in sugar and a pinch of salt.
- Step 9: Serve the sticky rice in bowls, topped with the sesame seed mixture and additional shredded coconut if desired.
Tips & Variations
- If pandan leaves are unavailable, increase pandan extract slightly for a more pronounced flavor, but fresh leaves provide the best aroma.
- For extra richness, use full-fat coconut milk and gently warm the coconut sauce instead of boiling.
- Try topping with crushed roasted peanuts or fried shallots for a savory twist.
Storage
Store leftover pandan sticky rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave with a splash of water or coconut milk to restore moisture before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular rice instead of glutinous rice?
Regular rice will not have the sticky texture needed for this dish. Glutinous rice is essential for achieving the chewy and cohesive consistency.
Is pandan extract necessary if I have fresh pandan leaves?
Pandan extract enhances the flavor but is optional if you use a sufficient amount of fresh pandan leaves. The leaves themselves provide the primary fragrance.
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The Best Pandan Sticky Rice (Xoi La Dua) Recipe
- Total Time: 4 hours 50 minutes to overnight (including soaking)
- Yield: 2–3 servings 1x
- Diet: Vegetarian
Description
This Best Pandan Sticky Rice (Xoi La Dua) is a fragrant and delicious Vietnamese treat made by soaking glutinous rice in natural pandan juice and steaming it to perfection. Enhanced with a creamy coconut sauce and topped with a sweet, toasted sesame seed mixture, this dessert offers a lovely balance of flavors and textures. Perfect as a snack or dessert, it showcases traditional Southeast Asian ingredients and cooking techniques.
Ingredients
Pandan Juice
- 12 pandan leaves
- 1 cup water
- ⅛ tsp pandan extract
Sticky Rice
- 1 cup glutinous rice
Coconut Sauce
- ¼ cup coconut milk
- 2 tbsp granulated sugar
- ¼ tsp salt
- 1 tbsp shredded coconut (optional)
Sesame Seed Topping
- 1 tbsp sesame seeds
- ½ tsp granulated sugar
- 1 pinch salt
- 1 tbsp shredded coconut (optional)
Instructions
- Prepare Pandan Juice: Add 12 pandan leaves and 1 cup of water to a blender. Blend until smooth, then strain the juice through a fine mesh sieve into a bowl.
- Add Pandan Extract: Mix ⅛ tsp pandan extract into the pandan juice for enhanced flavor.
- Soak Rice: Rinse 1 cup glutinous rice several times until water runs clear. Add rinsed rice to the pandan juice and soak for 4 hours or overnight in the refrigerator, adding water if rice dries out.
- Prepare Steamer: Bring water to a simmer and set up the steamer with a parchment paper-lined insert, poking holes in the paper to allow steam circulation.
- Steam Rice: Drain soaked rice and spread evenly on steamer insert. Cover and steam for 40 minutes, checking for doneness and steaming longer if needed.
- Make Coconut Sauce: While rice steams, combine ¼ cup coconut milk, 2 tbsp sugar, and ¼ tsp salt in a pan over medium heat until sugar melts. Remove from heat.
- Combine Rice and Sauce: When rice is cooked, pour the coconut sauce over it and add 1 tbsp shredded coconut if using. Mix well and let sit for 10 minutes to absorb flavors.
- Prepare Sesame Topping: Toast 1 tbsp sesame seeds and grind them with a mortar and pestle or back of a spoon. Mix in ½ tsp sugar and a pinch of salt.
- Serve: Spoon sticky rice into bowls. Top with the sesame seed mixture and optionally 1 tbsp shredded coconut for a final touch.
Notes
- Soaking the rice overnight in pandan juice enhances the flavor deeply.
- Poking holes in the parchment paper improves steam circulation, ensuring even cooking.
- Adjust sugar levels in the coconut sauce according to your sweetness preference.
- Optional shredded coconut adds a nice texture and flavor contrast.
- Use fresh pandan leaves if possible for the best natural aroma.
- Prep Time: 10 minutes (plus 4 hours to overnight soaking)
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Vietnamese
Keywords: Pandan sticky rice, Xoi La Dua, Vietnamese dessert, coconut sticky rice, steamed glutinous rice, pandan recipe
