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
Scale
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
