Xôi Lá Dứa | Pandan Sticky Rice
Xôi Lá Dứa | Pandan Sticky Rice
Xôi = Glutinous Rice
Lá Dứa= Pandan Leaf
Vietnamese Sweet Treats
Growing up, the Vietnamese Deli’s I frequented had sandwiches, hot foods, and traditional sweets.
Vietnamese Desserts such as Che (which can be cold or hot soup-y like desserts), steamed rice cakes (that looked like porous cupcakes), or fried sesame seed balls were fairly typical. One of my favorites were the myriad of colorful sticky rice options that were always on display.
This sticky rice is a vibrant green color. The pandan essence and leaf are incredibly fragrant, making this a key ingredient. The leaves are usually found frozen, but if you’re not near an Asian market stick to the essence. The sweet and salty sesame seed mixture and coconut shavings are left to the side until ready to consume.
The one thing that you’ll find about Vietnamese treats, it’s never too sweet and never too salty. It’s always a really delicate balance of both. The best compliment you’ll ever hear from a Vietnamese person eating sweets, is - it’s not too sweet.
THE DO NOTS
The goal of pandan sticky rice is to have tender, chewy morsels of sticky rice adorned with toasted coconut and salty, sweet, sesame seed mixture.
Homemade sticky rice is the best. Here are some easy tips to ensure success.
Do Not skip soaking the glutinous rice
Do Not add the extract/essence while steaming
Do Not add too much liquid while steaming
Meet the players:
Pandan Leaf
Pandan to Viet folks is what vanilla is to Americans. In our sweets, pandan is the main flavoring of many desserts. It’s also something used in my savory foods if I want something more fragrant.
Pandan is a tropical plant also known as screwpine. When visiting Kauai, this was a pandan tree I saw on a walk. The fruit it bears is non-edible. It looks similar to a pineapple.
The dark green leaves are thinner than banana leaves. The scent is floral and grassy. Pandan is a very unique fragrance. It is commonly paired with coconut, cooked with tapioca, rice, or their starches to create unique treats.
Pandan Essence
Essence and extract might seem like one in the same, but they aren’t. Essence can be multiple flavors to create a flavoring.
Essence was originally made for a home-cook. You’ll most commonly find pandan with a green dye and alcohol added to it.
Extract generally refers to the raw and pure ingredient in liquid form with alcohol added to make cooking/baking easier.
Pandan essence is usually thick and viscous. If you get it on your fingers or counters, wipe it off immediately. Sometimes the essence can be hard to remove from countertops and fingertips.
SPECIAL TIPS
steaming
As much as I love a bamboo steamer, or a steamer basket, I’ve almost always cooked sticky rice in a large pot with the metal steamer tray.
Regardless of the equipment, lining it is always a great idea for clean up and ease. You can use a cheesecloth (muslin cloth), banana leaves, or parchment paper.
Soaking Rice
Soaking glutinous rice is an important step. Just like soaking beans, it aids in digestion. If you soak it past 24 hours, just note that the rice will be fairly soft once cooked.
It’s important to add the essence to the soaking liquids for two reasons. One, it imparts the beautiful green color to the rice. Second, it helps to absorb the essence so the sticky rice smells and tastes like pandan.
HOW YOU SHOULD EAT THIS
Sticky rice once steamed should be eaten immediately. Traditionally this dish is served and steamed with fresh shredded, unsweetened coconut.
If you live in an area where fresh coconut is accessible, crack it open and use a spoon or a hand held julienne/grater. Take the grater and remove as much of the flesh as possible. Steam the grated/julienned coconut in the last 15 minutes of this recipe.
I use Trader Joe’s coconut chips for ease. In this dish, I find the traditional recipe with fresh coconut is a bit too meaty for my liking. Also, we have peanut allergies in our house. The omission of peanuts in the topping, once toasted, I find that these coconut chips toasted impart a nutty flavor.
Add coconut milk sauce, coconut chips, the sesame seed topping and you are ready to go.
LET’S GET STARTED!
Xôi Lá Dứa | Pandan Sticky Rice
Ingredients
Instructions
- Rinse glutinous rice until it runs clear. In a bowl, pour in cleaned rice, pandan extract, ½ tsp salt, and enough water to just cover the rice to soak. Cover and allow the grains to soak overnight or at minimum 8 hours.
- An hour before the rice is done soaking, rinse and drain. Add 45 grams (or ¼ cup if using imperial measurement) of coconut milk and water just to cover. Continue to soak for an additional hour or 2.
- Using a mesh sieve, drain the rice. Allow to continue draining, while preparing steamer.
- Fill the pot half way full and bring to a boil. Reduce heat to maintain simmer.
- Prepare the steamer basket. If it has large holes, place cheesecloth, parchment paper or banana leaf down. Pour the strained rice and place pandan leaves (if using) on top of the rice.
- Place the steamer tray on the pot of simmering water and cover with a fitted lid.
- Allow to steam for 25 minutes and remove pandan leaves. Pour the remaining 45 grams (¼ cup if using imperial measurement) coconut milk and sugar. Allow the rice to absorb milk and sugar, roughly another 15 minutes or until desired tenderness.
- While the rice is finishing off the final steam, prepare the coconut chips. Preheat the oven to 350 degrees and toast until lightly golden. Remove from the oven and set aside.
- Once the sticky rice is done remove from the steamer and place on a plate.
- When ready to eat add coconut milk sauce, coconut chips, and sesame seed mixture to the sticky rice. Enjoy!
Notes:
**Cover the sticky rice without toppings until ready to consume. Store in an airtight container and refrigerate for 3-4 days. Make sure to reheat until the rice is tender before consuming.
