Family friendly Dessert

Vietnamese sticky rice (xoi)

Name: Vietnamese sticky rice (xoi) recipe
Yield: 4
Ingredients: 125.00 ml mung beans; 600g rice; 375ml coconut cream; Purple food colouring (see note); 1/2 tsp pandan extract (from Asian grocers); Orange food colouring (see note); Vegetable oil, to steam; 1/2 tsp caster sugar; 55g coconut; 250ml coconut cream; 20.00 ml caster sugar; 1/2 tsp rice flour; 35g peanuts; 80.00 ml toasted sesame seeds

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by Jerry Mai

JERRY MAI, CHEF

Jul 18, 2024

"A cherished family recipe, passed down through generations. Enjoyed on birthdays, Têt celebrations, and whenever my kids call for it. Together, we prepare it with love, soaking sticky rice, grating coconut and toasting peanuts." - Jerry Mai

Recipe note: Begin this recipe a day ahead. You’ll need a metal or bamboo steamer.

1/2 cup (100g) mung dal (skinless split mung beans, from Asian grocers)
3 cups (600g) glutinous rice (from Asian grocers and selected supermarkets)
1 1/2 cups (375ml) coconut cream
Purple food colouring (see note)
1/2 tsp pandan extract (from Asian grocers)
Orange food colouring (see note)
Vegetable oil, to steam
1/2 tsp caster sugar
1/2 cup (55g) shredded fresh coconut (from Asian grocers), to serve

Coconut cream

1 cup (250ml) coconut cream
1 tbs caster sugar
1/2 tsp rice flour

Peanut mix

1/4 cup (35g) peanuts, roasted, roughly crushed
2 tbs toasted sesame seeds
2 tbs toasted sesame seeds

Method

1.

Place the mung dal in a small bowl and cover with water. Soak overnight.
2.

Next, soak and colour the rice. For purple rice, soak 1 cup (195g) glutinous rice with 1 cup (250ml) water, 1/2 cup (125ml) coconut cream, 3 drops of purple food colouring and a pinch of salt flakes. For green rice, soak 1 cup (195g) rice with 1 cup (250ml) water, 1/2 cup (125ml) coconut cream, the pandan extract and a pinch of salt flakes. For orange rice, soak 1 cup (195g) rice with 1 cup (250ml) water, 1/2 cup (125ml) coconut cream, 3 drops of orange food colouring and a pinch of salt flakes. Stand all three to soak overnight, or for at least 3 hours.
3.

Drain rice and set aside. Add 2 drops of vegetable oil to each bowl of rice and mix well. Place bowls in a bamboo or metal steamer set over a large saucepan of boiling water to steam for 40-45 minutes, until grains are soft and silky. Do not stack the bowls of rice on top of each other, to prevent colours from bleeding. Set aside to cool to room temperature.
4.

Meanwhile, drain mung dal and place in a small saucepan. Cover with water, and cook over medium-low heat for 10 minutes until soft and mashable. Drain any excess water and mash dal with a fork. Season with 1/2 tsp caster sugar. Set aside.
5.

For the coconut cream, place all ingredients in a small saucepan with a pinch of salt flakes and stir to combine. Cook, stirring continuously, over medium-low heat for 3-5 minutes until slightly thickened. Set aside to cool.
6.

For the peanuts, combine all ingredients in a small bowl with a pinch of salt flakes.
7.

To serve, place a large spoonful of each coloured rice on a plate. Top with mashed mung dal, coconut cream, shredded coconut and a sprinkle of peanut mix.

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Recipe Notes

We used purple and orange food colouring, but traditionally, purple is obtained by soaking la cam (Vietnamese magenta) leaves in water, then straining and using to soak the rice. For the orange colour, mashed gac fruit (baby jackfruit) is stirred through the soaked rice.