(Xôi Lá Dứa) Pandan Sticky Rice with Shredded Coconut
Pandan sticky rice dish called xoi La Dua, is a delicious warm dessert or snack with pandan leaves taking center place along with an intense coconut flavor as well. It's a delightful blend of salty, sweet and nutty flavours that you'll want to enjoy with friends!
Ingredients
- 8-12 pandan leaves
- 1.5 c filtered water plus extra if needed to cover the rice▢ 3 drops artificial pandan extract
- 2 c glutinous rice
COCONUT SAUCE
- 1/2 can coconut cream
- 1 tsp salt
- 3-4 tbsp sugar
TOPPING TO ADD JUST BEFORE SERVING
- 1 tbsp freshly toasted sesame seeds
- 1/2 tsp salt
- 1/2 tsp sugar
- shredded coconut
Instructions
- Cut the pandan leaves into smaller pieces and blend with filtrated water till the leaves are tiny. It takes between 30 and 60 seconds, depending on the blender you use.
- Strain, squeeze, and then take the pulp out leaving behind the pandan water.
- Add pandan extract and salt to the pandan water.
- Combine the mix with the rice in the bowl of a large size. Add a splash of water, if necessary, to cover the rice.
- The rice should be soaked for 4-12 hrs in the refrigerator. Remove the liquid from the rice.
- The rice is cooked for 15 to 20 minutes, until the rice is slightly soft and transparent. It is soft enough to squeeze with your fingers.
- Mix all the ingredients for coconut sauce in one small bowl. Then, add rice to the steamer and mix until evenly coated.
- Steam for an additional 10-15 minutes.
TOPPING
- Blend the sugar, roasted sesame and salt in the food processor until smooth but not too fine.
- Add coconut shredded and a topping to the rice before serving, either on an enormous platter for sharing or served in individual bowls.