The pandan sticky rice dish, also known as Xoi La Dua is a great mix of salty, sweet, and nutty flavours. The main ingredient is amazing aroma of the pandan leaves which are accentuated by the sweetness of coconut and surrounded through the warm and sticky rice.
Glutinous rice is the primary ingredient in this, and not just regular rice that you could make sticky! The flavor of this dish is due to the pandan leaves that are found in a wide variety of Vietnamese desserts. The leaves are a delight to smell scent that is intoxicating, I’d say it is one of my other favourites such as beer, bread and coffee.
Pandan leaves for Xoi La Dua reciep
You can use 100% pandan leaves to make this recipe, and not needing to use extract, however you’ll be difficult for recipes that do not make use of an extract. This is exactly what we will do in this recipe, but utilize pandan extract. It’s always a bit as if I’m cheating, however it makes the process simpler and more affordable. It also gives a splash of color, which is hard to achieve even with just a dozen leaves.
The leaves of pandan can be found stored in freezers, however, certain Vietnamese markets sell fresh leaves. Try darker green leaves since they’re mature and give a stronger scent. Greener leaves also provide more color for your rice’s absorption.
For coconut cream, don’t play around with the cheapest stuff in order to cut 50 cents. Choose Savoy label (preferred) as well as Chao Koh if possible because they’re more expensive. Be sure to use that it is coconut cream NOT coconut milk!
Steaming Pandan sticky rice
Select a steamer that has holes that are small enough to ensure your rice will not slide through. If your steamer’s holes seem too wide you can cover the tray of steamers with a loose piece of cloth like cheesecloth.
It is best to set the steamer running at high temperature first, so that the water reaches a boiling point. Reduce the temperature until the water is at the low boiling point (and some steam of course! ).
After you’ve added the mixture of coconut milk to the rice blend it so that you don’t smash the rice.
For a complete picture and more details on rice, read my simple recipe for making the rice that is sticky.
Sesame seed topping
Sprinkle by topping with fresh grated coconut, sesame and freshly grated coconut. The perfect dessert doesn’t come without the sesame topping. I just am a sucker for it! Make the topping just before serving, so that you can store the rice sticky in the fridge for up to one week and then heat it up if you want, but without damaging the topping.
(Xôi Lá Dứa) Pandan Sticky Rice with Shredded Coconut
- 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
- 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.
- 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.