Xôi Lá Dứa, or Pandan Sticky Rice, is a vibrant and fragrant Vietnamese dessert that's both visually stunning and incredibly delicious. Its vibrant green hue, derived from fragrant pandan leaves, immediately captivates the senses, promising a taste experience as delightful as its appearance. The sweet, subtly nutty flavor of the sticky rice, perfectly complemented by the aromatic pandan, makes this a beloved treat across Vietnam and beyond. It's often enjoyed as a breakfast food, a sweet snack, or even as part of larger celebrations. The soft, chewy texture of the rice is a delightful contrast to the subtle sweetness, creating a truly harmonious flavor profile.
This classic recipe unlocks the secrets to achieving the perfect balance of sweetness and pandan flavor, resulting in Xôi Lá Dứa that's as authentic as it is irresistible. Ready to learn how to make this iconic Vietnamese dessert? Let's dive into the step-by-step process and create this culinary masterpiece together.
Tools Needed
- Pot
- Steamer
- Blender
- Mortar and pestle
Ingredients
- Mung beans: 100g
- Pandan leaves
- Peanuts: 50g
- Sticky rice
- Salt: 1.5 tsp
- Coconut milk: 3 tablespoons (multiple additions)
- Sugar: 50g
- Sesame salt: 25g
- Instant noodles: 25g
- Shredded coconut
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinate
- Wash and soak mung beans with boiling water and ½ teaspoon salt for 4-10 hours.
- Cut pandan leaves, blend with 500ml water to extract juice.
- Soak sticky rice with pandan juice and 1 teaspoon of salt overnight (9-10 hours).
Step 2. Cook Mung Beans and Sticky Rice
- Cook mung beans for 20-25 minutes until soft. Steam until cool.
- Spread sticky rice evenly in a steamer tray.
- Steam sticky rice for 1 hour, adding boiling water if needed.
- After 15 minutes of steaming, add 3 tablespoons of coconut milk.
- After another 15 minutes, add another 3 tablespoons of coconut milk.
- Continue steaming for 30 minutes, adding more coconut milk as needed.
- After the total steaming time of 1 hour (from step 6), the sticky rice is cooked.
Step 3. Make the Mung Bean Topping
- Blend cooled mung beans into a paste.
- Slightly crush peanuts, mix with mung bean paste, instant noodles, sugar, and salt.
- Grate fresh coconut.
Step 4. Serve
- Serve the sticky rice with the mung bean topping, sesame salt, peanuts, and shredded coconut.
Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe
Tips
- Soaking time for mung beans and sticky rice can be adjusted, ideally overnight.
- Don't blend mung beans while hot, it can become lumpy.
- If not using coconut milk, substitute with water.
- Adding pandan leaves directly into the water while steaming will intensify the aroma.
- Leftovers can be stored in the refrigerator and reheated.
Nutrition
- N/A
FAQs
1. Can I substitute the fresh pandan leaves with pandan extract?
Yes, you can! Use about 2-3 teaspoons of pandan extract, but start with less and add more to taste, as the intensity can vary between brands. Fresh pandan offers the best aroma, though.
2. How do I know when the sticky rice is cooked?
The rice is done when it's soft, sticky, and cooked through. You should be able to easily press a grain and it will easily break apart. A slightly glossy sheen is a good indicator too.
3. Can I make this recipe ahead of time?
Yes, Xôi Lá Dứa is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2-3 days. Reheat gently in the microwave or steamer before serving.
Enjoy your homemade Xôi Lá Dứa! This vibrant and flavorful dessert is a perfect treat for any occasion, showcasing the best of Vietnamese culinary tradition. With its simple ingredients and straightforward method, you can easily impress friends and family with this delicious sticky rice.