Xoi Vi, or Fragrant Sticky Rice Cake, is a beloved Vietnamese street food known for its irresistible aroma and subtly sweet flavor. This isn't your average sticky rice; the careful combination of glutinous rice, coconut milk, and a touch of sugar creates a delicate texture and a captivating fragrance that will transport you straight to the bustling streets of Vietnam. Beyond its deliciousness, Xoi Vi is remarkably easy to prepare, making it a perfect dish for both seasoned cooks and enthusiastic beginners. Its versatility shines through in its adaptability – enjoy it plain, topped with savory ingredients, or sweetened with fresh fruit.
This simple yet satisfying recipe unlocks the secrets to making perfectly cooked Xoi Vi at home. From choosing the right type of rice to mastering the steaming technique, we'll guide you step-by-step through the process, ensuring you achieve that authentic Vietnamese flavor and texture. Get ready to embark on a culinary journey and experience the magic of this fragrant and delightful rice cake.
Tools Needed
- Steamer or rice cooker
- Pot
- Mold
Ingredients
- Sticky rice: 300g
- Mung beans: 60g
- Palm sugar (or granulated sugar): 150g
- Sesame seeds: 30g
- Coconut milk: 150ml
- Water/Quail broth: 280ml
- Hand flavor powder or vanilla extract
- Salt
- Star anise powder (optional)
- Banana leaves
Step-by-Step Instructions
Step 1. Prepare the Rice and Beans
- Wash and soak sticky rice and mung beans for a few hours.
- Steam or cook the sticky rice and mung beans together until soft.
- Add water or quail broth to the sticky rice and mung beans, ensuring the liquid level is even with the rice.
- Steam for 30 minutes (or longer, depending on the amount of sticky rice).
Step 2. Make the Sweet Sauce
- Melt palm sugar (or granulated sugar) and add salt and star anise powder (or vanilla extract) for flavor.
Step 3. Combine and Cook
- Once the sticky rice is cooked, add the sugar mixture and coconut milk. Stir-fry over low-medium heat until the sticky rice is evenly coated and thickened.
Step 4. Shape, Set, and Serve
- Press the sticky rice mixture into a mold lined with banana leaves. Sprinkle with sesame seeds.
- Press firmly to compact the mixture. Let it cool completely.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For a larger batch, adjust the ingredient quantities proportionally (e.g., 1kg sticky rice, 200g mung beans, 500g sugar, 500ml coconut milk).
- The sticky rice cake is best enjoyed after cooling completely. It can be stored for up to 2 days.
Nutrition
- N/A
FAQs
1. Can I use regular rice instead of glutinous rice?
No, glutinous rice (also called sweet rice) is essential for the sticky texture of Xoi Vi. Regular rice won't achieve the same consistency.
2. How can I store leftover Xoi Vi?
Store leftover Xoi Vi in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or steamer before serving.
Enjoy your freshly made Xoi Vi! This fragrant and delicious sticky rice cake is perfect for breakfast, a snack, or a light dessert. We hope you've enjoyed this easy recipe and will share your delicious creation with friends and family.