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The Hirshon Vietnamese Pandan Sticky Rice - Xôi Lá Dứa

The Hirshon Vietnamese Pandan Sticky Rice – Xôi Lá Dứa

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  • Author: The Generalissimo


  • 2 cups glutinous rice
  • 10 Pandan leaves, fresh or frozen
  • ¼ tsp. pandan extract
  • ½ tsp. kosher salt
  • 2 Tbsp. sugar
  • ¾ cup unsweetened coconut milk, split in thirds
  • ***
  • Accompaniments:
  • ½ cup shredded unsweetened coconut
  • ***
  • Muối Mè | Sesame Seed Topping:
  • Pound sesame seeds with salt in a mortar and pestle in your preferred amounts and to your desired consistency. Alternatively, you can use salted peanuts and just crush them.
  • ***
  • Nước Cốt Dừa | Coconut Cream Sauce:
  • ½ cup unsweetened coconut cream
  • 2 tsp. sugar
  • Pinch of kosher salt


  1. To make pandan juice:
  2. Cut pandan leaves into about 3 inch pieces. Place pandan leaves with some water in a blender and blend until it becomes a paste.
  3. Strain the pandan pulp with a strainer and get all the juice – use a spoon to press down hard on the pandan residue to extract all of it. Discard the pandan residue. Measure out 1 ¾ cups of the green pandan juice, combine with the essence and reserve. Discard or freeze any remainder of the juice for another batch.
  4. Coconut cream sauce:
  5. In a saucepan over medium-low heat, add all ingredients. Whisk thoroughly. Remove from heat, serve warm or allow to cool.
  6. Rice instructions:
  7. Rinse glutinous rice until it runs clear. In a bowl, pour in cleaned rice, pandan extract, ½ tsp. salt, and enough water to just cover the rice to soak. Cover and allow the grains to soak overnight.
  8. An hour before the rice is done soaking, rinse and drain. Add ¼ cup coconut milk and water, just enough to cover. Continue to soak for an additional 2 hours.
  9. Using a mesh sieve, drain the rice. Allow to continue draining, while preparing steamer.
  10. Fill the pot ½ full with water and bring to a boil. Reduce heat to maintain simmer.Prepare the steamer basket. If it has large holes, place cheesecloth or parchment paper down. Add the strained rice. Place the steamer tray on the pot of simmering water and cover with a fitted lid.
  11. Allow to steam for 25 minutes and pour the remaining ¼ cup of coconut milk, plus the combined pandan essence and juice and the sugar. Allow the rice to absorb the juice, milk and sugar for roughly another 15 minutes or until it reaches the desired tenderness.
  12. While the rice is finishing off in the final steam, optionally toast the shredded coconut. Preheat the oven to 350 degrees and toast them until lightly golden. Remove from the oven and set aside – or just use without toasting, as you prefer.
  13. Once the sticky rice is done remove from the steamer and place on a plate, using a decorative mold if you are so inclined. When ready to eat add coconut milk sauce, coconut chips, and sesame seed mixture to the top of the sticky rice. Enjoy!