Pandan Sticky Rice w/ Shredded Coconut (Xôi Lá Dứa)
Pandan sticky rice dessert, or xôi lá dứa, is a wonderful warm snack or dessert with pandan leaves taking the stage with a strong coconut hit too. It's a tasty balance of sweet, salty, and nutty flavors you'll love to share!
- Prep time
- 4 hr
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1/2 can coconut cream
- 3-4 tbsp sugar
- 1 tsp salt
- 1 tbsp freshly toasted sesame seeds
- 1/2 tsp sugar
- 1/2 tsp salt
- shredded coconut
Instructions
- 1
Cut pandan leaves into small pieces, blend with the filtered water until the pieces are very small. About 30-60 seconds depending on your blender.
- 2
Strain, squeeze & discard the pulp, leaving you with the pandan water.
- 3
Add pandan extract & salt to pandan water.
- 4
Add the mixture to the rice in a large bowl. Add a little extra water if needed to just submerge rice.
- 5
Soak the rice for 4-12 hours unrefrigerated. Drain liquid from the rice.
- 6
Steam the rice for 15-20 min, until rice is soft and slightly clear. Soft enough to squeeze with your fingers.
- 7
Mix coconut sauce ingredients in a small bowl, then add to rice in the steamer, and mix to coat evenly.
- 8
Steam for another 10-15 more minutes.
- 9
Topping
- 10
Blend the roasted sesame, sugar and salt in a food processor until fine, but not pasty.
- 11
Add shredded coconut and topping to the sticky rice just before serving either in a large platter to share, or in individual bowls.