The Best Pandan Sticky Rice (Xoi La Dua)

Add 12 pandan leaves and 1 cup of water to a blender. Blend until a smooth consistency. Strain the pandan juice with a fine mesh sieve into a bowl.

Add ⅛ tsp of pandan extract to the bowl and mix.

Rinse 1 cup of glutinous rice until the water runs clear (4-5 times). Add the rice to the bowl with the pandan juice. Let the rice soak for 4 hours or overnight. If at any point, the rice starts to look too dry, add more water. Place the bowl in the fridge if soaking overnight.

Prep your steamer by bringing water to a simmer and adding the steamer insert. Place a sheet of parchment paper on top of the steamer insert. I like to poke holes in the parchment paper to help the steam come through.

Drain the rice and pour onto the steamer insert. Cover and steam for 40 minutes. Taste the sticky rice for doneness. If the rice is undercooked, continue cooking for a few more minutes before testing again.

While the rice is steaming, make your coconut sauce. Combine ¼ cup of coconut milk, 2 tbsp of granulated sugar, and ¼ tsp of salt. Cook over medium heat until the sugar melts and remove from the heat.

Once the rice is done steaming, pour the coconut sauce over the top with 1 tbsp of shredded coconut (optional). Mix until all the rice is coated in the sauce. Let it sit for 10 minutes to absorb.

Lastly, make your sesame seed topping. Toast 1 tbsp of sesame seeds and grind in a mortar and pestle. I like to use the back of a spoon or knife. Add ½ tsp of granulated sugar and 1 pinch of salt and mix.

Now it's time to serve your sticky rice! Spoon the sticky rice into a bowl. Top with sesame seed topping and 1 tbsp of shredded coconut (optional).