Ice Cream with Sticky Rice
Ice cream with sticky rice is a popular Vietnamese street snack/dessert with amazing flavor, fragrance, and texture. All elements complement each other extremely well, and you will be surprised at how addictive it is.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 oz frozen pandan leaves ((6-7 leaves, optional))
- 1 1/4 cup water
- 1/2 cup sticky rice
- 3/16 teaspoon salt
- 2 tablespoons canned coconut milk
- 1/3 cup unsweetened coconut flakes
- coconut ice cream ((or regular ice cream with coconut or vanilla flavor))
Instructions
- 1
Wash panda leaves and cut into shorter pieces. Blend pandan leaves with water. Pour the mixture through a fine strainer or cotton cloth, strain/squeeze out pandan juice and discard pandan pulps.
- 2
Wash sticky rice and soak in the pandan juice for 4 to 6 hours. It is fine to omit the pandan leaves and just soak the sticky rice in plain water.
- 3
Remove sticky rice from pandan juice (and give it a quick rinse if you want). Mix salt into the rice. Steam rice for 15-18 minutes until soft. Add coconut milk, mix and continue steaming for another 5 minutes. After that, spread cooked rice onto a plate to cool.
- 4
While steaming rice, place a pan over medium low-medium heat and toast coconut flakes for about 5 minutes or so, or until they turn golden yellow. Stir frequently while toasting. Set aside to cool. You can also toast them in the oven at 325F for 6-7 minutes.
- 5
Place sticky rice in a serving bowl, top with ice cream and toasted coconut flakes and serve.