Xôi lá dứa is pandan sticky rice, a well-known dish in Vietnam. You can have it for breakfast or as a dessert. The glutinous rice soaks overnight in pandan juice, which gives it its green colour, and is then steamed and topped with grated coconut, peanut and sesame. There are 4 steps. Plan ahead: the rice soaks for one night. Ingredients 2 bowls glutinous rice Pandan leaves 1 tablespoon sugar 1 teaspoon salt 200 g grated coconut (coconut meat) Chopped roast peanut Roasted white sesame How to make xôi lá dứa 1. Make the pandan juice Wash the pandan leaves and slice them into small pieces. Put them in a blender and puree them with cold water. Strain the puree, throw away the leaf residue and keep only the pandan juice. 2. Soak the rice overnight Mix the pandan juice with 2 liters of cold water. Soak the glutinous rice in this mixture, add 1 teaspoon salt and leave it for one night. 3. Steam the rice The next day, take the rice out and wait until it’s dry. Steam the rice, turning it over with chopsticks from time to time; the author calls this an important step. Then add a little sugar, if you like. 4. Top and serve When the rice is cooked, ladle it into a bowl. Arrange the grated coconut, chopped roast peanut and roasted white sesame on top. Share:
