Xôi, or Vietnamese sticky rice, is a beloved traditional dish that’s as versatile as it is delicious. It’s often enjoyed as both a savory and sweet treat, making it a staple in Vietnamese cuisine. In this blog post, we’ll explore how to make three vibrant variations of xôi: red (xoi gac), green (pandan), and blue (butterfly pea flower). These colorful creations not only taste fantastic but also make for an eye-catching addition to any table.

Before we start, let’s gather the basic ingredients you’ll need:

For all three types of xôi:

• Glutinous rice (also known as sticky rice)
• Coconut milk
• Sugar
• Salt
• Water

Red Sticky Rice (Xôi Gấc)

• Gấc fruit (baby jackfruit) You can find this in the frozen section at Asian Markets.

Green Sticky Rice (Xôi Lá Dứa)

• Pandan extract (to achieve that lush green color)

Blue Sticky Rice (Xôi Xanh)

• Butterfly pea flowers (for the mesmerizing blue hue)

Whether you prefer the vibrant red of xoi gac, the lush green of pandan xoi, or the mesmerizing blue of butterfly pea flower xoi, these dishes are sure to brighten up your table. Xôi is not only a tasty treat but also a symbol of tradition and celebration in Vietnamese culture. So give it a try for these homemade xôi variations. Whether it’s a special occasion or just a regular day, xôi is always a welcome addition to any meal and super easy to make.

How to make Xôi (Vietnamese Sticky Rice)

Recipe by Jen H. DaoCourse: Appetizers, Dessert, Recipes, Vegetarian

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• 3 cups glutinous rice

• 1 can coconut milk

• 1/2 c sugar

• 1 tsp salt

• 1 tsp vanilla

• 1 1/2 tbsp tapioca starch

• 2-3 drops pandan extract

• 2 tbsp Gấc fruit (baby jackfruit)

• 2 tbsp dried butterfly pea flowers

Directions

• Soak 2 cups of glutinous rice in plain water and 1 cup in butterfly pea flower water overnight or for at least 4 hours. Drain.
• Mix pandan extract in 1 cup of rice and 2 tbsp Gấc fruit in another cup of rice. Place into a steamer basket and steam the rice for 18-20 mins, fluffing up the rice every 10 mins.
• Mix together coconut milk, sugar, salt, and vanilla. Scoop out 1 cup and pour it over the steamed rice. Mix and fluff up rice.
• In a pot, pour the remaining coconut sauce and whisk in tapioca starch. Cook on med/low heat 4-5 mins, stirring constantly until it thickens. Pour spoonfuls of coconut sauce over rice right before eating and top with sesame seeds (optional).

Recipe Video