Pandan Sticky Rice / Xoi La Dua

Method7 steps

1. 1

   Step 1: Wash the full 2 cups long-grain glutinous rice several times with cold water until the water is mostly clear. Drain away the washing water.

   Uses 2 cups long-grain glutinous/sweet rice · Cold water as needed to wash and rinse the glutinous rice

2. 2

   Step 2: Cover the rinsed rice from step 1 with separate soaking water and soak for 1 hour.

   Soak glutinous rice · 60 minUses rinsed glutinous rice · Water as needed to cover the rinsed rice for the 1-hour soak

3. 3

   Step 3: Discard the soaking water, rinse the rice from step 2 once more with cold water and drain well.

   Uses soaked rice, drained from soaking water · Cold water as needed to wash and rinse the glutinous rice

4. 4

   Step 4: Put all the soaked, drained rice from step 3 in the rice cooker with 1 3/4 cups fresh cooking water and 1/4 tsp salt. Choose one pandan flavoring: either 1 tsp essence or 1/4 tsp paste. Stir to combine, close the lid and select Cook.

   Uses all soaked and drained glutinous rice · 1 3/4 cups water · 1/4 tsp salt · 1 tsp pandan essence, if chosen · 1/4 tsp pandan paste, if chosen instead

5. 5

   Step 5: Let the cooker from step 4 complete its Cook cycle and switch to Keep Warm. Stir the rice, cover again and leave in Keep Warm for another 10 minutes.

   Finish sticky rice on Keep Warm · 10 minUses rice, cooking water, salt and chosen pandan flavoring in cooker

6. 6

   Step 6: Divide the finished pandan sticky rice from step 5 among six dessert bowls. Distribute the 1/2 cup ready sweet coconut sauce over the rice and sprinkle with the 1 tbsp ready roasted sesame seeds.

   Uses finished pandan sticky rice · 1/2 cup ready sweet coconut sauce · 1 Tbsp roasted sesame seeds

7. 7

   Step 7: Refrigerate any leftover rice and topping promptly in shallow covered containers, within 2 hours, at 4 °C (40 °F) or below. Enjoy within 2–3 days. Reheat a portion until steaming hot throughout, reaching 74 °C (165 °F).

   Uses leftover pandan rice and toppings