Vietnamese Coconut Sticky Rice (Xôi Dừa)

Ingredients

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 1/2 cups (360ml) coconut milk 1 1/2 cups (360ml) coconut milk
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons toasted sesame seeds 2 tablespoons toasted sesame seeds
• 2 tablespoons shredded coconut 2 tablespoons shredded coconut
• 2 tablespoons mung bean paste 2 tablespoons mung bean paste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. 2.
   Drain the soaked rice and transfer it to a steamer basket lined with cheesecloth. Steam the rice over high heat for 20-25 minutes, or until it becomes soft and sticky.
3. 3.
   In a saucepan, combine the coconut milk, sugar, and salt. Heat the mixture over medium heat until the sugar has dissolved.
4. 4.
   Pour the coconut milk mixture over the steamed rice and mix well to ensure the rice is evenly coated.
5. 5.
   Cover the rice with a clean kitchen towel and let it rest for 10 minutes to allow the flavors to meld.
6. 6.
   Meanwhile, toast the sesame seeds in a dry skillet over medium heat until golden brown. Set aside.
7. 7.
   Serve the Coconut Sticky Rice warm, topped with toasted sesame seeds, shredded coconut, and mung bean paste.

Treat your ingredients with care...

• Glutinous rice — Make sure to rinse the rice thoroughly to remove excess starch before soaking. This will help achieve a sticky texture.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor. Shake the can well before using to ensure the cream is evenly distributed.
• Mung bean paste — You can make your own mung bean paste by soaking mung beans overnight, cooking them until soft, and then blending them into a smooth paste.

Tips & Tricks

• Soaking the glutinous rice overnight will result in a stickier texture.
• If you prefer a sweeter taste, you can increase the amount of sugar in the coconut milk mixture.
• Experiment with different toppings such as crushed peanuts or sliced fresh fruit for added variety.
• Leftover Coconut Sticky Rice can be stored in the refrigerator for up to 3 days. Reheat it in the microwave or steam it again before serving.

Serving advice

Serve the Coconut Sticky Rice warm as a standalone dish or as a dessert. It pairs well with a cup of Vietnamese coffee or a refreshing glass of iced tea.

Presentation advice

To enhance the presentation, shape the sticky rice into small mounds using a mold or a small bowl. Garnish each mound with a sprinkle of toasted sesame seeds, shredded coconut, and a dollop of mung bean paste.