Five-Color Sticky Rice

Ingredients

In this adaptation, the traditional Vietnamese Xôi ngũ sắc is transformed into a Chinese religious cuisine by incorporating Chinese culinary techniques and symbolism. The dish is prepared with Chinese food colorings and follows the principles of Chinese religious beliefs, emphasizing harmony and auspiciousness. We alse have the original recipe for Xôi ngũ sắc, so you can check it out.

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon pandan extract 1 teaspoon pandan extract
• 1 teaspoon beetroot powder 1 teaspoon beetroot powder
• 1 teaspoon matcha powder 1 teaspoon matcha powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon butterfly pea flower extract 1 teaspoon butterfly pea flower extract
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• Assorted toppings (e.g., toasted sesame seeds, shredded coconut, dried fruits) Assorted toppings (e.g., toasted sesame seeds, shredded coconut, dried fruits)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 7g
• Carbohydrates (total, sugars): 68g, 12g
• Protein: 4g
• 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 divide it into five equal portions.
3. 3.
   In a small saucepan, heat the coconut milk over low heat until warm. Divide the warm coconut milk into five equal portions.
4. 4.
   In separate bowls, mix each portion of coconut milk with one of the food colorings: pandan extract, beetroot powder, matcha powder, turmeric powder, and butterfly pea flower extract.
5. 5.
   Steam each portion of rice separately for 20 minutes or until cooked and sticky.
6. 6.
   In a large mixing bowl, combine the cooked rice with the sugar and salt. Mix well to evenly distribute the flavors.
7. 7.
   Take a square or round mold and layer each color of sticky rice, pressing down gently to create distinct layers.
8. 8.
   Allow the rice to cool and set in the mold for at least 30 minutes.
9. 9.
   Carefully remove the rice from the mold and garnish with assorted toppings.
10. 10.
    Serve the Five-Color Sticky Rice as a centerpiece for a festive meal or as a symbol of good luck and prosperity.

Treat your ingredients with care...

• Glutinous rice — Ensure that the rice is soaked adequately to achieve the desired sticky texture.
• Pandan extract — Use natural pandan extract for an authentic flavor and vibrant green color.
• Beetroot powder — Adjust the amount of beetroot powder to achieve the desired shade of pink.
• Matcha powder — Use high-quality matcha powder for a vibrant green color and subtle bitterness.
• Butterfly pea flower extract — Steep dried butterfly pea flowers in hot water to create a natural blue color.

Tips & Tricks

• Soak the glutinous rice overnight for the best texture.
• Use natural food colorings for vibrant and authentic colors.
• Experiment with different toppings such as toasted sesame seeds, shredded coconut, or dried fruits for added texture and flavor.
• Serve the Five-Color Sticky Rice with a side of fresh fruits or sweet sauces for a complete dessert experience.
• To make the dish more festive, shape the sticky rice into individual portions using cookie cutters.

Serving advice

Serve the Five-Color Sticky Rice as a centerpiece for special occasions or religious ceremonies. Encourage guests to mix the colors together before enjoying the dish to symbolize unity and harmony.

Presentation advice

Arrange the Five-Color Sticky Rice on a large platter, ensuring that the colors are distinct and visually appealing. Garnish with toasted sesame seeds and shredded coconut for an added touch of elegance.