Yunnan-style Sticky Rice with Coconut Milk

Ingredients

In Yunnan cuisine, the traditional Vietnamese dish Xôi vò is adapted to incorporate the flavors and ingredients commonly found in Yunnan. While both dishes feature sticky rice, Yunnan-style Sticky Rice with Coconut Milk uses coconut milk instead of mung bean paste as the main flavoring agent. Additionally, Yunnan cuisine often incorporates toasted sesame seeds or shredded coconut as garnishes, adding a delightful crunch and enhancing the overall taste experience. We alse have the original recipe for Xôi vò, 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
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• Toasted sesame seeds, for garnish Toasted sesame seeds, for garnish
• Shredded coconut, for garnish Shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 50g, 10g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 2 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 tender and translucent.
3. 3.
   In a saucepan, heat the coconut milk over medium heat. Add the sugar and salt, stirring until dissolved.
4. 4.
   Once the rice is cooked, transfer it to a mixing bowl. Pour the warm coconut milk mixture over the rice and gently fold until well combined.
5. 5.
   Let the rice sit for 10 minutes to absorb the flavors. Serve the Yunnan-style Sticky Rice with Coconut Milk warm, garnished with toasted sesame seeds and shredded coconut.

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 fluffy and tender texture.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor. Shake the can well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a twist, you can add a splash of pandan extract to the coconut milk mixture for a fragrant and vibrant green color.
• If you prefer a sweeter dessert, you can increase the amount of sugar in the coconut milk mixture to your taste.
• To enhance the coconut flavor, you can toast the shredded coconut before using it as a garnish.

Serving advice

Serve Yunnan-style Sticky Rice with Coconut Milk as a warm dessert. It pairs well with a cup of hot tea or a refreshing glass of iced jasmine tea.

Presentation advice

To elevate the presentation, you can shape the sticky rice into small individual portions using a mold or a small bowl. Garnish each portion with a sprinkle of toasted sesame seeds and a sprinkle of shredded coconut.