Pandan Sticky Rice (Xôi Lá Dứa) is a popular street food in Vietnam, cherished for its vibrant green color and delicate pandan aroma.
Traditionally, it takes hours of soaking to get that perfect sticky texture—but with my quick tip, you can skip the wait and have this delicious treat ready in under an hour!
What is Xôi Lá Dứa?
In Vietnamese, xôi refers to steamed sticky rice or glutinous rice, while uncooked sticky rice is called gạo nếp, and lá dứa means pandan.
Pandan is the vanilla of Southeast Asia—a fragrant, widely loved ingredient not only in Vietnam but also in Thai, Malaysian, and Indonesian cuisines throughout the region.
Sticky rice is a staple in Vietnamese cuisine, second only to jasmine rice. Vietnamese cooks love pairing sticky rice with natural ingredients to create vibrant and flavorful variations of xôi. Here are a few favorites beyond pandan sticky rice:
Xôi Mặn: Savory sticky rice topped with Mỡ Hành (scallion oil), Lạp Xưởng (Chinese sausage), Chả Lụa (Vietnamese ham), and Chà Bông (pork floss).
Xôi Thịt Kho: A Northern-style sticky rice dish often paired with Thịt Kho Tàu (braised pork and eggs).
Xôi Đậu Xanh (mung bean sticky rice): A comforting combination of sticky rice and mung beans.
Xôi Gấc (Gac sticky rice): sticky rice cooked with Gấc, a unique fruit in Vietnam, for a beautiful red hue.
In addition, we have Xôi Xéo (sticky rice with hand-cut mung bean paste), Xôi Đậu Đen (sticky rice with black beans), Xôi Vò (mung bean-coated sticky rice), Xôi Gà (sticky rice with chicken)…
How I developed this pandan sticky rice recipe
Even after moving to Germany, I explored various quick methods for making sticky rice—like using the Instant Pot, rice cooker, or even the microwave. While these techniques are convenient, nothing beats the traditional steaming method for achieving that perfect texture.
Sticky rice absorbs much less water than jasmine or basmati rice, which is why cooking it like regular rice can result in a soggy mess. My grandma always soaked the sticky rice overnight to ensure it absorbed enough water, making it soft and fluffy for steaming. However, this requires some planning.
Recently, I discovered a quicker method from some Vietnamese aunties that eliminates the soaking step and allows you to enjoy delicious sticky rice in under an hour!
Interestingly, there’s a stark difference between how Vietnamese and Thai cooks prepare coconut sticky rice. Thai chefs typically mix steamed sticky rice with coconut milk and let it rest to absorb the flavor, while in Vietnam, we often combine the sticky rice and coconut milk together during the cooking process.
Ingredients
Sticky Rice: Also known as glutinous or sweet rice, I’m using Vietnamese short-grain sticky rice, or Nếp Cái Hoa Vàng. Long-grain sticky rice works well too!
Coconut Milk: Full-fat coconut milk adds a rich and creamy flavor.
Pandan Leaves: Fresh or frozen pandan leaves are perfect for this recipe and can be found at most Asian markets.
Pandan Flavoring Extract (optional): For a bright green color. I often use my homemade pandan extract for a natural touch, but today I went with a store-bought one.
Salt & Sugar: Essential for balancing the dish’s sweetness and savoriness.
Accompaniments: I’m serving the pandan sticky rice with shredded coconut, sweetened coconut sauce and Muối Mè (Sweet and Salty Sesame Peanut Sprinkles) for a delightful touch.
Related Recipes | More Delicious Recipes with Pandan
Helpful Tips
- Steaming Time: The steaming time can vary, so check regularly to ensure the sticky rice is soft and fluffy.
- Versatile Enjoyment: This pandan sticky rice is a perfect match for both sweet and savory dishes:
Discover more delicious and authentic Vietnamese recipes
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Easy Pandan Sticky Rice | Xôi Lá Dứa (Under An Hour)
Equipment
- 1 Steamer
Ingredients
- 2½ cup sticky rice (shor-grain or long-grain) (about 500g)
- 1½ oz pandan leaves (about 45g)
- ⅔ cup water (about 150ml)
- 1¼ cup coconut milk (full-fat) (about 300ml)
- 1 tsp salt
- 1 tbsp granulated sugar
- ⅛ tsp pandan flavor (optional)
- Shredded coconut
Muối Mè (Vietnamese Sesame Peanut Sprinkles)
- 2 tbsp roasted sesame seeds
- 4 tbsp roasted peanuts
- 3 tbsp granulated sugar
- ½ tbsp roasted salt (roasting the salt helps preserve the sprinkles longer)
Instructions
- Wash the sticky rice 3-4 times until the water is nearly clear to remove excess starch, which helps ensure the rice turns out fluffy when steamed. Drain thoroughly.
- Rinse pandan leaves and cut them into small pieces. Blend with water, then strain through a sieve to extract about 2/3 cup (150ml) of pandan juice. If needed, add extra water to reach 2/3 cup.
- In a nonstick pan, combine the sticky rice, pandan juice, pandan extract, coconut milk, and salt.
- Bring to a boil, then reduce to medium-high heat. Stir gently while the rice absorbs the liquid. The rice is ready when drawing a line through it leaves a visible path.
- Transfer the rice into a steamer, with pandan leaves at the base if you'd like an extra hint of fragrance. Make a few small holes in the rice using chopsticks or your finger to help the steam spread evenly. Steam on medium-high heat for 30-40 minutes, adjusting the time based on the amount of rice. About two-thirds of the way through, add the sugar and gently fluff the rice to combine. Continue steaming until fully cooked.
- Lightly pound roasted sesame seeds and peanuts, then mix with roasted salt and sugar.
- Serve the sticky rice with sesame peanut sprinkles and shredded coconut. Enjoy!
