On the steamer:

  • 2 cups of glutinous rice (soak in water for at least 4 hrs, preferably overnight around 8-12hr)
  • 1/2 cup of coconut milk
  • 1/4 teaspoon of pandan extract
  • couple drops of green food color
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1/4 cup of shredding coconut

Peanut/Sesame Topping

  • 1 tablespoon of roasted peanuts
  • 1 tablespoon of toasted sesame seeds
  • 1 teaspoon of sugar
  • 1 teaspoon of salt

Steamer or Sticky Rice Bamboo steamer

Glutinous rice needs to be soaked for at least 4 hours but preferable overnight around 8-12 hrs. The longer you soak it, the shorter the cook time. Drain the glutinous rice in colander. Add rice to mixing bowl and add pandan essence/flavoring, salt, sugar, and a food color. Mix well until all the grains have an even color.

Bring water in your steamer to boil. Line your steamer pan or bamboo basket with muslin and add the seasoned glutinous rice. Cover the rice with excess cloth cover with a lid. Steam until a grain of rice grain can be squished in your fingers but still slight firm, about 15 minutes or so–add coconut milk and work it into the rice. Remove and let it cool for about 5 minutes.

In a mortal and pesto, crush the peanuts, add sesame seeds and crush together. Add sugar
and salt.

Remove the rice and top with shredded coconut and peanuts/sesame.

(Adapted from http://www.theravenouscouple.com/2009/09/sweet-sticky-rice-with-pandan-xoi-la-dua.html)

In the rice cooker:

Ingredients

2 cups sticky rice (glutious rice, sweet rice)
1 cup coconut milk
1/2 tsp salt
3 tbsp roasted sesame seeds
1-2 tbsp sugar
1/4 cup shredded young coconut

http://www.danangcuisine.com/2012/11/recipe-54-xoi-la-dua-coconut-pandan.html

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