Rice Recipes
Perfect Pandan Sticky Rice Recipe (Xôi Lá Dứa) Every Time
Pandan sticky rice recipe is a sweet, fragrant dessert that holds a special place in Filipino cuisine. The dish gets its distinct green color and aroma from pandan leaves. When infused into glutinous rice with coconut milk, the pandan creates a uniquely flavored rice pudding.
The combination of flavors is difficult to replicate. Pandan has a grassy, almost floral, vanilla-like essence. Paired with the creamy coconut milk and chewy glutinous rice, it makes for a refreshing treat.
Pandan sticky rice is served at celebrations in the Philippines like birthdays and holidays. The color green is associated with health and prosperity, making it perfect for special occasions. Read on to learn how to make this treasured Filipino dessert yourself.
Table content
Ingredients and Equipment
Rice
Special sticky or glutinous rice called malagkit is essential for the proper texture of pandan rice. Regular long grain rice won’t achieve the desired chewy and gummy consistency when cooked.
Sweet rice, also called glutinous or sticky rice, is made from a high starch short grain variety. It’s not actually glutenous, just contains lots of amylopectin that gives it stickiness.
Look for malagkit rice or Thai sticky rice at Asian grocery stores or online sellers. Sweet rice is sometimes labeled as mochiko rice flour which also works well.
Pandan
Fresh pandan leaves are preferred for their intense flavor and color but dried or frozen leaves can substitute when fresh isn’t available. Pandan extract also works but lacks the flavor depth and vivid greenness from leaves.
Find fresh pandan at Asian or international supermarkets. It resembles green grass tied together in bunches. If using dried, reconstitute in hot water first to soften.
Equipment
You’ll need:
- Steamer basket and pot or rice cooker
- Cheesecloth or muslin bag
- Wooden spoon for mixing
- Sharp knife to cut leaves
- Measuring cups and spoons
- Mixing bowl
Specialty tools like a pandan press can extract more color but aren’t necessary. A powerful blender can puree leaves versus hand chopping.
Pandan Sticky Rice Recipe
Pandan Leaf Prep
- Rinse fresh pandan leaves and pat dry. Remove hard bottom stem parts.
- Cut leaves into 2 inch pieces and place in a muslin bag or cheesecloth pouch.
- Using a rolling pin, firmly press and bruise the leaves to release flavor and color.
- Steep the leaves in 1⁄2 cup of hot water for 30 minutes.
- Remove leaves by squeezing liquid from bag. Reserve pandan infused water.
Cooking the Rice
- Rinse malagkit rice in several changes of water until water runs clear. This removes excess starch.
- Soak rice for 1 hour up to overnight until grains appear cracked. This allows grains to fully hydrate.
- Drain rice then transfer to a steamer basket or rice cooker. Add 2 cups water and the reserved pandan water.
- Steam rice for 25-30 minutes until very soft and sticky. If needed, add 1⁄4 cup more water midway through cooking to prevent drying out.
- When rice is tender, stir in 1 can coconut milk. Cook 5 minutes more until fully absorbed.
- Turn off heat and let sit covered for 10 minutes to finish steaming. Fluff with a fork before serving.
Serving Suggestions
Pandan sticky rice is often served with:
- Sweetened coconut cream – Adds even more richness drizzled on top.
- Ripe mango – Provides a sweet, tropical contrast to the rice.
- Other fresh fruit – Slices of pineapple, bananas, lychee are all nice complements.
- Shaved ice – Mounds of pandan rice over soft, flavorful shaved ice makes a cooling dessert.
- Sweetened tapioca pearls – The soft chewy pearls pair nicely with the sticky rice texture.
- Milk tea or coconut juice – These sweetened drinks help balance out the richness.
Get creative by:
- Layering pandan rice with puddings like leche flan for a parfait.
- Wrapping rice balls in banana leaves for handheld treats.
- Using as a filing for pastries like donuts or crepes.
FAQs About Pandan Sticky Rice Recipe
What’s the secret to making sticky rice?
The secret to making sticky or glutinous rice is to use short-grain Asian rice varieties that are high in amylopectin starch. This allows the grains to stick together more than long grain rices. Soaking the rice beforehand also helps release starches.
What does pandan rice taste like?
Pandan rice is rice flavored with pandan leaves. It has a nutty, sweet, aromatic flavor often described as reminiscent of freshly cut grass or vanilla. The pandan gives the rice a light green hue.
How to use pandan leaves in rice?
To use pandan leaves to flavor rice, wash and cut about 5-10 leaves into 1-2 inch pieces. Place the leaves in the rice cooker with water and rice. Cook as normal and the rice will take on the pandan flavor and color. You can also tie the leaves in a knot and remove after cooking.
What is the difference between jasmine and pandan rice?
Jasmine rice is a long grain Thai fragrant rice with a floral aroma. Pandan rice can use jasmine rice as its base, but the pandan leaf flavoring gives it a different taste and color. Jasmine rice has a mainly neutral flavor on its own.
Conclusion: Pandan Sticky Rice Recipe
With floral pandan, creamy coconut milk, and properly cooked sweet rice, you can create this quintessential Filipino dessert. Pandan sticky rice is perfect for transporting you to the tropics from your own kitchen. Its unique flavor and color makes it worth seeking out the key specialty ingredients. Your friends and family will be impressed with your rendition of this traditionally celebratory dish.
Other Filipino sweets like ube halaya purple yam jam or leche flan custards are also delicious homemade treats to try next. Pandan sticky rice is a great intro to the wonderful world of Filipino desserts.
Ingredients
- For the Sticky Rice:
- Glutinous rice: 2 cups uncooked glutinous rice (also called sweet rice or sticky rice)
- Water: 1 ¾ cups to 2 cups water (depending on desired texture)
- For the Pandan Flavor:
- Pandan leaves: 5-10 pandan leaves, tied into a knot (or 1-2 teaspoons of pandan extract)
- For Finishing Touches (Optional):
- Coconut milk: ½ cup canned coconut milk (for serving)
- Sesame seeds: ½ tablespoon toasted sesame seeds (for garnish)
- Sugar: ¼ cup to ½ cup sugar (for serving, adjust to your sweetness preference)
Instructions
- Soak the Rice: Rinse the glutinous rice thoroughly in cold water until the water runs clear. Drain the rice well. In a large bowl, combine the rinsed rice with the pandan leaves tied into a knot (or pandan extract, if using). Add 1 ¾ cups of water. Cover the bowl and soak the rice for at least 4 hours, or up to overnight (12 hours) for a softer texture.
- Prepare for Steaming: If using a steamer basket, line it with a cheesecloth or banana leaves (optional) to prevent the rice from sticking. Alternatively, you can use a rice cooker with a steaming function.
- Steam the Rice: After soaking, drain the rice and discard the pandan leaves (or remove the pandan extract). Transfer the rice to the steamer basket or rice cooker steamer insert. Pour in the remaining ½ cup of water (or slightly more if the rice seems dry). Bring the water in the steamer pot to a boil.
- Steam the First Layer: Steam the rice for 20-25 minutes.
- Fluff and Steam Again: After 20-25 minutes, carefully remove the steamer basket or rice cooker insert. Using a fork, gently fluff the rice. If using a steamer, add a splash of water and return the rice to the steamer. If using a rice cooker, stir the rice gently and continue steaming according to your rice cooker's instructions.
- Steam Until Cooked: Steam for an additional 20-25 minutes, or until the rice is cooked through and translucent. The rice should be sticky but not mushy.
- Serve Hot: While the rice is steaming in the final stage, you can prepare the optional coconut milk, sesame seeds, and sugar for serving. Once cooked, remove the steamer basket or rice cooker insert from the heat.
- Enjoy! Serve the Pandan Sticky Rice warm or hot. You can drizzle with a little coconut milk, sprinkle with toasted sesame seeds, and offer some sugar on the side for individual sweetening preference.
Notes
- Soaking Time: Soaking the rice for at least 4 hours helps to soften the glutinous rice and achieve the desired sticky texture. Soaking overnight can result in a softer and fluffier texture.
- Water Adjustment: The amount of water needed may vary slightly depending on the type of glutinous rice you use and your desired texture. Start with 1 ¾ cups of water and add a little more if the rice seems too dry after soaking.
- Pandan Leaves vs. Extract: Fresh pandan leaves impart a more intense pandan aroma and flavor. If you don't have pandan leaves, you can substitute them with pandan extract. However, the flavor will be more subtle.
- Leftovers: Leftover Pandan Sticky Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave until warmed through. The texture may become slightly less sticky upon reheating.
Nutrition Facts
Pandan Sticky Rice Recipe (Xôi Lá Dứa)
Serves: 2-3
|
Amount Per Serving: 1 cup
|
||
|---|---|---|
| Calories | 300-400 | |
| % Daily Value* | ||
| Total Fat 2-3g | 3.1% | |
| Saturated Fat trace | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0 | |
| Sodium 10-20mg | 0.4% | |
| Total Carbohydrate 60-70g | 20% | |
| Dietary Fiber 1-2g | 4% | |
| Sugars 10-20g | ||
| Protein 5-7g | ||
| Vitamin A Low | Vitamin C Low | |
| Calcium 2-5% | Iron 5-10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me