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.

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

1. Rinse fresh pandan leaves and pat dry. Remove hard bottom stem parts.
2. Cut leaves into 2 inch pieces and place in a muslin bag or cheesecloth pouch.
3. Using a rolling pin, firmly press and bruise the leaves to release flavor and color.
4. Steep the leaves in 1⁄2 cup of hot water for 30 minutes.
5. Remove leaves by squeezing liquid from bag. Reserve pandan infused water.

Cooking the Rice

1. Rinse malagkit rice in several changes of water until water runs clear. This removes excess starch.
2. Soak rice for 1 hour up to overnight until grains appear cracked. This allows grains to fully hydrate.
3. Drain rice then transfer to a steamer basket or rice cooker. Add 2 cups water and the reserved pandan water.
4. 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.
5. When rice is tender, stir in 1 can coconut milk. Cook 5 minutes more until fully absorbed.
6. 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.