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Easy Pandan Sticky Rice | Xôi Lá Dứa (Under An Hour)

Pandan Sticky Rice (Xôi Lá Dứa) is a beloved Vietnamese street food, celebrated for its eye-catching green hue and enchanting pandan fragrance. While the traditional method involves hours of soaking to achieve the ideal sticky texture, my handy tip allows you to whip up this delightful dish in less than an hour—no waiting required!

Prep Time
15 mins
Cook Time
15 mins
Servings: 4 people
Course: Main Course
Cuisine: Vietnamese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. In a nonstick pan, combine the sticky rice, pandan juice, pandan extract, coconut milk, and salt.
  4. 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.
  5. 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.
  6. Lightly pound roasted sesame seeds and peanuts, then mix with roasted salt and sugar.
  7. Serve the sticky rice with sesame peanut sprinkles and shredded coconut. Enjoy!