This post may contain affiliate links. See disclosure for details.
Vietnamese Magenta Sticky Rice – Xoi La Cam
Ingredients
Ingredients:
- 2 cups magenta leaves
- 5 pandan leaves, optional
- 2 cups glutinous rice or sweet rice grains
- 7 fl oz can coconut cream
Garnish:
- 1 cup coconut, shredded
- 1 Tbsp toasted sesame seeds
- ¼ cup sugar
- ½ tsp kosher salt
- ¾ cup coconut cream
Instructions
- Add magenta and pandan leaves to a pot and fill with water just enough to cover the leaves.
- Bring it to a boil, then reduce heat to medium and let it boil for 5 minutes.
- Strain the leaves and let the magenta colored water cool.
- Rinse rice until water turns clear. Drain.
- Once the magenta water is cool, add rinsed rice and let it soak overnight, or at least 5 hours.
- After soaking is complete, drain.
- Put the magenta colored rice in a bowl and pour in the entire can of coconut cream. Mix it throughly.
- In a hot steamer, add rice and steam for 15 minutes.
- Mix all the dry granish ingredients together.
- Add cooked rice to a serving bowl/platter. Then add the mixed dry garnish on top.
- Drizzle coconut cream and serve!
Nutrition
Serving: 1portion | Calories: 792kcal | Carbohydrates: 98g | Protein: 11g | Fat: 42g | Saturated Fat: 36g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 305mg | Potassium: 467mg | Fiber: 7g | Sugar: 14g | Vitamin A: 0.2IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 4mg
Did you make this recipe? Give it a star rating below!