Vietnamese Magenta Sticky Rice - Xoi La Cam
This Vietnamese magenta sticky rice, or Xôi Lá Cẩm, gets its stunning purple hue from magenta leaves and rich coconut cream. Naturally colored, subtly sweet, and fragrant, this traditional dessert is both beautiful and comforting.
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