Pandan Sticky Rice (Xoi La Dua) is another easy and tasty rice cooker recipe: Glutinous rice is infused with Pandan essence to make a wonderfully fragrant and delicious treat. This dish is a cinch to make in the rice cooker. To serve, top the sticky rice with a generous amount of sweet coconut sauce and roasted sesame seeds. Enjoy the Pandan Sticky Rice for breakfast, dessert or as a snack!
Pandan Sticky Rice / Xoi La Dua
Ingredients
2 cups long-grain glutinous/sweet rice
1 3/4 cups water
1 tsp Pandan essence or
1/4 tsp Pandan paste
1/4 tsp salt
Toppings
1/2 cup coconut sauce
1 Tbsp roasted sesame seeds
Directions
Wash the glutinous rice several times until the water is mostly clear.
Soak the rice for 1 hour.
Rinse the rice one more time and drain well.
Put the rice into the rice cooker along with the water, Pandan essence and salt. Stir together combining all ingredients well. Set the rice cooker to “Cook”.
Cook until it switches over to a “Keep Warm” mode. Stir the rice. Cover and cook for another 10 minutes in the “Keep Warm” mode.
To serve, spoon the Pandan Sticky Rice into dessert bowls. Top with a generous amount of the sweet coconut sauce and sprinkle with roasted sesame seeds.
Refrigerate any remaining portions. Enjoy within 2-3 days.
Yields: 6 servings
Pandan Sticky Rice / Xoi La Dua
Ingredients
- 2 cups long-grain glutinous/sweet rice
- 1 3/4 cups water
- 1 tsp Pandan essence or
- 1/4 tsp Pandan paste
- 1/4 tsp salt
Toppings
- 1/2 cup coconut sauce
- 1 Tbsp roasted sesame seeds
Instructions
-
Wash the glutinous rice several times until the water is mostly clear.
-
Soak the rice for 1 hour.
-
Rinse the rice one more time and drain well.
-
Put the rice into the rice cooker along with the water, Pandan essence and salt. Stir together combining all ingredients well. Set the rice cooker to "Cook".
-
Cook until it switches over to a "Keep Warm" mode. Stir the rice. Cover and cook for another 10 minutes in the "Keep Warm" mode.
-
To serve, spoon the Pandan Sticky Rice into dessert bowls. Top with a generous amount of the sweet coconut sauce and sprinkle with roasted sesame seeds.
-
Refrigerate any remaining portions. Enjoy within 2-3 days.
Hi Co Trang, thank you for this easy recipe. It’s been a few years since i’ve had xoi and this recipe reminded me of my mom’s cooking. Thank you!
Hi chi Trang, any idea how many of the la dua could I substitute for the essense to get good color and flavor? I live in Hanoi so I can just go get some of the leaves at the market. Thanks!
Hi em, use 2 fresh leaves. If you would like brighter color, you can add a bit of green food color. Enjoy!
What if I would like coconut milk instead of water ? Or a mixture of it. How many cups would it be?
Hi! I made it today and the sauce, toasted sesame seeds turned out great! The rice was a bit on the soggier side. I think I’ll reduce the water if I make it in the rice cooker again. Thanks for the recipe!
Hi Catherine,
I am glad to hear you enjoyed the recipe. Different types and brands of glutinous rice require varying amounts of water so definitely adjust accordingly. Thanks for taking the time to share your results! 🙂
Hi! Have I see a lot of recipes have a knotted pandan leaf in with the rice along with the pandan extract. Do you think that might add to the flavor or is it unecessary?
Hi Catherine,
Yes, I love doing this! It infuses the rice with wonderful Pandan essence. Enjoy!
Going to try this Sunday! Thanks!
Awesome! Let me know how it turns out for you. Good Luck!
Hi Trang, my children love having xoi for breakfast and I’ve made with both Pandan essence and paste. Both are equally delicious! Thanks for sharing this easy recipe!
Hi Natalie,
I am so glad to hear your children like this recipe. My family loves having xoi for breakfast too. Thanks for stopping by! 🙂