Photograph of the finished Magenta Leaf Sticky Rice

Vietnam · Xôi lá cẩm

Magenta Leaf Sticky Rice

50 min Hands-on time + 6 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 14.1 oz
  • Photograph of Magenta plant leaves Magenta plant leaves 5.6 oz
  • Photograph of Shredded coconut Shredded coconut 3.5 oz
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Boil the perilla leaves in water until all the purple color is extracted, then filter the liquid and let it cool.
  2. 2 Soak glutinous rice in water infused with purple leaves for 6 hours to ensure the rice grains absorb the color evenly.
  3. 3 Drain the rice and mix it with a little salt.
  4. 4 Steam the sticky rice for 30 minutes, stirring it once in the middle.
  5. 5 Mix the grated coconut and sugar into the hot sticky rice, then toss to loosen the grains.

With an appliance

  • Pressure cooker 40 min

    Replace step 4: steam the glutinous rice with perilla leaves under low pressure for 12 minutes, then release the pressure naturally for 5 minutes; step 5 remains unchanged.

Start cooking