Photograph of the finished Xoi ngu sac five-colour sticky rice

Vietnam · Xôi ngũ sắc

Xoi ngu sac five-colour sticky rice

1 hr 20 min Hands-on time + 6 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 480 g
  • Photograph of Magenta plant leaves Magenta plant leaves 60 g
  • Photograph of Pandan leaves Pandan leaves 40 g
  • Photograph of Gac fruit Gac fruit 80 g
  • Photograph of Turmeric powder Turmeric powder 8 g
  • Photograph of Coconut milk Coconut milk 120 ml
  • Photograph of Salt Salt 8 g
  • Photograph of Roasted sesame seeds Roasted sesame seeds 20 g

Method

  1. 1 Wash the glutinous rice and divide it into five equal parts to create five different colors.
  2. 2 Boil the leaves of the *Cynara scolymus* plant to extract purple liquid, blend the leaves of the *Panax vietnamensis* plant to extract green liquid, mix turmeric powder to extract yellow liquid, and squeeze the fruit of the *Gac* plant with a little warm water to extract red color.
  3. 3 Soak each portion of rice in a separate colored water for about 6 hours, while the rest is soaked in plain water.
  4. 4 Drain the rice, sprinkle with a little salt, then arrange each color separately in a steamer and steam for 40 minutes until the glutinous rice grains are translucent and chewy.
  5. 5 Pour coconut milk over the sticky rice, stir gently, then steam for another 5 minutes.
  6. 6 Arrange the sticky rice in five colored squares on a banana leaf tray and sprinkle with roasted sesame seeds.

With an appliance

  • Pressure cooker 55 min

    Replace steps 4–5: steam five portions of glutinous rice under low pressure for 15 minutes, let it air dry for 5 minutes, drizzle with coconut milk, then steam without pressure for another 3 minutes; keep step 6 unchanged.

Start cooking