Authentic Vietnamese Sticky Rice with Peanuts (Xoi Lac) Recipe

Ingredients

1 cup of glutinous rice
1/2 cup of peanuts
1 tablespoon of sesame seeds
1/4 cup of sugar
1/4 teaspoon of salt
1 tablespoon of vegetable oil

Steps and instructions

Soak the glutinous rice in water for at least 4 hours, or overnight if possible.
Drain the rice thoroughly, then steam it for about 20-25 minutes until it's cooked and sticky.
While the rice is steaming, roast the peanuts in a dry pan over medium heat until they're golden brown. Let them cool, then rub them in a clean towel to remove the skins. Crush the peanuts into small pieces.
In a separate pan, toast the sesame seeds until they're golden brown.
Mix the sugar and salt together in a small bowl.
When the rice is ready, transfer it to a large bowl and mix in the vegetable oil.
Add the sugar and salt mixture to the bowl and mix well, making sure all the rice grains are coated.
Finally, mix in the crushed peanuts and toasted sesame seeds.
Serve the Xoi Lac warm, either on its own or as a side dish.

Tools for making

Steaming basket - To steam the glutinous rice.
Pan - To roast the peanuts and sesame seeds.
Towel - To remove the skins from the roasted peanuts.
Small bowl - To mix the sugar and salt together.
Large bowl - To mix the cooked rice with the other ingredients.

Recipe variations

Add a drizzle of coconut milk or condensed milk for a sweeter flavor.
Replace peanuts with other nuts like cashews or almonds for a different taste and texture.
Mix in some cooked mung beans or red beans for added protein and color.
Add diced mango or banana slices for a fruity twist.
Sprinkle shredded coconut on top for extra flavor and crunch.
Include a few drops of pandan extract or pandan leaves for a fragrant aroma.
For a savory version, substitute the sugar with soy sauce and garnish with fried shallots.
Add cooked chicken, pork, or shrimp for a protein-packed variation.
Experiment with different flavors by adding pandan paste, matcha powder, or cocoa powder to the rice.
For a vegan option, omit the animal-based ingredients and use vegetable oil instead of butter.

Recipe overview

Xoi Lac is a traditional Vietnamese dish made from glutinous rice, peanuts, sesame seeds, and a touch of sugar and salt for a hint of sweetness. This comforting dish is easy to prepare and is wonderfully versatile, making it a popular choice for breakfast, a snack, or even a side dish. The process involves soaking and steaming the rice, roasting the peanuts, and toasting sesame seeds, resulting in a delightful combination of textures and flavors. The end result is a warm, sticky dish that's subtly sweet and nutty. The recipe takes a few hours from start to finish, but most of this is hands-off time, making it a great option for weekend cooking.

Common questions

Can I use regular rice instead of glutinous rice? No, glutinous rice is essential for making Xoi Lac as it gives the dish its sticky texture.
Can I use other nuts instead of peanuts? Yes, you can replace peanuts with other nuts like cashews or almonds if you prefer.
Can I omit the sesame seeds? While sesame seeds add a nice flavor and crunch to Xoi Lac, you can omit them if you don't have any or if you're allergic to sesame.
Can I use brown sugar instead of regular sugar? Yes, you can use brown sugar as a substitute for regular sugar. Just keep in mind that it may alter the taste slightly.
Can I make Xoi Lac in advance? Xoi Lac is best served fresh and warm. However, you can make it in advance and reheat it gently in the microwave or on the stovetop if needed.
Can I add any toppings to Xoi Lac? Yes, you can add additional toppings to enhance the flavor, such as grated coconut, dried fruits, or even a drizzle of condensed milk.

Serving dishes and utensils

Steaming basket - This is used to steam the glutinous rice.
Pan or skillet - Used to roast the peanuts and toast the sesame seeds.
Towel - Helps in removing the skins of the roasted peanuts.
Small bowl - Used for mixing the sugar and salt together.
Large bowl - To mix and toss the cooked rice with the other ingredients.

Origin stories

In the expanse of Vietnamese culinary tradition, Xoi Lac holds a special place as a simple, yet enriching dish. Originating from the northern regions of Vietnam, this peanut sticky rice has been a comforting staple of morning breakfasts and evening snacks alike. Glutinous rice, the backbone of this delicacy, has been cultivated in this region for thousands of years, with archeological evidence dating back to the Bronze Age. Over the years, Xoi Lac has retained its humble roots, yet it has permeated every social strata, from the humble farmer's breakfast to the elaborate spread in a rich landlord's feast. Its distinct flavor profile, combining the nuttiness of roasted peanuts and the earthiness of sesame seeds, paints a vivid picture of Vietnam's rich agricultural bounty. As modest as it may seem, Xoi Lac embodies the essence of Vietnamese cuisine: humble ingredients, meticulous preparation, and a flavor that is more than the sum of its parts.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.