Authentic Vietnamese Xôi Dừa Recipe: Sweet Coconut Sticky Rice

Ingredients

2 cups of sticky rice
1 can of coconut milk (13.5 oz)
1/2 cup of sugar
1/2 teaspoon of salt
1 cup of grated coconut
1/2 cup of sesame seeds

Steps and instructions

Soak the sticky rice in water for at least 4 hours or overnight.
Drain the rice and place it in a steamer. Steam it for about 20 minutes.
While the rice is steaming, heat the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar is dissolved.
Once the rice is cooked, transfer it to the coconut milk mixture. Stir well to ensure that the rice is evenly coated.
Return the rice to the steamer and steam for another 15 minutes.
While the rice is steaming, toast the sesame seeds in a dry pan until they are golden brown and fragrant. Set aside.
Once the rice is done, transfer it to a serving dish and sprinkle it with the toasted sesame seeds and grated coconut. Serve warm.

Tools for making

Steamer - A steamer is needed to cook the sticky rice.
Saucepan - A saucepan is required to heat the coconut milk, sugar, and salt.
Pan - A pan is needed to toast the sesame seeds.
Grater - A grater is necessary to grate the coconut.

Recipe variations

Add pandan extract to the coconut milk mixture for a fragrant and vibrant green color.
Replace the grated coconut with toasted peanuts for a crunchy texture.
Mix in diced mango or durian for a tropical twist.
Top the xôi dừa with caramelized coconut flakes for added sweetness.
Use black sticky rice instead of white sticky rice for a darker and nuttier flavor.
Add a layer of mung bean paste in between the sticky rice for a savory filling.
Replace the sugar with palm sugar for a more caramel-like sweetness.
Drizzle the xôi dừa with a coconut cream sauce for an extra creamy and rich taste.
Garnish with fresh herbs such as cilantro or mint leaves for a refreshing touch.
For a vegan option, substitute the coconut milk with almond milk or soy milk.

Recipe overview

Xôi Dừa is a delectable Vietnamese sweet sticky rice dish that's often enjoyed as a comforting breakfast or dessert. This recipe is the perfect balance of sweetness from the coconut milk and sugar, with a delightful texture from the sticky rice and a crunch from the toasted sesame seeds. The dish is simple to prepare, only requires a few ingredients, and the result is a satisfyingly sweet and creamy treat with an appealing aroma from the coconut and sesame. Expect to be fully immersed in the process as you soak and steam the rice and toast the sesame seeds. This recipe will make you feel like a true Vietnamese chef right in your own kitchen.

Common questions

Can I use regular rice instead of sticky rice? No, sticky rice is essential for making Xôi Dừa. Regular rice will not give you the desired sticky and chewy texture.
Can I substitute fresh coconut for grated coconut? Yes, you can use fresh coconut instead of grated coconut. Simply grate the flesh of a fresh coconut using a grater.
Can I use coconut cream instead of coconut milk? Yes, you can use coconut cream instead of coconut milk. However, the texture and taste of the Xôi Dừa may be slightly richer and creamier.
How long can I store Xôi Dừa? Xôi Dừa is best enjoyed fresh. However, you can store it in an airtight container in the refrigerator for up to 2 days. Reheat it in a steamer or microwave before serving.
Can I add toppings or fillings to Xôi Dừa? Yes, you can add various toppings or fillings to Xôi Dừa to enhance the flavor. Popular options include mung bean paste, shredded chicken, or salted egg yolk.

Serving dishes and utensils

Steamer - A cooking utensil used to steam the sticky rice.
Saucepan - A deep cooking pan used to heat the coconut milk, sugar, and salt mixture.
Pan - A flat cooking pan used to toast the sesame seeds.
Serving Dish - A dish used to serve the Xôi Dừa.

Origin stories

Xôi Dừa is a beloved dish hailing from the vibrant streets of Vietnam, where it is often found being sold by the local street food vendors. This sweet and sticky delicacy has been a part of Vietnamese cuisine for countless generations, a testament to the nation's love for rice-based dishes. The name itself is a testament to its core ingredients, with 'Xôi' meaning sticky rice and 'Dừa' referring to coconut. It's a truly versatile treat, often enjoyed as a dessert, a breakfast staple, or even a mid-day snack. The toasty fragrance of the sesame seeds, the creamy coconut taste, and the distinctive chewy texture of the sticky rice come together to create a humble yet delightful culinary experience that reflects the essence of Vietnamese food culture.

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.

As an Amazon Associate, we may earn commission from qualifying purchases after you click on affiliate product links (thanks for that). But we hope the links will be relevant and beneficial to you as well.