coconut sticky rice

Vibrantly red, flavored with coconut milk and Vietnamese gac fruit, this xôi gấc or Vietnamese red sticky rice is as easy to make as it is delicious. It wouldn’t be tết or Vietnamese Lunar New Year without xôi gấc.

Xôi Gấc (Vietnamese Red Sticky Rice)

(397 g) glutinous sticky rice

(230 g) gac fruit seeds

(30 g) rice wine

salt

(10 g) vegetable oil

coconut milk (whole fat)

(25 g) sugar

Wash and soak the rice. Place the glutinous sticky rice in a fine mesh strainer and rinse under cold water until the water runs clear. Then transfer the rice to a large bowl and add enough cold water to cover the rice by at least 2 inches. Let the rice soak for at least 4 hours or overnight in the refrigerator.

Drain the rice. Drain the rice through a fine mesh strainer and return to a large mixing bowl.

Mix the gac paste. Add the gac seeds, rice wine, vegetable oil and salt into a medium bowl. Stir with a wooden spoon until the gac paste separates from the black seeds and a paste forms.

Mix together. Add the gac paste into the bowl of rice and mix until the grains of rice are evenly coated. Set aside for 15 minutes for the paste to soak into the rice.

Steam. Set up a steamer with water and bring the water to a boil on medium-high heat. Transfer the rice to a steamer basket lined with parchment paper or a banana leaf. Steam over medium heat for 20-25 minutes. Every 10 minutes gently stir the rice. Wipe off any water condensation on the lid and check the water level and add more water as needed.

Mix the coconut and sugar. In a small bowl mix the coconut milk and sugar until the sugar is dissolved. After 20 minutes, slowly drizzle the coconut mixture onto the rice and stir until evenly combined. Cover and steam for an additional 15 minutes or until soft and cooked.

Serve. Remove the rice from the steamer and place a dried gac seed on top. You can top it with sesame seeds and a sprinkle of sugar and serve with cha lua (Vietnamese steamed pork).

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