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Best Pandan Sticky Rice

Irresistible Best Pandan Sticky Rice for Your Next Treat

Experience the delicious taste of Best Pandan Sticky Rice, a gluten-free and vegan delight infused with coconut flavor.
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Prep Time 1 hour
Cook Time 40 minutes
Soaking Time 4 hours
Total Time 5 hours 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 12 Pandan Leaves Fresh leaves preferred
  • 1 cup Glutinous Rice Rinse until water runs clear
  • 1 cup Water Filtered water for best taste
For the Coconut Sauce
  • 1/4 cup Coconut Milk Can substitute with coconut cream
  • 2 tablespoons Granulated Sugar Adjust based on sweetness preference
  • 1/4 teaspoon Salt Balances sweetness
Optional Toppings
  • 1 tablespoon Shredded Coconut Toast for added crunch
  • 1 tablespoon Sesame Seeds Toast before use

Equipment

  • Blender
  • Steamer
  • saucepan
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare Pandan Juice: Blend 12 fresh pandan leaves with 1 cup of water until smooth. Strain to extract pandan juice.
  2. Soak Rice: Rinse 1 cup of glutinous rice until water runs clear, then soak in pandan juice for at least 4 hours or overnight.
  3. Steam Rice: Steam the soaked rice for about 40 minutes until soft and sticky.
  4. Make Coconut Sauce: In a saucepan, heat 1/4 cup coconut milk, add 2 tbsp sugar and 1/4 tsp salt. Simmer until sugar dissolves.
  5. Combine: Mix the steamed rice with the coconut sauce and allow it to sit for about 10 minutes.
  6. Prepare Topping: Toast 1 tbsp sesame seeds in a pan until golden, then grind and mix with 1/2 tsp sugar and a pinch of salt.
  7. Serve: Spoon rice into bowls, sprinkle with sesame mixture and optional shredded coconut before enjoying warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 9gSodium: 100mgPotassium: 200mgFiber: 2gSugar: 12gCalcium: 1mgIron: 5mg

Notes

Always use fresh pandan leaves for best flavor. Soaking the rice is essential for achieving the sticky texture.

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