Xoi dua – coconut sticky rice with peanuts Recipe
Xoi dua is a slightly sweet sticky rice cooked in coconut milk and sprinkled with crunchy peanuts. In Vietnam it’s often eaten for breakfast or as a simple dessert, sometimes wrapped in a banana leaf to take away. The flavour is delicate and coconutty, and the texture pleasantly sticky and filling.
Prep Time
20 min
Cook Time
40 min
Total Time
60 min
Servings
4
Ingredients
- glutinous rice soaked in water for at least 3 hours or overnight - 300 g
- coconut milk - 400 ml
- water - 100 ml
- sugar - 3 tablespoon
- salt - 0.5 teaspoon
- desiccated coconut toasted in a dry pan - 30 g
- peanuts toasted and roughly chopped - 40 g
- white sesame seeds toasted, optional - 1 tablespoon
- pandan leaf optional, tied into a knot - 1 piece
Main Ingredient:
glutinous rice
Preparation
- Rinse the glutinous rice several times under running water until the water is almost clear, then cover with water and soak for at least 3 hours or overnight.
- After soaking, drain the rice in a sieve and leave for a few minutes to drain well.
- In a heavy-bottomed pot, mix the coconut milk, water, sugar, salt and, if using, the pandan leaf.
- Add the drained rice and stir so the grains are evenly distributed in the liquid.
- Bring to a gentle boil over medium heat, stirring from time to time so the rice doesn’t stick to the bottom.
- Once it starts to boil, reduce the heat to very low, cover the pot with a lid leaving a small gap, and cook for 20–25 minutes, gently stirring from the bottom every few minutes.
- If the liquid is absorbed too quickly and the rice is still hard, add 2–3 tablespoons of water and continue cooking over low heat.
- When the rice is soft and sticky and most of the liquid has been absorbed, turn off the heat, cover the pot and leave for 10 minutes to rest.
- Meanwhile, toast the desiccated coconut in a dry pan until lightly golden and fragrant; toast the peanuts and sesame seeds in the same way, if using.
- Before serving, remove the pandan leaf (if used). Spoon portions of sticky rice onto plates and sprinkle with desiccated coconut, peanuts and sesame seeds.
Storage
In fridge:
2 days
Freezing:
No
Leftover coconut sticky rice can be kept in the fridge in a sealed container for up to 2 days. Reheat gently in a small pot with a splash of water or coconut milk, stirring until it softens again. Add fresh toppings just before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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