Sticky Rice (Xoi)

I ended up with a bit of leftover coconut milk, from a previous recipe. I could have made che but then I would need to get more ingredients (beans, agar agar, jelly). I decided to try making sweet sticky rice (xoi), which is a simple and adaptable recipe.

The version I made is sweet and creamy xoi. This is considered a dessert or snack item, as opposed to savoury xoi. The recipe I followed served as a base: making xoi is like making ice cream base, it’s easy to switch up the flavourings and toppings.

In fact, I didn’t have pandan extract. Or durian. Or coconut. I used vanilla extract and it turned out quite well.

And I didn’t have peanuts for topping. Instead, I crushed some pretzel sticks and it turned to be a decent textural substitute. But there is a lack of nuttiness, maybe toasted sesame or hemp seeds can be used for this.

I used 240 g of glutinous rice, 140 g of coconut milk, and 60 g of water. This water ratio ended up being a little more than desired, so I’d probably drop down by 20-30 g of liquid. I also found it to be pleasantly coconut-flavoured but next time I would try reducing the coconut milk used by 25%.

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Sticky Rice (Xoi):

The xoi recipe is based off of Da Nang Cuisine.

Recipe

Ingredient	Baker’s Percentage
Glutinous Rice	100%
Coconut Milk	50%
Water	25%
Shredded Coconut	15%
Salt	1.5%

For the topping, it’s a 50/50 mix of sugar and nuts or sesame seeds. Add a heavy pinch of salt, to give it a sweet-savoury profile.

Technique

1. Soak the rice overnight. This step is not required if pressure cooking.
2. Combine ingredients.
3. Cook using steamer, rice cooker, or pressure cooker. This will take longer than jasmine rice, probably 2-3 times the cook time.

Using the Instant Pot, this is 15 minutes on high pressure, with natural release.