Xôi Ngũ Sắc - Five-Color Sticky Rice

A reference note on Xôi Ngũ Sắc, Vietnamese five-color sticky rice. Cooked in coconut milk!

Ingredients

Instructions

Cooked in coconut milk!

Green: Pandan or mung beans.

Turmeric is used to make yellow sticky rice, herbs for purple, ash from burnt ginger leaves for black, and pandan leaf for green. The glutinous rice is soaked in water mixed with the above ingredients.

Violet-red like in this photo: from the Momordica plant (or Gac - gac).

Xôi đậu xanh (sticky rice with mung beans) is one of the most popular xôi dishes because it can be served with many different ingredients, including meat. Because it is easy to cook, it is also a popular choice among homemakers.

This dish is made by rubbing the mung beans, soaking them in water for about five hours (often left overnight), mashing (or not), mixing with the glutinous rice and spreading them in an autoclave (steamer).

Other popular varieties of xôi include xôi xéo (sticky rice with turmeric aroma, served with powdered mung beans and garnished with fried shallots), xôi lạc (sticky rice with peanuts), xôi ngô (sticky rice with corn) and xôi đậu đen (sticky rice with black beans).

For the red sticky rice, the bright red flesh of ripe gấc fruits (spiny bitter gourd or cochinchin) is used. This fruit is traditionally used as food and medicine in Vietnam.

Xôi Ngũ Sắc - Five-Color Sticky Rice

Ingredients

Instructions

Tags