Xôi Đậu Phộng Recipe (Vietnamese Peanut Sticky Rice)
If you want to upgrade your morning meal, give xôi đậu phộng (Vietnamese peanut sticky rice) a try. This delicious treat also makes for a great snack to sate your appetite throughout the day.
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Servings: 18 servings
Calories: 551kcal
Equipment
- Steamer pot
- Pot
- Large bowl
- Mortar and pestle
- Sieve
- Pan
- Spatula (optional, you can use chopsticks)
- Large spoon
Ingredients
For the sticky rice
- 3.3 pounds glutinous rice
- 0.88 pounds raw peanuts
- 17 ounces coconut milk
- 6.8 ounces pandan leaf extract
- 2 quarts hot water
- 0.17 ounces pandan leaves
- 2 teaspoons salt
- 2 tablespoons sugar
- Cold water
For the sesame and salt topping
- 0.22 pounds roasted peanuts
- 0.17 pounds white sesame seeds
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Soak the glutinous rice in warm water and stir well to clean the grains. Drain off the water once it turns cloudy.
- Next, pour in cold water, stir, and drain off the water once again. Repeat this process about 4 to 5 times.
- Use a strainer to drain the glutinous rice. Then, spread it evenly across a flat winnowing basket or a tray to dry (about 30 to 40 minutes).
- Boil the peanuts for 45 to 60 minutes or until tender. Once cooked, remove the peanuts from the pot. Drain and wait for them to cool.
- Divide the rice and coconut milk equally into 2 parts. Combine half the rice with half the coconut milk, salt, and sugar. Mix well and set aside for the plain version.
- Do the same thing for the other half of the rice. Then, stir in the pandan leaf extract. Mix well and set aside.
- For the plain version, pour the prepared rice into a large pan and stir-fry over medium heat until the grains have fully absorbed the coconut rice.
- Once the rice is sticky and fragrant, add half of the boiled peanuts to the pan. Continue stirring to mix the peanuts with the rice.
- Repeat the above steps for the pandan-flavored version. However, you'll need to cook the glutinous rice for 2 to 3 minutes more.
- Pour water into a steamer pot and set it on the stovetop. Spread a thin layer of pandan leaves on the steamer basket and place the glutinous rice and peanuts mixture onto the basket.
- Cover the pot and steam the rice for about 20 minutes over low heat. When rice is slightly tender, stir with chopsticks and steam for 10 more minutes.
- Roast the sesame seeds in a pan over medium heat for 3 minutes or until they turn slightly golden.
- Crush the roasted peanuts coarsely and mix them with sesame seeds, sugar, and salt.
- Scoop the rice out and sprinkle the sesame and salt topping on top. Enjoy!
Video
Notes
- The total cooking time is based on 18 servings.
- Besides pandan leaf extract, you can also use magenta plant leaves or butterfly pea flowers to change the color of the rice.
- If you have a sweet tooth, try serving the sticky rice with a mixture of grated coconut and sugar.
- Pair the sticky rice with salted shredded pork (chà bông), Vietnamese pork bologna (chả lụa), or Chinese sausage (lạp xưởng) for a savory dish.
- Soaking the glutinous rice in boiled or hot water helps remove the dirt and ensures a smooth cooking experience and tender rice grains.
- Don't add too many peanuts or too much water.
Nutrition
Calories: 551kcal | Carbohydrates: 76g | Protein: 14g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 426mg | Potassium: 351mg | Fiber: 5g | Sugar: 2g | Vitamin A: 0.4IU | Vitamin C: 0.3mg | Calcium: 85mg | Iron: 4mg