Vietnamese Magenta Sticky Rice (Xoi La Cam)
A popular Vietnamese breakfast dish, featuring sweet sticky rice dyed purple with magenta leaves. Steamed with coconut milk and sugar, it’s topped with freshly grated coconut, toasted sesame seeds, roasted peanuts, sugar, and salt for a deliciously sweet and nutty savor. Elements 3 cups glutinous rice 1 cup La Cam juic…
Re-rinse the soaked rice in cold water then drain dry. In a medium bowl, combine rice, La Cam juice (or food coloring) and salt.
Mix until combined and set aside for 15 minutes to allow the rice to soak up the juice until it’s a beautiful and vibrant purple. You can pour the rice directly into the steamer so that the excess La Cam juice drips down into the steamer. In a small bowl, mix together coconut milk and sugar (1/3 cup).
Once the rice is fully cooked, slowly add the coconut milk and sugar mixture into the rice and toss lightly until evenly coated. It might be tough washing the small sesame seeds but it really helps to bring out the roasted savor.
Toast dry in a frying pan until lightly brown and aromatic. Toast dry in a frying pan, remove peel if needed after toasting, then pulse in a food processor until roughly chopped.
Mix together peanuts, sesame seeds, white sugar (3 tablespoons) and salt (1/2 teaspoon).
- Who: Vietnamese
