Xoi Ube (Vietnamese Purple Sticky Rice with Ube)

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Xoi Ube (Vietnamese Purple Sticky Rice with Ube)

Undoubtedly one of the prettiest Xoi or Vietnamese sticky rice out there, Vietnamese magenta sticky rice is easily recognizable with its vibrant purple color, traditionally made possible by magenta leaves. However, that ingredient is not easily accessible outside of Asian countries, so I developed an easy work around with the use of ube extract. I am dubbing this recipe Xoi Ube! Learn how to make this easy and addicting sticky rice recipe at home!

Prep Time10

Cook Time40

Soaking Time4

Course: Dessert

Cuisine: Asian, Vietnamese

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Vietnamese purple sticky rice, Vietnamese purple sticky rice recipe, xoi ube

Servings: people

Calories: 510kcal

Author: Becca Du

Equipment

Ingredients

Purple Sticky Rice

1 cup glutinous rice
2 cups water
¼ tsp ube extract
¼ cup coconut milk
2 tbsp granulated sugar
¼ tsp salt
1 tbsp shredded coconut

Toppings

1 tbsp sesame seeds
½ tsp granulated sugar
1 pinch salt
1 tbsp shredded coconut

US Customary - Metric

Instructions

Rinse 1 cup of glutinous rice until the water runs clear (4-5 times).
Mix together 2 cups of water and ¼ tsp of ube extract. Add the rice and soak for 4 hours or overnight. Place the bowl in the fridge if soaking overnight.
Prep your steamer by bringing water to a simmer and adding the steamer insert. Place a sheet of parchment paper on top of the steamer insert. I like to poke holes in the parchment paper to help the steam come through.
Drain the rice and pour onto the steamer insert. Cover and steam for 40 minutes. Taste the sticky rice for doneness. If the rice is undercooked, continue cooking for a few more minutes before testing again.
While the rice is steaming, make your coconut sauce. Combine ¼ cup of coconut milk, 2 tbsp of granulated sugar, and ¼ tsp of salt. Cook over medium heat until the sugar melts and remove from the heat.
Once the rice is done steaming, pour the coconut sauce over the top with 1 tbsp of shredded coconut (optional). Mix until all the rice is coated in the sauce. Let it sit for 10 minutes to absorb.
Lastly, make your sesame seed topping. Toast 1 tbsp of sesame seeds and grind in a mortar and pestle. I like to use the back of a spoon or knife. Add ½ tsp of granulated sugar and 1 pinch of salt and mix.
Now it's time to serve your sticky rice! Spoon the sticky rice into a bowl. Top with the sesame seed topping and 1 tbsp of shredded coconut (optional).

Notes

Adjust the sweetness of this recipe by adjusting the amount of sugar. Use more to make it sweeter and less to make it less sweet.

Nutrition