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!

Over the past year, I have enjoyed learning how to make different types of Xoi or Vietnamese sticky rice recipes. One variation that I’ve been itching to make is Vietnamese purple sticky rice made with magenta leaves, but it is impossible to find magenta leaves, so I ended up using ube extract instead. It turned out a lot better than I anticipated. The coconut milk, ube, and sticky rice go so well together. I am calling this recipe Xoi Ube!

My relationship with Xoi

Xoi or Vietnamese sticky rice is something I grew up with. There are a variety of flavors and colors and can be eaten for breakfast, lunch, or dinner. The Xoi I know best are those served for dessert or breakfast like Xoi La Dua (pandan sticky rice), Xoi Lac (sticky rice with beans), and Xoi Gac (red sticky rice). But there are a variety of Xoi that are more savory and are eaten as full meals like Xoi Man (sticky rice with Chinese sausage).

How this sticky rice recipe differs from traditional recipes

As mentioned, this rice is traditionally made purple with magenta leaves, but I found them hard to find, so I used ube extract instead. I mixed water with ube extract then soaked the rice for at least 4 hours. The longer you soak the rice, the richer the purple color appears. The rest of the recipe is the same as the traditional recipe.

Ingredients, Substitutions & Adjustments

Purple Sticky Rice

• Ube Extract – Ube extract mixed with water is what makes this sticky rice purple.
• Glutinous rice – I use Three Rings sweet rice for my sticky rice recipes.
• Coconut milk – Coconut and ube flavors work well together, and sticky rice is typically flavored with sweet coconut milk. I would recommend using Thai coconut milk because I have tried coconut milk found in Western grocery stores, and the taste and consistency are not the same.
• Granulated sugar – Feel free to adjust the amount of sugar to your tastes.

Toppings

The toppings I use are a sweet sesame seed topping made with sesame seeds, sugar, and salt and some shredded coconut. Both are optional, but I find they add nice texture and flavor to the sticky rice.

How to make Xoi Ube

Rinse 1 cup of glutinous rice until the water runs clear (4-5 times). Mix together 2 cups of water and 1/4 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).

Can I make this recipe with a rice cooker?

You CAN but that doesn’t mean you should. I find that using a rice cooker makes the results inconsistent. Every rice cooker is different, so it’s hard to know how much water to add without testing it. This means your rice will either be too mushy or too dry. I have seen a lot of mushy sticky rice made using a rice cooker. Using a steamer yields more consistent results.

If you want to use a rice cooker, I would recommend using a rice cooker with a steamer basket and steaming the rice in the steamer basket. Another thing you could do is test the sticky rice a few times in your rice cooker, so you know the exact ratio of rice to water. There are also nicer rice cookers with a sticky rice/sweet rice option in their settings which means it can cook sticky rice accurately. I would generally recommend a 1:1 ratio to start for sticky rice cooked in a rice cooker. Test out a batch and adjust accordingly. Add more water if the rice seems too dry or less if it seems too mushy.

How to store Xoi Ube

Store Xoi Ube at room temperature in an airtight container for up to 3 days. If your home is too hot, store in the fridge, and then reheat the sticky rice for 10-20 seconds to get it up to room temperature before serving.

Did you make this dish?

If you made this dish, I would love to see!

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