Homemade Xoi Gac (Vietnamese Red Sticky Rice) Recipe
Homemade Xoi Gac is a traditional Vietnamese red sticky rice dish made vibrant with Gac fruit paste. This recipe combines glutinous rice soaked and steamed with the sweet and subtly fragrant Gac paste, enhanced with sake, salt, and sugar for the perfect balance of flavors. Finished with a nutty black sesame seed topping, this comforting dish is perfect for celebrations or a unique treat.
- Prep Time: 10 minutes (apart from soaking time)
- Cook Time: 20-25 minutes
- Total Time: 4 hours 30 minutes (including soaking)
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Steaming
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
Scale
Rice and Gac Mixture
- 2 cups glutinous rice
- 1 cup Gac paste (frozen or fresh, strained)
- 2 tbsp sake (or white wine)
- ½ tsp salt
Sugar and Toppings
- 4 tsp granulated sugar (for mixing into cooked rice)
- 2 tbsp black sesame seeds
- 1 tsp granulated sugar (for sesame topping)
- 1 pinch salt (for sesame topping)
Instructions
- Rinse and Soak Rice: Rinse the 2 cups of glutinous rice multiple times until the water runs clear, about 4-5 rinses. Place the rinsed rice in a bowl, cover with water just over the top, and soak for 4 hours or overnight. If soaking overnight, refrigerate to maintain freshness.
- Drain Rice: After soaking, drain the rice thoroughly to remove excess water and set aside.
- Prepare Gac Paste: Strain the 1 cup of Gac paste to remove excess liquid, ensuring a smoother consistency for mixing.
- Combine Ingredients: In a bowl, mix the drained glutinous rice with the strained Gac paste, 2 tablespoons of sake, and ½ teaspoon salt. Stir well to evenly coat the rice with the Gac mixture.
- Prepare Steamer: Bring water to a simmer in a steamer pot. Place the steamer insert over the simmering water and line it with parchment paper, punching a few holes to allow steam to penetrate effectively.
- Steam Rice: Transfer the Gac-coated rice into the lined steamer basket, spreading it evenly. Steam the rice for about 20 minutes. After 20 minutes, check the rice for doneness by tasting; if needed, continue steaming until fully cooked.
- Add Sugar: Once the rice is cooked, transfer it to a bowl and gently mix in 4 teaspoons of granulated sugar until evenly combined and slightly sweetened.
- Prepare Black Sesame Topping: Using a mortar and pestle, lightly crush 2 tablespoons of black sesame seeds to release their flavor. If unavailable, use a bowl and the back of a knife to break them down.
- Mix Sesame Topping: Combine the crushed sesame seeds with 1 teaspoon of granulated sugar and a pinch of salt, mixing well to create a balanced sweet and savory topping.
- Serve: Sprinkle the prepared black sesame mixture over the warm sticky rice before serving. Enjoy your vibrant and flavorful homemade Xoi Gac!
Notes
- If using fresh Gac fruit, refer to specific methods to extract the red pulp and make the Gac paste before proceeding.
- Soaking the glutinous rice overnight improves texture and reduces steaming time.
- Poking holes in parchment paper helps steam circulate uniformly for even cooking.
- Sake can be substituted with white wine or omitted if preferred.
- Black sesame seeds add a nutty crunch and depth to the dish, do not skip the topping.
Keywords: Xoi Gac, Vietnamese sticky rice, Gac fruit recipe, red sticky rice, steamed sticky rice, traditional Vietnamese food, black sesame topping
