Xoi Ube (Vietnamese Purple Sticky Rice with Ube) Recipe
Xoi Ube is a delightful Vietnamese dessert featuring glutinous sticky rice infused with vibrant ube extract and creamy coconut milk. Steamed to perfection, this sweet treat is topped with a fragrant sesame seed mix and shredded coconut, offering a perfect balance of flavors and textures in every bite.
- Prep Time: 10 minutes (plus 4 hours to overnight soaking)
- Cook Time: 40-50 minutes
- Total Time: 4 hours 50 minutes to overnight soaking plus cooking
- Yield: 4 servings 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Scale
Sticky Rice
- 1 cup glutinous rice
- 2 cups water
- ¼ tsp ube extract
Coconut Sauce
- ¼ cup coconut milk
- 2 tbsp granulated sugar
- ¼ tsp salt
Sesame Topping
- 1 tbsp shredded coconut
- 1 tbsp sesame seeds
- ½ tsp granulated sugar
- 1 pinch salt
- 1 tbsp shredded coconut (optional, for garnish)
Instructions
- Rinse Rice: Rinse 1 cup of glutinous rice under cold water, stirring and draining the water several times until the water runs clear. This usually takes about 4-5 rinses to remove excess starch.
- Soak Rice with Ube: In a bowl, mix 2 cups of water with ¼ tsp ube extract. Add the rinsed rice and allow it to soak for 4 hours or overnight. For overnight soaking, place the bowl in the refrigerator to keep it fresh.
- Prepare Steamer: Bring water to a simmer in a steamer or pot. Place the steamer insert on top and line it with a sheet of parchment paper with holes poked to let steam through. This prevents the rice from sticking to the steamer.
- Steam Rice: Drain the soaked rice and spread it evenly over the parchment-lined steamer. Cover with a lid and steam for 40 minutes. Test the rice for doneness; if still undercooked, continue steaming in 5-10 minute increments until tender and sticky.
- Make Coconut Sauce: While the rice steams, combine ¼ cup coconut milk, 2 tbsp granulated sugar, and ¼ tsp salt in a small saucepan. Heat gently over medium heat, stirring until the sugar dissolves completely. Remove from heat and set aside.
- Mix Rice with Sauce: Once the rice is done, transfer it to a bowl. Pour the warm coconut sauce over the rice along with 1 tbsp shredded coconut. Mix thoroughly until the rice is fully coated. Let it rest for 10 minutes to allow flavors to meld and the rice to absorb the sauce.
- Prepare Sesame Topping: Toast 1 tbsp sesame seeds in a dry skillet over medium heat until fragrant and lightly golden. Grind the toasted seeds using a mortar and pestle or the back of a spoon/knife. Mix in ½ tsp granulated sugar and a pinch of salt until well combined.
- Serve: Scoop the sticky rice into serving bowls. Sprinkle the sesame seed topping generously on top and garnish with an additional 1 tbsp of shredded coconut if desired. Serve warm or at room temperature for a delicious, comforting dessert.
Notes
- Soaking the rice is essential for achieving the perfect sticky texture.
- Poking holes in the parchment paper helps steam circulate, ensuring even cooking.
- Adjust sweetness by varying the sugar in the coconut sauce and sesame topping to your taste.
- For a vegan and dairy-free dessert, ensure coconut milk used does not contain dairy additives.
- Ube extract gives a vibrant color and subtle flavor; substitute with natural purple yam powder if preferred.
Keywords: Xoi Ube, Vietnamese sticky rice, Ube dessert, coconut sticky rice, purple sticky rice, Vietnamese dessert, steamed rice, sesame topping
