Xôi Gấc Chay
This vibrant red Xôi Gấc is a delightful sticky rice dish, traditionally made with gac fruit pulp for its distinctive color and subtle flavor. This vegan version uses the fruit's natural pigment to create a visually stunning and naturally sweet side dish.
An original recipe by Forkin
- Total time
- 3 hr 40 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 100 ggac pulp, fresh or frozen, thawed
- 400 gglutinous rice, short-grain
- 50 gsugar
- 60 mlcoconut milk, full-fat
- 0.5 tspsalt
garnish
- 1 tbspsesame seeds, toasted(optional)
Equipment
chopsticks · steamer · large bowl · whisk · cheesecloth
The method
Step by step
- 1
Rinse the glutinous rice thoroughly under cold running water until the water runs clear; this removes excess starch.
About 5 min
Cook’s note: Multiple rinses are key for perfectly non-sticky rice.
- 2
Soak the rinsed glutinous rice in a large bowl with plenty of cold water for at least 3 hours, or preferably overnight.
About 3 hr
Cook’s note: Soaking ensures the rice cooks evenly and becomes tender.
- 3
Drain the soaked rice very well and set aside.
About 2 min
- 4
In a mixing bowl, combine the gac pulp with a pinch of salt.
About 1 min
Cook’s note: If using frozen gac pulp, ensure it's fully thawed.
- 5
Add the drained glutinous rice to the gac pulp mixture and mix thoroughly by hand, ensuring every grain is coated with the vibrant orange pulp.
About 5 min
Cook’s note: Wearing gloves can prevent your hands from getting stained.
- 6
Set up a steamer with water in the bottom pot; make sure the water does not touch the steamer basket.
About 2 min
- 7
Line the steamer basket with a clean cheesecloth or banana leaves (if available) and spread the gac-coated rice evenly inside.
About 2 min
Cook’s note: Do not pack the rice too tightly, as this will prevent even steaming.
- 8
Bring the water to a boil, then place the steamer basket over the boiling water, cover, and steam for 20 minutes.
About 20 min
Cook’s note: Maintain a steady boil throughout the steaming process.
- 9
After 20 minutes, open the lid and gently fluff the rice with chopsticks or a fork.
About 1 min
- 10
In a small bowl, whisk together the sugar, coconut milk, and remaining salt.
About 1 min
- 11
Pour the coconut milk mixture evenly over the rice in the steamer, then gently mix to combine.
About 2 min
Cook’s note: Ensure the mixture is well distributed for even sweetness and moisture.
- 12
Cover and continue to steam for another 15-20 minutes, or until the rice is tender and glossy.
About 20 min
Cook’s note: Taste a grain to check for desired tenderness.
- 13
Once cooked, turn off the heat and let the Xôi Gấc rest in the covered steamer for 5 minutes.
About 5 min
Cook’s note: This resting period allows the rice to fully absorb the steam and become perfectly tender.
- 14
Serve warm, garnished with toasted sesame seeds if desired.
Keep it good
Store leftover Xôi Gấc in an airtight container in the refrigerator.
Reheat gently in a microwave or by steaming until warmed through.
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