Vietnamese Coconut Sticky Rice with Mango (Xoi Xoai)

About This Recipe

Xoi xoai pairs glutinous rice, steamed and enriched with coconut milk, alongside slices of sweet, ripe mango, a dessert combination found throughout Vietnam and neighboring Southeast Asian countries. The rice is subtly sweet and rich from coconut, balanced by the mango's bright, juicy freshness. Soaking the glutinous rice before steaming is essential — skip it and the rice cooks unevenly, staying hard in the center while the outside turns mushy. Steaming rather than boiling keeps the grains distinct and properly sticky rather than waterlogged.

Ingredients

Serves 4

• 1.5 cupsglutinous rice(soaked overnight)
• 1 cancoconut milk(400ml)
• 0.33 cupsugar
• 0.5 tspfine sea salt
• 2ripe mangoes(peeled and sliced)
• 2 tbsptoasted sesame seeds(for garnish)
• 1 tbspcornstarch(optional, to thicken sauce)

Instructions

1. 1

   Soak the rice

   Soak glutinous rice in water for at least 4 hours, ideally overnight, then drain well.

2. 2

   Steam the rice

   Line a steamer basket with cheesecloth, add the drained rice, and steam over boiling water for 20-25 minutes until tender and translucent.

   Check the water level periodically so the steamer doesn't run dry during the long steam.

3. 3

   Make the coconut sauce

   While the rice steams, warm coconut milk with sugar and salt in a saucepan, stirring until the sugar dissolves. Reserve a portion for drizzling.

4. 4

   Combine rice and sauce

   Once steamed, transfer rice to a bowl and stir in most of the coconut sauce, letting it absorb for 10 minutes.

5. 5

   Plate and serve

   Serve warm rice alongside fresh mango slices, drizzled with the reserved coconut sauce and a sprinkle of toasted sesame seeds.

Variations

• •

  Add a few drops of pandan extract to the coconut sauce for a fragrant, slightly green tint.

• •

  Use black glutinous rice for a nuttier flavor and striking color.

• •

  Serve with other tropical fruits like jackfruit alongside the mango.

Storage

Best eaten fresh and warm; refrigerate leftover rice separately from mango for up to 2 days, and reheat rice gently with a splash of coconut milk.

Frequently Asked Questions