Vietnamese 40 min

Vietnamese Xoi Gac (Red Sticky Rice)

Name: Vietnamese Xoi Gac (Red Sticky Rice)
Total time: 40 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 2 cups glutinous rice; 1/2 cup gac fruit flesh (or substitute: 2 tablespoons tomato paste + 1/4 teaspoon annatto powder for color); 1 can (13.5 oz) coconut milk; 3 tablespoons sugar; 1/2 teaspoon salt; 2 tablespoons vegetable oil; Sesame seeds and dried shrimp for topping; Shredded chicken or pork floss for serving

dairy-freevegetariangluten-freehealthy

Ingredientsfor 2

380

Cal

Protein

74g

Carbs

Fat

12 cups glutinous rice
21/2 cup gac fruit flesh (or substitute: 2 tablespoons tomato paste + 1/4 teaspoon annatto powder for color)
31 can (13.5 oz) coconut milk
43 tablespoons sugar
51/2 teaspoon salt
62 tablespoons vegetable oil
7Sesame seeds and dried shrimp for topping
8Shredded chicken or pork floss for serving

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Instructions

1
Soak glutinous rice in cold water for at least 4 hours or overnight. Drain well.
2
Mix gac flesh (or tomato paste substitute) with soaked rice, tossing until the rice is evenly coated in vivid orange-red color. Add coconut milk, sugar, salt, and oil. Toss to combine — every grain should be tinted.
3
Line a steamer basket with cheesecloth or banana leaf. Spread the colored rice in an even layer. Steam over boiling water for 25–30 minutes, turning the rice with a spatula halfway through, until fully cooked and translucent.
4
Transfer to a bowl and fold gently with a rice paddle. The rice should be glossy, sticky, and a beautiful red-orange — gac is called the 'fruit from heaven' in Vietnam for its extraordinary color.
5
Shape into rounds or mounds using a small bowl as a mold. Top with sesame seeds and dried shrimp. Serve with shredded chicken or pork floss. Xoi gac is traditionally served at Vietnamese weddings and Tet celebrations as a symbol of good luck — the red color represents happiness and prosperity.