Coconut Pandan Sticky Rice Recipe

I’m telling you my Pandan Sticky Rice comes out so glossy and fragrant you’ll seriously consider dessert for breakfast.

I’m obsessed with this Coconut Pandan Sticky Rice. I love the way pandan leaves perfume the rice, bright and herbal against rich full fat coconut milk.

It’s sticky, sweet, and somehow light at the same time. I crave that slightly grainy chew, the coconut soaking into every bite.

Vietnamese Dessert Easy? Yes.

Thai Coconut Sticky Rice vibes too, but this is mine. It makes me pause at the first spoonful.

And I’ll say it: I’d choose this over most cakes. Pure, simple, kind of messy to eat.

Worth every minute of prep. I can’t resist it.

Ingredients

• Glutinous rice gives sticky, chewy comfort; the base everyone’s favorite.
• Coconut milk makes it rich and creamy, makes every bite indulgent.
• Extra coconut cream for drizzling.

  Silky top note.

• Sugar adds sweet balance; tweak it so it’s not cloying.
• Salt wakes up the sweetness, tiny pinch makes a big difference.
• Pandan leaves smell grassy and coconutty.

  Basically, that green perfume.

• Pandan extract is handy and brighter.

  Plus you can add color.

• Vanilla is optional but warms things up, like comfort in a spoon.
• Toasted sesame or mung beans add crunch and a toasty, nutty note.
• Food coloring just pumps up the green.

  Totally optional, though.

Ingredient Quantities

• 2 cups glutinous (sweet) rice, rinsed and soaked 3 to 6 hours
• 1 1/2 cups full fat coconut milk (for mixing into the cooked rice)
• 1/2 cup extra coconut milk or coconut cream (for drizzling)
• 1/3 to 1/2 cup granulated sugar, adjust to taste
• 1/2 teaspoon fine salt
• 4 to 6 pandan leaves, tied into a knot (or 1 teaspoon pandan extract if you cant find leaves)
• 1 teaspoon vanilla extract, optional but nice
• 2 tablespoons toasted sesame seeds or roasted mung beans for topping, optional
• Food coloring green, optional if using pandan extract and you want a brighter color

How to Make this

1. Rinse 2 cups glutinous rice under cold water until water runs clear, then soak it in fresh water for 3 to 6 hours or overnight if you can.

2. Drain the rice and place it in a steamer lined with cheesecloth or a thin kitchen towel. Tuck 4 to 6 pandan leaves (tied in a knot) into the rice so the fragrance infuses while steaming. Steam over boiling water for 20 to 25 minutes, stirring once halfway through to cook evenly.

3. While the rice steams, warm 1 1/2 cups full fat coconut milk in a small saucepan over low heat. Stir in 1/3 to 1/2 cup granulated sugar and 1/2 teaspoon fine salt until dissolved. Remove from heat and stir in 1 teaspoon vanilla extract if using. If you only have pandan extract and want a brighter color, add 1 teaspoon pandan extract and a few drops of green food coloring now.

4. When the rice is done steaming, transfer it to a large bowl. Pour the warm sweetened coconut milk over the hot rice and gently fold with a spatula until the liquid is mostly absorbed and the rice looks glossy. Cover the bowl and let it rest for 10 to 15 minutes so the flavors meld.

5. Taste the rice and adjust sweetness if needed, adding a touch more sugar dissolved in a little warm coconut milk if you like it sweeter.

6. For the sauce, gently warm the remaining 1/2 cup coconut milk or coconut cream with a pinch of salt just until it’s hot but not boiling. This gets drizzled over the rice when serving.

7. Toasting topping: in a small dry skillet toast 2 tablespoons sesame seeds over low heat until fragrant and lightly browned, or if using roasted mung beans heat them briefly to warm and crisp. Watch carefully so they don’t burn.

8. To serve, mound the sticky rice on plates or banana leaves if you have them. Drizzle with the warmed coconut cream, sprinkle the toasted sesame seeds or roasted mung beans, and tuck a pandan leaf beside the rice for aroma if you like.

9. Best eaten warm or at room temperature. Leftovers keep in the fridge for 2 days; gently reheat by steaming or microwaving with a splash of coconut milk to restore creaminess.

Equipment Needed

1. Fine mesh strainer or colander for rinsing and draining the rice
2. Large bowl for soaking and later mixing the hot rice with coconut milk
3. Steamer basket or steamer pot plus a lid, and a piece of cheesecloth or a thin kitchen towel to line it
4. Small saucepan for warming the coconut milk and making the drizzle
5. Rubber or silicone spatula for folding the coconut milk into the rice gently
6. Wooden spoon or rice paddle for stirring the rice while it steams
7. Small dry skillet for toasting sesame seeds or warming roasted mung beans
8. Measuring cups and spoons for rice, coconut milk, sugar and salt
9. Kitchen towel or oven mitts for handling hot steamers and pans

FAQ

Coconut Pandan Sticky Rice Recipe Substitutions and Variations

• Glutinous (sweet) rice: Use Japanese mochigome (sticky rice) or short grain sushi rice if you cant find Thai sweet rice. Texture might be a bit different, a little less elastic, but still sweet and sticky.
• Full fat coconut milk: Swap with coconut cream diluted with a little water (about 3 parts cream to 1 part water) to match the richness. You can also use canned light coconut milk if you want fewer calories, just expect a thinner, less creamy result.
• Granulated sugar: Try palm sugar or brown sugar for a deeper, caramel like flavor. Honey or maple syrup will work too but cut back the liquid elsewhere and taste as you go since they are sweeter and change the flavor.
• Pandan leaves: If you cant find fresh leaves, pandan extract is fine. As a last resort, use vanilla extract plus a drop of green food coloring for the look and a mild aroma, though it wont be quite the same.

Pro Tips

1) Soak longer when you can, not shorter. Longer soaking makes the grains plump and cuts steaming time, so your rice comes out more uniformly soft. If you forget to soak, rinse well and steam a bit longer but expect a chewier result.

2) Heat the coconut milk gently and taste as you go. Coconut milk that’s too hot can separate, and sugar tastes different warm than cold, so start with less sugar than you think and add more after the rice soaks it up. If you want a brighter green when using pandan extract add a few drops of food coloring sparingly.

3) Keep steam even. Stir or fluff the rice once during steaming and make sure the cheesecloth or towel isn’t packed too tight. Crowded rice steams unevenly and you’ll end up with hard bits.

4) Finish and store smart. Let the rice rest covered after mixing so flavors meld, and when reheating add a splash of coconut milk or water and cover so it doesn’t dry out. Toast your topping right before serving so it stays crisp and fragrant.