Xoi dua – coconut sticky rice with peanuts Recipe
Xoi dua is a slightly sweet sticky rice cooked in coconut milk and sprinkled with crunchy peanuts. In Vietnam it’s often eaten for breakfast or as a simple dessert, sometimes wrapped in a banana leaf to take away. The flavour is delicate and coconutty, and the texture pleasantly sticky and filling.
Xôi dừa to jedno z klasycznych śniadań typu xôi, sprzedawanych w papierowych rożkach lub małych pudełkach przez ulicznych sprzedawców. W zależności od regionu podaje się go z różnymi posypkami: od orzeszków, przez sezam, po starte wiórki kokosa lub suszone strąki fasoli mung.
This Vietnamese classic shows how a few simple ingredients can turn into a comforting, aromatic dish that works both as breakfast and dessert. The combination of creamy coconut rice with crunchy toppings makes it satisfying without being heavy.
Chef's tips
Use good-quality, full-fat coconut milk for the best flavour and texture – thin coconut drinks won’t give the same creaminess. Stir the rice gently from the bottom so you don’t break the grains but still prevent sticking. If you can find pandan leaves, don’t skip them: they add a subtle, floral aroma that’s hard to replace.
How to serve
Serve in small bowls or on plates, topped generously with toasted coconut, peanuts and sesame seeds. For a more elaborate dessert, add slices of ripe mango or a spoonful of tropical fruit salad on the side. It pairs nicely with unsweetened green tea or jasmine tea.
Na co uważać
- Nie skracaj moczenia ryżu – niedostatecznie namoczone ziarna będą gotować się nierówno i pozostaną kredowe w środku.
- Jeśli zauważysz brązowe drobinki na dnie garnka lub zapach przypalonego kokosa, natychmiast zmniejsz ogień i delikatnie przemieszaj.
- Nie gotuj na zbyt dużym ogniu – mleko kokosowe łatwo się rozwarstwia i przypala, co daje gorzki posmak.
- Nie mieszaj zbyt energicznie pod koniec gotowania, żeby nie rozgnieść ziaren i nie zamienić ryżu w pastę.
Zamienniki
- Liść pandanu możesz pominąć lub zastąpić 1/2 łyżeczki ekstraktu waniliowego dla delikatnego aromatu.
- Orzeszki ziemne da się zastąpić nerkowcami lub migdałami, najlepiej również uprażonymi na złoto.
- Do 1/3 mleka kokosowego możesz zastąpić wodą, jeśli wolisz lżejszy, mniej tłusty ryż.
- Część cukru możesz zastąpić mlekiem skondensowanym, dodając je na końcu do smaku.
Ingredients
- glutinous rice soaked in water for at least 3 hours or overnight - 300 g
- coconut milk - 400 ml
- water - 100 ml
- sugar - 3 tablespoon
- salt - 0.5 teaspoon
- desiccated coconut toasted in a dry pan - 30 g
- peanuts toasted and roughly chopped - 40 g
- white sesame seeds toasted, optional - 1 tablespoon
- pandan leaf optional, tied into a knot - 1 piece
Preparation
- Rinse the glutinous rice several times under running water until the water is almost clear, then cover with water and soak for at least 3 hours or overnight.
- After soaking, drain the rice in a sieve and leave for a few minutes to drain well.
- In a heavy-bottomed pot, mix the coconut milk, water, sugar, salt and, if using, the pandan leaf.
- Add the drained rice and stir so the grains are evenly distributed in the liquid.
- Bring to a gentle boil over medium heat, stirring from time to time so the rice doesn’t stick to the bottom.
- Once it starts to boil, reduce the heat to very low, cover the pot with a lid leaving a small gap, and cook for 20–25 minutes, gently stirring from the bottom every few minutes.
- If the liquid is absorbed too quickly and the rice is still hard, add 2–3 tablespoons of water and continue cooking over low heat.
- When the rice is soft and sticky and most of the liquid has been absorbed, turn off the heat, cover the pot and leave for 10 minutes to rest.
- Meanwhile, toast the desiccated coconut in a dry pan until lightly golden and fragrant; toast the peanuts and sesame seeds in the same way, if using.
- Before serving, remove the pandan leaf (if used). Spoon portions of sticky rice onto plates and sprinkle with desiccated coconut, peanuts and sesame seeds.
Storage
Leftover coconut sticky rice can be kept in the fridge in a sealed container for up to 2 days. Reheat gently in a small pot with a splash of water or coconut milk, stirring until it softens again. Add fresh toppings just before serving.
This dish is one of those simple comfort foods that can be eaten at any time of day. The gentle sweetness and coconut aroma make it especially nice on slow mornings, and the leftovers are just as good reheated with a splash of extra coconut milk.
