Side Dish

Xôi Gấc Chay

Name: Xôi Gấc Chay
Prep time: 3 h
Cook time: 40 min
Total time: 3 h 40 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 100 g gac pulp fresh or frozen, thawed; 400 g glutinous rice short-grain; 50 g sugar; 60 ml coconut milk full-fat; 0.5 tsp salt; 1 tbsp sesame seeds toasted (optional)

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

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

Storage

Store leftover Xôi Gấc in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or by steaming until warmed through.