Xôi Gấc Chay
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
Converted for display; the recipe amounts stay equivalent.
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
Store leftover Xôi Gấc in an airtight container in the refrigerator.
Reheat gently in a microwave or by steaming until warmed through.
More recipes
All recipesappetizer
Gougères (French Cheese Puffs)
These light and airy French cheese puffs are made from choux pastry mixed with Gruyère cheese. They are a classic appetizer, perfect for entertaining or as a delightful snack.
50 min 284 kcalside dish
Wakame Seaweed Salad with Sesame Dressing
Experience the vibrant flavors of the ocean with this refreshing Japanese Wakame Seaweed Salad. Tender, rehydrated wakame is tossed with crisp cucumber and coated in a bright, savory-sweet sesame-ginger dressing, creating a light and healthy side dish perfect for any meal.
25 min 62 kcalmain course
Pierogi Lenie (Lazy Dumplings)
A simple and quick Polish dish featuring tender dumplings made from farmer's cheese, flour, and eggs. These 'lazy pierogi' are boiled and served with a sweet and savory topping of toasted breadcrumbs and butter. It's a comforting and satisfying meal perfect for a weeknight.
40 min 485 kcalside dish
Baked Asparagus with Garlic and Parsley
A simple and elegant side dish featuring fresh asparagus roasted until tender-crisp. Seasoned with garlic and fresh parsley, this versatile recipe pairs well with a wide variety of main courses.
45 min 87 kcaldessert
Peanut Butter Crisscross Cookies
A classic American cookie featuring a soft, chewy texture and a rich peanut butter flavor. These simple cookies are easily recognized by the traditional crisscross pattern pressed on top with a fork.
37 min 318 kcalmain course
Mì Quảng
Mì Quảng is a vibrant Vietnamese noodle dish from the Quảng Nam province, featuring turmeric-infused rice noodles in a rich, savory broth. It's traditionally served with various toppings like pork, shrimp, and hard-boiled eggs, creating a delightful mix of textures and flavors.
1 hr 45 minmain course
Gujarati Kadhi
This is a light and tangy yogurt-based soup from Gujarat, India. It features a delicate balance of sweet, sour, and spicy flavors, often served with rice or khichdi. The kadhi is thickened with gram flour and tempered with aromatic spices.
40 min 154 kcal