Sweets and drinksSticky RiceVietnam4 hours soaking the rice, 30 minutes cooking
Xoi sau rieng with coconut powder gives a plate of chewy, rich sticky rice with a strong durian aroma. The tricky part is mixing it so every grain is evenly flavored.
The coconut powder goes into the glutinous rice from the start, before it reaches the steamer. The durian is mashed with the sugar while the rice steams, then folded in once the grains are soft and steamed for about 5 minutes more.
This batch weighs about 816g, at roughly 268 calories per 100g.
Method
Rinse 500 g glutinous rice, soak it overnight in cold water or for 3 to 4 hours in warm water until plump, then drain in a colander.
Put the rice in a bowl, add 1/2 teaspoon salt and 60 g coconut powder and mix well.
Transfer the rice to a steamer. While it steams, put 200 g durian flesh and 54 g kOBE Monk Fruit Blend in a bowl and mash with a spoon until smooth.
Steam for about 20 minutes, and once the grains are soft, add the durian, fold it through with chopsticks and steam for about 5 minutes more.
Tips
Coconut powder mixed into the rice from the start coats every grain evenly.
Mash the durian with the kOBE Monk Fruit Blend while the steamer is going, since warm flesh breaks down fast and smooth.
Soak the rice overnight or for 3 to 4 hours in warm water, as grains that have not swollen stay hard.
Drain the rice thoroughly in a colander before it goes into the steamer, since wet rice turns the dish mushy.
Fold the durian in only once the rice is soft, as adding it early makes the grains clump.
About 5 more minutes of steaming after mixing is enough, and longer breaks the grains down.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.