My cheat version of red coconut sticky rice – xoi gac nuoc dua is a great recipe that removes much of the time and hassle that you get with traditional methods. All you will need for this is simply a 2 L (2 qt) pot / dish with a lid, a microwave and about 45 minutes! I promise you this is the easiest red coconut sticky rice – xoi gac nuoc dua on the internet and it is gluten-free, dairy-free and suitable for vegans.
Today I am sharing our family’s sticky rice recipe with you guys today because Tet (Lunar/Chinese New Year) is nearly here! Like my other sticky rice recipes, this is a cheat version that can be made in the microwave and a fraction of the time. It can also be made in advance, so it’s a great way to help spread your cooking out and ease the stress of preparing a big new year feast. If you looking to serve up green, yellow or magenta sticky rice as well this year, check out My Cheat Vietnamese Sweet Coconut Sticky Rice – Xoi Nuoc Dua.
The iconic red colour of the rice comes from the baby jackfruit which is much like a normal jackfruit but usually much smaller. In my experience, you won’t find these in your local supermarkets. The only way to get it is either at an Asian grocery or a friend who grows it in their garden! And be careful, the red colour will stain clothes and SKIN!
My Tips for Success
- The best cookware for this is a casserole baking dish with a lid that is roughly 1.5 L to 2 L. Anything smaller may cause the liquid to spill out of the bowl / dish while cooking.
- Chopsticks are best to fluff up the rice since spoons will likely breakup the rice grains.
- Do not skip soaking the rice. This is an essential step to ensuring the rice is cooked through. However, if you soak for too long, you will find that the rice will come out a bit mushy. Vice versa, if you don’t soak for long enough then the rice maybe a little bit hard.
- Soaking the rice in baby jackfruit (gac) powder will give the rice more colour once cooked. This step is optional.
- Don’t skip the white wine! The alcohol helps bring out the colour for the baby jackfruit.
- My mum is adamant that you must put the seed on top of the rice to show that the actual fruit was used and not artificial food colouring. Apparently it matters!
- To reheat the rice, place a wet kitchen paper towel over the top and put it in the microwave for a few minutes.
Thank you for visiting our little food blog! We wish all our readers a have a happy new year. May the year of the pig bring you wealth, happiness and good health. To those with kids, we hope the gods look kindly upon thee and allow you to have peace, sleep and sanity!
If you make any of our recipes, Steph and I would love to see your creations! Please share it with us on Instagram using #scruffandsteph and @scruffandsteph! We would also appreciate any likes / shares / follows on our Facebook page, Pinterest, Instagram and Yummly. Thank you for your support!
Vietnamese Red Coconut Sticky Rice - Xoi Gac Nuoc Dua
- 250 gm glutinous rice
- 2 L boiling water
- 1/4 tsp baby jack fruit powder (optional)
- 70 gm frozen or fresh baby jackfruit / sweet gourd (with pips)
- 1 tsp white wine
- 3/4 cup + 2 tbsp of coconut cream
- 1/8 tsp salt
- 3 tbsp white sugar
In a bowl, wash the sticky rice with tap water until the water is cloudy then discard. Repeat about three times.
Add enough boiling water to the rice so that it is completely submersed. Continuously stir with a spoon for 1 min.
Strain the rice and wash it in the strainer under a tap with warm - hot water. Use your fingers to move the rice around in the strainer to remove the gooey texture.
Place the rice back into the bowl and completely submerse the rice in boiling water by about 3 cm. Let it sit for 25 minutes while stirring the rice every 5 minutes. If you are using baby jackfruit powder, then stir it in until dissolved.
In a bowl, remove the pips from the baby jackfruit. Add the wine, salt and coconut cream to the jackfruit and mix well. Save the seeds if you wish to use it as decoration.
After 25 minutes, strain the rice. While the rice is still in the strainer, wash it under warm tap water. Tip the rice into your microwave friendly casserole dish / bowl.
Strain the coconut cream mixture over the casserole dish / bowl so that the liquid falls onto the rice. Use a spatula to push as much of the mixture as you can through the strainer. (refer to progress pictures)
Place the lid on the casserole dish / bowl and cook in the microwave for 6 minutes on high.
After 6 minutes, take it out of the microwave and add 3 tbsp of sugar. Mix well with a pair of chopsticks and then put the lid back on and cook on high for a further 4 mins.
Take out of the microwave and fluff the rice up with a pair of chopsticks. Put it back into the microwave for a further 2 minutes.
Take out and let it sit for 10 minutes.