Xôi gấc – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Vietnam Servings: 4
Vietnam Servings: 4Xôi gấc is a traditional Vietnamese dish celebrated for its vibrant red color and exquisite flavor. This glutinous rice is colored and flavored with gấc fruit, an indigenous Vietnamese fruit known for its high beta-carotene content. Often served during festive events such as Tet (Lunar New Year) or weddings, Xôi gấc symbolizes good fortune and happiness.
Ingredients
- glutinous rice – 2 cups / 400 g
- gấc fruit pulp – 1 cup / 240 g
- coconut milk – 1 cup / 240 ml
- sugar – 1/2 cup / 100 g
- salt – 1/2 tsp
- vegetable oil – 2 tbsp
- mung bean paste – 1/2 cup / 100 g
Instructions
- Rinse the glutinous rice in cold water until the water runs clear to remove excess starch.
- Soak the rice in water for at least 4 hours or overnight for best results.
- In a large bowl, combine the soaked rice, gấc fruit pulp, and 1 tablespoon of oil. Mix until the rice is evenly coated.
- Add coconut milk, sugar, and salt to the rice mixture. Stir well.
- Transfer the rice mixture to a steamer lined with cheesecloth. Steam over medium heat for about 40-45 minutes, stirring occasionally.
- In the last 5 minutes of steaming, add the mung bean paste on top of the rice to warm through.
- Gently mix the mung bean paste with the rice before serving.
Substitutions
- gấc fruit pulp -> natural food coloring or tomato paste
- coconut milk -> almond milk
- mung bean paste -> sweetened red bean paste
Enhancements in the Next Evolution
- Add pandan leaves to the steaming water for an aromatic twist.
- Include a layer of roasted peanuts for added texture.
- Incorporate a small amount of vanilla extract for a sweet aroma.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
