Sữa Chua Nếp Cẩm (Purple Sticky Rice Yogurt)
Món truyền thống · Vietnamese
A classic Vietnamese dessert featuring sweet, chewy purple sticky rice cooked with coconut milk and pandan leaves, served chilled with creamy yogurt and a drizzle of condensed milk.
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Nguyên liệu
- Purple sticky rice1 cup
- Water2 cups
- Coconut milk1 cup
- Sugar1/2 cup
- Salt1/4 teaspoon
- Pandan leaves2-3 leaves
- Plain yogurt2 cups
- Sweetened condensed milk1/4 cup
Các bước
- 1
Rinse the purple sticky rice thoroughly until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
- 2
Drain the soaked rice. In a pot, combine the drained rice, 2 cups of water, coconut milk, sugar, and salt. Tie the pandan leaves into a knot and add them to the pot.
- 3
Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
- 4
Remove the pandan leaves. Let the cooked sticky rice cool completely.
- 5
To serve, spoon a generous portion of the cooled purple sticky rice into individual serving bowls or glasses.
- 6
Top the sticky rice with a dollop of plain yogurt.
- 7
Drizzle with sweetened condensed milk.
- 8
Chill for at least 30 minutes before serving.
