Xôi Ngũ Sắc Recipe - NGON Vietnam

Xôi Ngũ Sắc

Five-Color Sticky Rice

Glutinous rice steamed and served plain or topped with savory or sweet accompaniments, enjoyed as breakfast, snack, or dessert

Other variations:

Xôi gấc, Xôi đậu xanh, Xôi ngô, Xôi lạc, Xôi mặn, Xôi ngọt

Region

Popular Nationwide

Preparation Time

7h25

Servings

4 - 6

Difficulty

Medium

About this recipe

Xôi Ngũ Sắc is a versatile and widely loved dish in Vietnam, with countless variations. It can be savory (served with mung beans, fried shallots, or meats) or sweet (with coconut, sugar, and sesame). Steaming preserves the grains’ chewy texture and natural aroma.

Ingredients List

500 g glutinous rice (divided into 5 portions of 100 g) Yellow: ½ tsp turmeric powder, mixed with 200 ml water Orange: 1 tbsp fresh gấc pulp, mixed with ½ tbsp water Purple: 5 g dried magenta leaves (lá cẩm), boiled in 200 ml water Green: 50 g fresh pandan leaves, blended with 200 ml water White: plain water 100 ml coconut milk 1½ tbsp sugar ½ tsp salt

Materials & Tools

Steamer or bamboo steaming basket Parchment paper (to divide the steamer) Blender Small saucepan Fine strainer Mixing bowls Serving plate Banana leaves (for lining the plate)

Preparation steps

Total Time

7h25

Cooking Time

1h00

Active Time

6h25

Make Colors

Boil magenta leaves in water for 10 - 15 minutes, then strain and cool. Blend pandan leaves with water and strain. Mix turmeric powder with water. Mix gấc pulp with water.

20 min

Soak Rice

Rinse rice and divide into 5 portions. Soak one portion each in yellow, purple and green water, and two portions in plain water, for 6 hours or overnight.

6h00

Season Rice

Drain all portions. Mix gấc into one plain portion. Mix coconut milk, sugar and salt, stir an equal amount into each portion and leave 10 - 15 minutes.

15 min

Steam Rice

Place each portion in a separate section of the steamer, divided with parchment paper. Cover and steam over medium heat for 30 - 40 minutes, until soft.

40 min

Serve

Line a plate with banana leaves, arrange the five colors side by side and serve warm.

10 min

Chef’s Tips

Soaking rice overnight ensures even cooking; keep lid closed while steaming to retain heat and moisture.

Serving Suggestions

Sesame-peanut salt; also good with grilled or roast chicken, braised pork, pork ham, pork floss or grated coconut.

Nutritional info

400kcal
10g protein
8g fat
75g carbs

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