Vietnamese · side
Xoi (Sticky Rice)
Xoi (Sticky Rice) reads sweetness 5.1, nutty 4.6 and richness 4.5 on Palate's 0–10 flavor X-ray — a Vietnamese side, about 8 hr 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.3 / 10
- Sweet & Fruity — 5.7 / 10
- Sour & Bright — 4.4 / 10
- Bitter & Earthy — 2.0 / 10
- Rich & Fat — 6.0 / 10
- Aromatic & Spice — 3.6 / 10
The measured notes (of 18)
Sweetness 5.1 · Nutty 4.6 · Richness 4.5 · Sourness 4.4 · Salinity 3.8 · Allium 3.4 · Umami 2.0 · Earthy 1.9 · Fruity 1.9 · Floral 1.8 · Funk & Ferment 1.7 · Marine & Briny 1.1 · Herbaceous 0.8 · Bitterness 0.7
What's in it (8)
- 2 cups glutinous rice
- 1/2 cup split mung beans
- 3 pandan leaves
- 1 can (13.5 oz) coconut milk
- 2 tbsp sugar
- 1/2 tsp salt
- 1/4 cup fried shallots
- 2 tbsp toasted sesame seeds
Time & effort: about 8 hr 30 min (10 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 268.1 kcal, 6.5 g protein, 10.2 g fat, 39.4 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Soak glutinous rice overnight, then steam with pandan leaves until fully cooked and fragrant.
- Toss with coconut milk, sugar, and salt and steam a few minutes more to absorb.
- Serve topped with cooked mung beans, fried shallots, and sesame seeds.
Dishes with a similar flavor shape
- Sago Gula Melaka (Sago Pudding with Palm Sugar) — Malaysian
- Caponata Siciliana — Italian · Sicily
- Tub Tim Grob (Water Chestnut Rubies) — Thai
- Kuih Seri Muka (Glutinous Rice with Pandan Custard) — Malaysian
- Putu Mayam (Rice Flour String Hoppers) — Malaysian
Keep reading: what sweetness, nutty, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.