Pandan Sticky Rice is a popular breakfast item in Vietnam.  I remember growing up eating this sticky rice wrapped in banana leaves on my way to school.  I do like adding mung bean for some protein but it’s totally optional.  This is a simple version using Pandan Paste for flavor and coloring.  The long version of this would to blend and extract Pandan juice from the leaves and use that juice to cook the sweet rice or soak the rice in it.  I’m also using the steaming method for this version and therefore the sweet rice needs to be soaked for a few hours.

I hope to soon post an un-soaked version using the pot-in-pot cooking method in the Instant Pot.

Link to Recipe:

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