Sticky rice desserts in Vietnam (xôi and chè)

Sticky rice desserts in Vietnam fall into two big families: xôi, which is steamed sticky rice served sweet or savory, and chè, sweet soups and puddings that often include sticky rice along with beans, coconut milk and syrup. Both use gạo nếp (glutinous rice), which turns soft, chewy and slightly translucent when cooked.

Below is a guide to the most popular sweet versions, followed by a simple recipe for chè đậu trắng, a creamy sticky rice and bean pudding you can make at home.

What is glutinous rice?

Glutinous rice, also sold as sweet rice or sticky rice, is a type of short-grain rice that becomes very sticky when cooked. Despite the name, it doesn't contain gluten. It's what gives xôi and chè their chewy texture. Look for bags labeled "glutinous rice" or "sweet rice" in Asian grocery stores, and don't substitute regular jasmine rice, which won't stick together the same way.

Sweet xôi to know

Xôi is steamed rather than boiled, which keeps the grains intact and chewy. Sweet versions include:

• Xôi gấc: bright red-orange rice colored with gấc fruit, a traditional choice for Tết and weddings because red is lucky.
• Xôi lá dứa: sticky rice tinted green and perfumed with pandan leaf.
• Xôi vò: sticky rice tossed with crumbled mung beans so each grain is coated.
• Xôi xoài: sticky rice with ripe mango and coconut sauce, popular in the South.
• Xôi đậu đen: sticky rice steamed with black beans, often topped with coconut and sesame.

Many sweet xôi are finished with grated coconut, a sprinkle of sugar, toasted sesame seeds or crushed roasted peanuts. If you're new to xôi, our guide to xôi as a breakfast staple covers the savory side too.

Chè made with sticky rice

Chè is a broad category of sweet soups, puddings and drinks. Several classics use sticky rice as the base:

• Chè đậu trắng: sticky rice and white beans (often black-eyed peas) cooked in sugar, topped with salty-sweet coconut cream.
• Chè xôi nước: sticky rice dumplings filled with mung bean paste, served in a ginger syrup.
• Chè bắp: a sweet corn pudding thickened with sticky rice or tapioca, often with coconut cream.
• Chè con ông: a Northern sticky rice pudding sweetened with molasses-like sugar and flavored with ginger.

For a wider tour, see what chè is.

Recipe: chè đậu trắng (sticky rice and black-eyed pea pudding)

This makes about 4 servings and takes roughly 1 hour, plus soaking time.

Ingredients

• 1/2 cup (100 g) dried black-eyed peas
• 1/2 cup (100 g) glutinous rice
• 4 cups (950 ml) water, plus more as needed
• 1/3 to 1/2 cup (65 to 100 g) sugar, to taste
• 1 pinch of salt
• 1 pandan leaf, knotted (optional)
• For the topping: 1/2 cup (120 ml) coconut cream, 1 teaspoon sugar, a pinch of salt and 1 teaspoon cornstarch or tapioca starch mixed with 1 tablespoon water

Steps

• 1. Rinse the black-eyed peas and soak them in water for at least 4 hours or overnight. Soak the glutinous rice for 1 to 2 hours.
• 2. Drain the peas, put them in a pot with the water and simmer for about 25 to 30 minutes, until just tender but not falling apart.
• 3. Drain the rice and add it to the pot with the pandan leaf. Simmer on low heat, stirring often so it doesn't stick, for about 20 minutes, until the rice is soft and the mixture is thick. Add a splash of water if it gets too stiff.
• 4. Stir in the sugar and salt. Taste and adjust. Remove the pandan leaf.
• 5. For the topping, warm the coconut cream with the sugar and salt in a small pan. Stir in the starch slurry and cook for a minute until slightly thickened.
• 6. Serve the chè warm or at room temperature in small bowls with a spoonful of coconut topping. Add toasted sesame seeds if you like.

Allergens: this recipe contains coconut. If you add sesame or peanut toppings, note those for guests with allergies.

Tips for cooking with sticky rice

• Soak first. Soaking softens the grains and shortens cooking time.
• Stir often. Sticky rice catches on the bottom of the pan easily when simmered.
• Season with salt. A small pinch of salt in sweet dishes balances the sugar, a common Vietnamese touch.
• Store leftovers covered. Sticky rice desserts thicken as they cool; loosen with a little hot water when reheating.

Where these desserts show up

Xôi gấc is a staple at Tết and family celebrations. Chè vendors sell dozens of varieties on the street, especially in the South. At home, families often make a pot of chè for gatherings, holidays and offerings on the altar. If you're looking for more ideas, try our list of easy Vietnamese desserts to make at home.

Start with chè đậu trắng; it's forgiving, uses pantry ingredients and is a great introduction to how sticky rice behaves.