Sticky rice, or Xôi, holds a special place in Vietnamese traditional cuisine. It comes in various forms, both savoury and sweet. Over time, with culinary creativity, new variations of sticky rice have been developed, expanding upon this humble yet versatile dish. Among these, Vietnamese Trio Sticky Rice (Xôi Ba Màu) stands out as a festive delight, often prepared for Tết, the Vietnamese Lunar New Year.
This dish combines the vibrant colours and flavours of Xôi Gấc (Gấc Sticky Rice), Xôi Lá Dứa (Pandan-infused Sticky Rice) and a sweet mung bean paste. Together, they create a dish that is not only visually stunning but also rich in taste - a perfect way to celebrate the New Year.
Xôi Gấc gets its striking red hue from the Gấc fruit (Momordica cochinchinensis). Glutinous rice is mixed with the fruit's flesh and seeds before being steamed. The vibrant red symbolises luck and prosperity, making this a must-have dish during Tết.
This layer derives its light green colour and lovely aroma from pandan leaves. Glutinous rice is soaked in pandan juice, infusing it with a delicate fragrance that perfectly complements the other layers.
The mung bean paste offers a soft and sweet contrast to the chewy texture of the rice layers. Enhanced with coconut milk, sugar and sometimes a hint of ginger, this layer ties the dish together in flavour and texture.
To create the vibrant red layer of Xôi Gấc, you will need glutinous rice and Gấc paste, which contains the flesh and seeds of the Gấc fruit (Momordica cochinchinesis). While fresh Gấc fruit is readily available in Vietnam, in places like the UK, you can find frozen Gấc paste in Vietnamese supermarkets, which works just as well.
For the best results, opt for Vietnamese glutinous rice, often called "Nếp cái hoa vàng", though Thai glutinous rice can be a suitable alternative. Other ingredients include a pinch of salt, sugar and a drizzle of coconut milk. A couple of spoons of rice wine helps enhance the colour of the Gấc fruit.
The green layer of Xôi Lá Dứa gets its colour and fragrance from pandan leaves. You will need the same amount of glutinous rice as for Xôi Gấc, along with fresh or frozen pandan leaves. These leaves are blended to extract their juice, which is then used to infuse the rice. Like Xôi Gấc, this layer also requires sugar, salt and coconut milk for added sweetness and creaminess.
The mung bean paste, soft and sweet, adds a delightful contrast to the chewy texture of the sticky rice. To prepare this layer, you need mung beans, which should be soaked for about an hour before cooking. Once cooked until soft, the mung beans are combined with sugar, desiccated coconut, coconut milk and minced ginger. While the ginger is optional, it enhances the dish's flavour and adds a touch of warmth, making it a recommended addition.
These three components come together beautifully, each bringing a unique texture, flavour and colour to the final dish, creating a harmonious blend that is both a feast for the eyes and the palate.
Soak the mung beans in water for about an hour. Cook by bringing them to a boil with plenty of water. Skim off any foam, then reduce the water to cover the beans and simmer with a pinch of salt for 20-30 minutes, on lowest heat, until soft, stirring occasionally.
In a non-stick pan, combine the cooked mung beans, sugar, coconut milk, desiccated coconut and ginger. Cook over medium heat, stirring constantly until the mixture thickens (about 20 minutes).
Allow the paste to cool without the lid, but cover it with a tea towel to prevent condensation.
Mix the Gấc paste with rice wine to deepen the red colour.
Combine with soaked (4 hours in advance), drained glutinous rice and a pinch of salt. Steam for 20 minutes until soft.
Add sugar and coconut milk, mix well and steam for another 10 minutes.
Blend pandan leaves with water to extract their juice. Strain the juice through a sieve and soak the glutinous rice in it for 4 hours.
Follow the same steaming process as Xôi Gấc, adding sugar and coconut milk after the initial steaming and steaming again for a final 10 minutes.
For a large presentation, use a cake tin with a removable bottom or a sticky rice mould. Grease the mould with coconut or vegetable oil to prevent sticking. Layer the Xôi Gấc, Xôi Lá Dứa and mung bean paste in the order of your choice, pressing each layer down firmly before adding the next. Remove the tin to reveal the final dish.
For individual portions, use mooncake moulds to create beautifully patterned servings. Grease the mould, layer the components, and press firmly. Arrange the mung bean paste as the top layer for the most aesthetic presentation.
Each portion of Vietnamese Trio Sticky Rice (Xôi Ba Màu) offers a delightful combination of textures and flavours. The tender yet chewy glutinous rice layers are infused with the earthy sweetness of Gấc and the fresh aroma of pandan leaves, perfectly complemented by the creamy, mildly spiced mung bean paste. This dish is not only a feast for the eyes but also a satisfying treat that brings the vibrant spirit of Vietnamese culture to your table. Perfect for Tết or any special occasion!
Discover more delicious Vietnamese sticky rice creations in this section, featuring dishes like:
Vietnamese Sticky Rice Cake (Bánh Chưng, Bánh Tét)
Vietnamese Shredded Chicken Sticky Rice (Xôi Gà Xé)
Vietnamese Savoury Sticky Rice Balls (Bánh Khúc)
Vietnamese Sticky Rice Coated in Mung Bean (Xôi Vò)
and more...
Vietnamese Trio Sticky Rice (Xôi Ba Màu) is a vibrant and festive dish made with layers of glutinous rice infused with Gac fruit (red), pandan leaves (light green) and a sweet mung bean paste (yellow). This traditional treat is perfect for celebrations, combining tender, chewy textures with aromatic and slightly sweet flavours. A stunning centrepiece for Tết or any special occasion!
