Vietnamese Pandan Coconut Sticky Rice Cups

Instructions

1. 1

   Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.

   ~5 min
2. 2

   Drain the soaked rice and transfer it to a steamer basket lined with parchment paper. Steam the rice over medium-high heat for 25-30 minutes, or until tender and cooked through. Stir in the pandan extract during the last 5 minutes of steaming.

   ~30 min
3. 3

   While the rice is steaming, prepare the coconut sauce. In a saucepan, combine coconut milk, sugar, and salt. Heat over medium heat, stirring until the sugar dissolves.

   ~10 min
4. 4

   In a small bowl, whisk together cornstarch and water to create a slurry. Gradually whisk the slurry into the simmering coconut milk mixture until it thickens slightly.

   ~5 min
5. 5

   Toast the sesame seeds in a dry skillet over medium-low heat until fragrant and lightly golden. Be careful not to burn them.

   ~3 min
6. 6

   To assemble, spoon the pandan sticky rice into individual serving cups. Drizzle generously with the warm coconut sauce and sprinkle with toasted sesame seeds.

   ~5 min
7. 7

   Serve warm or at room temperature.