It’s easy Pandan sticky rice recipe combines the natural fragrance of pandan leaves with perfectly steamed glutinous rice. Made using a bamboo steamer or steamer, it is perfect to pair with grilled meat, spicy papaya salad or even sweet mango for dessert.
Tip: Learn more about Pandan. If you have fresh pandan leaves, don’t miss my recipes pandan jasmine ricenam bai toey and coconut pandan jelly.
Pandan sticky rice is a Southeast Asian dish prepared by soaking sticky rice in pandan juice and waterwhich gives it a fragrant aroma, similar to vanilla. The rice is then steamed until soft and sticky, making it a perfect companion for desserts, often paired with creamy coconut milk or tropical fruits.
More information on this recipe
If you’re familiar with the world of Thai food, you’ve probably heard of sticky rice, khao niao. It is incredibly popular in Isan and Northern Thai cuisine, where it is often paired with side dishes such as grilled chicken and som tam.
Pandan-flavored sticky rice, much like purple sticky rice, is mostly enjoyed with Thai desserts to add a colorful touch. Think mango sticky rice and Thai custard.
But you can just as easily enjoy it for breakfast with a moo, as a snack throughout the day, or even with a side of fresh fruit like ripe mango.
Below you will find a brief description of the key ingredients followed by simple step by step instructions for foolproof results!
Take note of the ingredients
Find all the ingredients in Asian grocery stores or Asian markets. Check the recipe card below for precise measurements!
- Glutinous rice – Usage Thai glutinous rice (sweet rice) for the best texture and authentic results.
- Pandan leaves – Fresh pandanus leaves provide the distinct aroma and green color.
- Waterfall – Indispensable for soaking and steaming rice, ensuring uniform cooking and perfect stickiness.
- Green food coloring (optional) – For a vibrant green hue, add a few drops of green food coloring to the water when soaking glutinous rice before steaming.
How to make pandan sticky rice
Step 1: Rinse the glutinous rice under running water until the water runs clear. Drain thoroughly and set aside.
Step 2: Blend pandan leaves with water in a blender until well combined. This will extract the pandan juice.
Step 3: Pour the pandan mixture through a strainer or cheesecloth, squeezing to extract all the juice. Discard the pureed leaves and reserve the filtered pandan juice.
Step 4: Soak glutinous rice in pandan juice for at least 4 hours or overnight to get the best color and aroma. Optionally, add a few drops of pandan extract to enhance the color.
Step 5: Steam the glutinous rice by placing it in a bamboo steamer or one lined with cheesecloth. Make sure the rice is evenly distributed to allow for proper cooking. Cover and steam over boiling water (medium heat) for about 20-30 minutes or until the rice is tender and sticky.
Step 6: Once cooked, the rice will be soft, fragrant and naturally green.
Tips for storing and reheating
- Avoid refrigeration: Refrigerating sticky pandan rice causes it to harden and lose its characteristic texture, so it is best consumed on the same day.
- Store at room temperature: Glutinous rice is best eaten fresh but can be stored at room temperature for up to 12 hours. Cover it with a cloth or store it in a traditional hand-woven bamboo container to keep it soft. To keep it soft and warm longer, seal the bamboo steamer with a plastic bag to trap moisture.
- Heat: If the rice starts to dry out, steam it again for 5-10 minutes with a damp cloth to restore its texture. Avoid microwave cooking as it can make the rice gummy.
Frequently asked questions
Can I use pandan extract instead of fresh leaves?
Yes, you can use pandan extract as a substitute for fresh leaves if they are not available. Use a few drops of the extract to add signature flavor and color, but keep in mind that fresh leaves offer a more natural, subtle flavor. Adjust the amount to taste, as the extract can be quite concentrated.
Can I use a rice cooker to make sticky rice?
A rice cooker is not ideal for preparing glutinous rice, as glutinous rice needs to be steamed rather than boiled to achieve the correct consistency. For best results, continue to steam in a bamboo steamer or steamer.
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Pandan Sticky Rice Recipe
Make this pandan sticky rice recipe with simple illustrated instructions for foolproof results. It’s the perfect pairing for desserts like mango or Thai custard!
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Rinse the glutinous rice under running water until the water runs clear. Drain thoroughly and set aside.
10.50 ounces glutinous rice
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Blend pandan leaves with water in a blender until well combined. This will extract the pandan juice.
100 g pandan leaves, 20 ounces of water
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Pour the pandan mixture through a strainer or cheesecloth, squeezing to extract all the juice. Discard the pureed leaves and reserve the filtered pandan juice.
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Soak glutinous rice in pandan juice for at least 4 hours or overnight to get the best color and aroma. Optionally, add a few drops of pandan extract to enhance the color.
aromatic pandan extract
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Steam the glutinous rice by placing it in a bamboo steamer or one lined with cheesecloth. Make sure the rice is evenly distributed to allow for proper cooking. Cover and steam over boiling water (medium heat) for about 20-30 minutes or until the rice is tender and sticky.
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Once cooked, the rice will be soft, fragrant and naturally green.
- Use the nutrition facts sheet in this recipe as a guideline.
Calories: 275kcal | Carbohydrates: 61G | Protein: 5G | Fat: 0.4G | Saturated fat: 0.1G | Polyunsaturated fats: 0.1G | Monounsaturated fats: 0.1G | Sodium: 13mg | Potassium: 57mg | Fiber: 2G | Soccer: 13mg | Iron: 1mg
