This easy pandan sticky rice recipe combines the natural fragrance of pandan leaves with perfectly steamed glutinous rice. Made using a bamboo steamer or steaming pot, it’s perfect for pairing 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 for pandan jasmine rice, nam bai toey, and coconut pandan jelly.
Pandan sticky rice is a Southeast Asian dish made by soaking glutinous rice in pandan juice and water, which infuses it with a fragrant, vanilla-like aroma. 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 about this recipe
If you’re familiar with the world of Thai food, you’ve probably heard of sticky rice, khao niao. It’s incredibly popular in Isan and northern Thai cuisine, where it’s often paired with sides like grilled chicken and som tam.
Pandan-flavored sticky rice, much like purple sticky rice, is primarily enjoyed with Thai desserts to add a colorful touch. Think of mango sticky rice and Thai custard.
But you can just as easily enjoy it as breakfast with moo ping, as a snack during the day, or even with a side of fresh fruit like ripe mango.
Below, you’ll find a quick description of the key ingredients followed by easy step-by-step image instructions for foolproof results!
Ingredient notes
Find all the ingredients at Asian grocery stores or Asian markets. Check the recipe card below for precise measurements!
- Glutinous rice – Use Thai glutinous rice (sweet rice) for the best texture and authentic results.
- Pandan leaves – Fresh pandan leaves provide the distinct aroma and green color. You can use leftover leaves to make my delicious pandan syrup!
- Water – Essential for soaking and steaming the rice, ensuring it cooks evenly and becomes perfectly sticky.
- Green food coloring (optional) – For a vibrant green hue, add a few drops of green food coloring to the water when soaking the 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 sieve or cheesecloth, squeezing to extract all the juice. Discard the blended leaves and keep the filtered pandan juice.
Step 4: Soak the glutinous rice in the pandan juice for at least 4 hours or overnight for 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 a steamer lined with cheesecloth. Make sure the rice is evenly spread 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.
Storing and reheating tips
- Avoid refrigeration: Refrigerating sticky rice pandan causes it to harden and lose its characteristic texture, so it’s best to consume it the same day.
- Keep at room temperature: Sticky rice is best eaten fresh but can be kept at room temperature for up to 12 hours. Cover it with a cloth or store it in a traditional handwoven bamboo container to keep it soft. To keep it soft and warm for longer, seal the bamboo steamer with a plastic bag to trap the moisture.
- Reheat: If the rice starts to dry out, steam it again for 5–10 minutes with a damp cloth to restore its texture. Avoid microwaving, as it can make the rice rubbery.
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’re not available. Use a few drops of the extract to add the signature aroma 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 for making sticky rice?
A rice cooker isn’t ideal for making sticky rice, as glutinous rice needs to be steamed rather than boiled to achieve the proper texture. Stick to steaming in a bamboo steamer or steaming pot for the best results.
More recipes with pandan
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Pandan Sticky Rice Recipe
Ingredients
- 1 1/2 cups (1 small bunch) pandan leaves, (chopped)
- 1 1/2 cups glutinous rice, (uncooked)
- 2 1/2 cups water
- pandan flavoring extract, (optional, add to taste)
Instructions
- Rinse the glutinous rice under running water until the water runs clear. Drain thoroughly and set aside.1 1/2 cups glutinous rice
- Blend pandan leaves with water in a blender until well combined. This will extract the pandan juice.1 1/2 cups (1 small bunch) pandan leaves, 2 1/2 cups water
- Pour the pandan mixture through a sieve or cheesecloth, squeezing to extract all the juice. Discard the blended leaves and keep the filtered pandan juice.
- Soak the glutinous rice in the pandan juice for at least 4 hours or overnight for the best color and aroma. Optionally, add a few drops of pandan extract to enhance the color.pandan flavoring extract
- Steam the glutinous rice by placing it in a bamboo steamer or a steamer lined with cheesecloth. Make sure the rice is evenly spread 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.
- Once cooked, the rice will be soft, fragrant, and naturally green.
Notes
- Use the nutrition card in this recipe as a guideline.
