Xôi Lá Cẩm (La Cam Purple Sticky Rice)
Nguyên liệu
Grain Base
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1kg glutinous rice (soaked and drained)
Coloring & Aroma
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600ml magenta plant extract (nước lá cẩm – boiled and strained)
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1 bunch pandan leaves (lá dứa – tied in a knot and simmered with mixture)
Liquid & Flavor Enhancers
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400ml water
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1 tsp salt
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100g sugar (adjust to taste)
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120ml coconut milk (added during steaming or drizzled after)
Thành phần dinh dưỡng
For: Vegetarians and Vegans
Calories per serving: ~ 180–220 kcal (per 1 serving ~100g)
Key nutrients
1. Healthy Carbs (35–40g)
- Source: Glutinous rice
- Benefits: Provides long-lasting energy, supports digestive health through resistant starch, especially when xôi is cooled.
2. Natural Fats (4–5g)
- Source: Coconut milk
- Benefits: Supports brain function, hormonal balance, and enhances absorption of fat-soluble vitamins (A, D, E, K).
3. Fiber (1–2g)
- Source: Pandan leaves + glutinous rice
- Benefits: Aids digestion, regulates blood sugar, and supports gut health.
4. Antioxidants & Phytochemicals
- Anthocyanins (magenta plant – lá cẩm): Powerful antioxidants that may reduce inflammation and support heart and brain health.
- Chlorophyll (pandan leaves): Supports detoxification and may have anti-inflammatory effects.
5. Essential Minerals
- Manganese (glutinous rice): Supports metabolism and bone development.
- Potassium (coconut milk): Helps regulate blood pressure and fluid balance.
1. Preparing the Magenta Leaves (La Cam Leaves)
- Rinse the magenta leaves thoroughly, then pick out the fresh ones and place them in a basket for cooking.
- Bring a pot with about 400ml of water to a boil over high heat. Once the water is boiling, add the magenta leaves.
- Reduce the heat to low and simmer for 10–15 minutes, until the water turns a deep reddish-purple. Then, pour in another 200ml of water and continue simmering for another 10–15 minutes over medium heat until the water boils again. Turn off the heat.
- Use a strainer to filter out the leaves, keeping only the magenta-colored liquid.
2. Soaking the Sticky Rice
- Rinse the glutinous rice thoroughly and drain well.
- Pour 600ml of the magenta leaf liquid into a large bowl, then add the drained sticky rice. Mix well and soak for about 2 hours to allow the color to absorb into the rice.
- After soaking, drain the liquid, then mix in 1 teaspoon of salt to season the rice before steaming.
3. Steaming the Sticky Rice
- Prepare a steamer pot with about 3 liters of water, and add a bundle of pandan leaves for fragrance. Place the steamer insert on top and let it heat up before adding the rice.
- In a small bowl, mix 120ml of coconut milk with 100g of sugar, stirring until the sugar dissolves to create a rich coconut mixture.
- Once the water is boiling, gradually add the sticky rice to the steamer. Cover and steam for about 30 minutes. Then uncover, pour in the coconut mixture, stir gently with chopsticks to mix, cover again, and steam for another 10 minutes.
4. Finished Dish
The sticky rice is infused with the fragrant aroma of magenta leaves. Each grain appears shiny and smooth. When eaten, the sticky rice is delightfully chewy and rich from the coconut milk. You cansprinkle a bit of toasted sesame salt (muối mè) on top to balance the sweetness and add a nutty finish.
La Cam Purple Sticky Rice – The Violet Hue of Memory and Nature’s Craft
In the peaceful countryside of southern Vietnam, especially the Mekong Delta, the magenta plant (lá cẩm) grows quietly in home gardens, waiting for the hands of mothers and grandmothers to turn its leaves into something magical. La Cam sticky rice is a humble yet cherished dish, made simply by soaking glutinous rice in the vivid purple liquid extracted from these leaves. No artificial coloring, no additives—just the care and patience of generations past.
More than just visually stunning, the magenta plant is also believed in folk medicine to have cooling, soothing properties. This makes the dish not only nourishing to the body, but gently healing. In Eastern culture, the color purple represents mystery, elegance, and unity, which is why this sticky rice is often served during festivals, family gatherings, weddings, or ancestral offerings—as a symbol of peace, prosperity, and togetherness.
Today, as traditional dishes are reimagined for a healthier and more aesthetic lifestyle, La Cam sticky rice continues to shine. Its dreamy purple hue brings both cultural depth and visual delight to the modern table. A simple dish, yet one that captures memory, nature, and the graceful hands of Vietnamese women.