Name: Xôi vùng cao — Lào Cai-inspired five-colour sticky rice
Prep time: 35 min
Cook time: 35 min
Total time: 440 min
Cuisine: Vietnam
Ingredients: 500 g glutinous rice, rinsed and divided into five equal 100 g portions; 1.5 litres cold water, for soaking; divide among the portions; 20 g pandan leaves, roughly chopped, for the green infusion; 150 ml water, for blending the pandan; 3 g ground turmeric, for the yellow infusion; 100 ml hot water, for the turmeric; 12 g dried magenta plant leaves (lá cẩm), for the purple infusion; 200 ml water, for simmering the leaves; 50 g ripe gac fruit pulp, seeds removed, thawed if frozen; 60 ml water, for blending the gac; 2 litres water, for the steamer reservoir; not consumed; 20 g white sesame seeds; 2 g fine salt

A woven tray of five-colour sticky rice and sesame salt on a wooden table, with mountain terraces softly blurred behind. — A wide serving scene for Lào Cai-inspired xôi vùng cao.

Yield 4 portions

Cook 35 minutes

Passive 6 hours 10 minutes for soaking and draining

Total 7 hours 20 minutes

Calories per serving about 510 kcal

Ingredients ↓

Overview

Xôi vùng cao — Lào Cai-inspired five-colour sticky rice

Xôi is steamed glutinous rice, and xôi ngũ sắc is a five-colour version found among several northern Vietnamese highland communities. Local colorants and palettes differ: Lào Cai sources describe more than one practice, including locally gathered leaves. This home version uses a widely documented set of plant colours—white rice, red gac, turmeric yellow, magenta-leaf purple and pandan green. It is a practical interpretation, not a claim to reproduce one community’s exact recipe.

The rice is divided before soaking so each colour stays distinct. A long refrigerated soak lets the grains hydrate and take on the colour; separate steaming keeps the portions vivid. Serve the warm rice with a little sesame salt, or alongside a savoury meal.

Practical

Tips for successUse glutinous or sticky rice, not ordinary jasmine rice. Rinse it first and keep the five portions separate. Cool every infusion fully before it touches the rice. Warm soaking liquid can encourage unwanted bacterial growth during a long soak. Refrigerate the rice for the full six hours; do not leave it soaking on the counter. Steam in separate muslin parcels or perforated parchment pockets so the colors do not bleed into one another.

Ingredients

Five-colour sticky rice

500 g glutinous rice, rinsed and divided into five equal 100 g portions
1.5 litres cold water, for soaking; divide among the portions
20 g pandan leaves, roughly chopped, for the green infusion
150 ml water, for blending the pandan
3 g ground turmeric, for the yellow infusion
100 ml hot water, for the turmeric
12 g dried magenta plant leaves (lá cẩm), for the purple infusion
200 ml water, for simmering the leaves
50 g ripe gac fruit pulp, seeds removed, thawed if frozen
60 ml water, for blending the gac
2 litres water, for the steamer reservoir; not consumed

Sesame salt

20 g white sesame seeds
2 g fine salt

Method

Rinse the glutinous rice in several changes of cool water until the water is mostly clear. Divide it evenly among five bowls, 100 g in each, and keep the portions separate.
Blend the pandan leaves with 150 ml water and strain for the green infusion. Stir the turmeric into 100 ml hot water for the yellow portion. Simmer the magenta leaves in 200 ml water for 15 minutes, strain and cool for the purple portion. Blend the gac pulp with 60 ml water for the red portion. Leave the fifth portion white. Cool every color liquid completely.
Add one infusion to each of four rice portions. For the white portion, use only its share of the 1.5 litres cold soaking water. Add cold water to each bowl until the grains are covered by about 2 cm. Cover and refrigerate all five bowls for 6 hours. Do not soak at room temperature.
Drain each colour in its own fine sieve for 10 minutes. Do not rinse away the tint. Line the steamer with separate damp muslin pieces or perforated parchment; keep each colour in its own loose parcel with room for steam to circulate.
Bring the 2 litres of steamer water to a steady simmer. Steam the rice portions for 25–30 minutes, until glossy, tender and cooked through. If a portion has a chalky centre, sprinkle it with a little hot water and steam for 5 minutes more.
While the rice steams, toast the sesame seeds in a dry pan over medium-low heat, stirring until fragrant and lightly golden. Cool, then crush with the 2 g salt using a mortar or the back of a spoon.
Keep the cooked colours separate until serving, then arrange them in five distinct wedges, stripes or flower-like sections on a warm platter. Serve hot with sesame salt. Refrigerate leftovers within 2 hours at or below 4°C / 40°F; use within 3–4 days and reheat to 74°C / 165°F.

Practical

Practical guidance

This sticky rice is filling on its own with sesame salt and can also accompany grilled vegetables or a savoury meal. If dried lá cẩm is unavailable, look for food-grade magenta leaves at a Vietnamese grocery; don't substitute an unidentified wild plant. The strength of natural infusions varies, so the colours may be softer or brighter than pictured. For planning, make the color infusions and refrigerate the rice the night before. Drain and steam it the next day. Cooked rice should not sit at room temperature for more than 2 hours; keep it hot for serving or refrigerate it promptly.

Troubleshooting

The colours are pale: The infusion may have been weak or the rice was not fully surrounded by liquid. Use a concentrated, cooled infusion and add enough soaking water to cover the grains. The colours run together: The rice may have been rinsed after soaking or the portions touched in the steamer. Drain separately and use individual cloth or parchment pockets. The centre is firm: Add a little hot water to that portion and steam 5 minutes longer; check again before serving. The rice is hard after chilling: Sprinkle it with a little water and steam until hot and soft again.

Frequently asked questions

Is glutinous rice the same as rice containing gluten? No. Glutinous rice is naturally gluten-free; “glutinous” describes its sticky texture. Check labels and cross-contact if you need strict gluten avoidance. Can I use another natural colorant? Use a known food ingredient such as the colorants listed here. The exact plants used in highland rice vary by community, and unidentified wild leaves should not be used. Can I make the rice ahead? Yes. Prepare the infusions and refrigerated soak the day before, then drain and steam the rice on serving day. Chill cooked leftovers promptly.

Nutrition per serving (estimate)

Serving size1 of 4 portions
Calories510 kcal
Carbohydrate105 g
Protein10 g
Fat4 g
Fibre5 g
Sodium210 mg

Allergens and food safety

Sesame salt contains sesame. Check packaged dried leaves and other ingredients for cross-contact statements. Glutinous rice contains no gluten by nature, but verify labels if gluten avoidance is medically necessary. Soak the rice covered in the refrigerator, not at room temperature. Refrigerate cooked rice within 2 hours at or below 4°C / 40°F, use within 3–4 days and reheat to 74°C / 165°F throughout.

To finish

Arrange the colours in separate sections so each portion remains distinct.
Serve the sesame salt on the side and let diners add it to taste.

Xôi vùng cao — Lào Cai-inspired five-colour sticky rice

Practical

Ingredients

Five-colour sticky rice

Sesame salt

Method

Practical

Practical guidance

Troubleshooting

Frequently asked questions

Nutrition per serving (estimate)

Allergens and food safety

To finish

Vietnamese National Dishes

Bún cá Hải Phòng — Hai Phong fish noodle soup

Bánh canh cá lóc Huế — Huế snakehead fish noodle soup

Cơm gà Phan Rang — Phan Rang chicken rice