An Essential Guide to Xôi Lá Cẩm

Fact: Xôi lá cẩm is often used as a gift in the Tay ethnic communities in Vietnam, with the magenta leaves often producing a dark blue color instead.

Xôi Lá Cẩm: Basic Information

Pronunciation

/soy la kam/

Alternative Name(s)

Dish Type

Glutinous rice dishes

Course

Dessert

Mealtime

Anytime

Popular Variations

Xôi Lá Cẩm: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Xôi Lá Cẩm: Ingredients and Preparation

Main Ingredients

Glutinous rice, magenta leaves

Main Cooking Method

Steaming

Preparation Process

Boil magenta leaves for color, dye rice, and steam until fully cooked.

Xôi Lá Cẩm: A Deep Dive

Cultural Significance

A variation of xôi in Vietnam

Taste

Sweet

Texture

Sticky

Aroma

Mild

Color

Purple

Serving Style

On a plate or in a wrapped package

Serving Temperature

Warm or at room temperature

Accompaniment

Sugar, peanuts, salt, sesame seeds, coconut milk

Occasions

On any occasions

Seasons

Year-round

Special Diets

Vegan, vegetarian, gluten free

Calories

577 calories

Popularity

Vietnam, Thailand

Popular Similar Dishes

Xôi Gấc
Xôi Lá Dứa
Babao Fan

Popular Dining Area

Vietnamese street food stalls and local markets

Xôi lá cẩm is a sweet street-side Vietnamese sticky rice dish possessing a signature purple color on the glutinous rice grains thanks to the color extracted from magenta leaves. Typically, these leaves are boiled to get the color for dying the glutinous rice grains.

Like other sticky rice, xôi lá cẩm is traditionally steamed until the glutinous rice is fully expanded. While the rice is being cooked, locals often prepare sweet accompaniments like a mixture of sugar, crushed peanuts, salt, and sesame seeds.

When xôi lá cẩm is ready for serving, people usually add a splash of coconut milk to enhance the fatty profile and sweetness. Interestingly, even Thailand has a version of this dish with thick, sweet coconut sauce.

Stick around to learn more about xôi lá cẩm, especially the good and bad aspects of eating this purple sticky rice dish. In addition, it’s interesting to look into some inquiries of xôi lá cẩm and discover dishes sharing the same concept.

Key Points

Xôi lá cẩm is a sweet Vietnamese sticky rice dish.
It has a signature purple color obtained from the color extracted from magenta leaves.
Accompaniments often include a mixture of sugar, crushed peanuts, salt, and sesame seeds.

Xôi Lá Cẩm Images

Pros and Cons of Eating Xôi Lá Cẩm

Xôi lá cẩm is easily found everywhere, making it a worth-trying treat in Vietnam. Therefore, you need to be aware of some of the positive and negative aspects of consuming xôi lá cẩm:

Pros

Antioxidant properties: The magenta leaves used to color the rice in xôi lá cẩm are known for their antioxidant properties.
Versatility: This dish is paired with a variety of toppings and accompaniments, making it versatile for different taste preferences.
Gluten-free: For those with gluten sensitivities or celiac disease, xôi lá cẩm is a gluten-free option.

Cons

Sugar content: If additional sugar or sweetened coconut milk is used, the sugar content can be high.
Allergens: Coconut, a common ingredient in xôi lá cẩm, is an allergen for some people.

Then, let’s uncover a few concerns that people tend to have for xôi lá cẩm.

Xôi Lá Cẩm FAQs

Yes, while traditionally sweet, it can be adapted into a savory dish by omitting the sugar and adding savory toppings.

At local markets, xôi lá cẩm is served in disposable plastic containers or in a simple paper wrapper.

As a rice-based dish, it’s generally easy to digest, but individual tolerances to glutinous rice may vary.

The rice should be tender yet slightly chewy, with each grain distinct and not mushy.

Similar Dishes of Xôi Lá Cẩm

Xôi Gấc

Xôi gấc is a sticky rice specialty in Vietnam that utilizes gac fruit to create a vibrant red color.

Xôi Lá Dứa

Xôi lá dứa is a Vietnamese sticky rice dish flavored with pandan leaves, giving the grains a green color.

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Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.