On rainy days, one of my favorite desserts is sticky rice cake with star anise and vibrant layers (called ‘xôi vị’ in Vietnamese). The first time I decided to make it myself, it was to satisfy my craving for the sweet dessert I loved as a child.

Where Xôi Mặn is hearty and robust, Xôi Vị offers a sweet, fragrant taste of star anise and roasted sesame. The attractive colors of pandan leaves and purple sticky rice make diners’ hearts flutter.

Unlike other types of sticky rice, Xôi Vị uses a unique spice often found in cakes—star anise. This fragrant spice gives the dessert its distinctive flavor, and its name is derived from the Vietnamese word for flavor. Xôi Vị is made from sticky rice, mung beans, coconut milk, star anise, pandan leaves, and purple leaves. It is compressed into three layers, with two sticky rice layers on the outside and a mung bean layer in the middle, all topped with roasted sesame seeds.

There are many variations of xôi vị, but I chose a style specific to Vietnam’s western region, known for its three colorful layers. Though time-consuming, the result is well worth the effort.

How to Make It

First, puree pandan leaves and squeeze out the juice to create aroma and a green color. Similarly, wash the purple leaves, boil them in a small amount of water until the water turns dark purple, and strain it for use. These juices are used to dye the two portions of sticky rice, which will then take on beautiful green and purple hues. After soaking the sticky rice in the green and purple mixtures for a few hours, steam both parts until cooked.

While the sticky rice is steaming, I prepare the filling—a mung bean layer for the middle. After soaking the mung beans, drain and steam them until soft. Then mix the cooked beans with sugar and a pinch of salt to enhance their flavor.

Next, place a pan on the stove and mix each portion of steamed sticky rice with coconut milk, sugar, and star anise. Keep the heat low, stirring continuously to allow the flavors to permeate the sticky rice and to prevent it from burning.

To assemble the cake, use a rectangular or square mold. First, coat the mold with a thin layer of oil. Sprinkle a generous amount of roasted sesame seeds evenly across the bottom. Then, add the pandan sticky rice and press it down firmly with a spoon to compact it evenly. Repeat this process for the mung bean layer and the purple sticky rice layer.

Once the cake has cooled, turn the mold upside down to release it. Apply a thin layer of oil to a knife and cut the cake into squares or any shape you like. The combination of sticky, sweet rice and creamy mung beans is not only satisfying but also addictive.

A Sweet Taste of Childhood: Rediscovering Xôi Vị

Xôi Vị was more than just a sweet treat; it was part of my childhood, a moment of pure joy wrapped in banana leaves. It was a treat my mother would buy for me after school or on lazy afternoons. I remember holding the warm parcel in my hands, savoring the sweetness, and feeling like that small moment was something special.

Even now, whenever I see Xôi Vị, I’m transported back to those carefree days—to the street corners where I first fell in love with this traditional dessert. It reminds me of the simple joys of childhood, when a small cake of sticky rice could make everything feel just right.

Topped with toasted sesame seeds, Xôi Vị is a dessert that speaks of tradition and care—a perfect sweet note to end the savory pleasures of Xôi Mặn.