Under The Squash Vines

Cà Phê Sữa and Xôi Gấc: Vietnamese Coffee and Sweet Red Sticky Rice

Ingredients: 

For the coffee

1 8oz. Vietnamese coffee phin

Approx. 1.5 tablespoon of Cafe Du Monde or Trung Nguyen coffee

Approx. 2 tablespoons  of sweetened condensed milk (plant-based or dairy)

Optional: milk or creamer to taste (plant-based or dairy)

For the Xôi Gấc

1.5 cup of sweet sticky rice

12 oz. frozen Momordica (Gấc) pulp - you can buy them in the Asian grocery stores

½ cup coconut milk or to taste

½ cup of sugar or to taste

Pinche of sea salt

Instructions: 

For the coffee

1.  Add sweetened condensed milk to your coffee cup.

2.  Assemble your phin. Place on top of your coffee cup.  Add the coffee ground to the chamber. Tap to even out the coffee. Place the insert on top and lightly press down.

3.  Pour boiling water into the chamber but JUST enough to cover the coffee. Let the coffee sit and bloom between 2 - 10 minutes.

4.  After the bloom period, add boiling water to the chamber and fill all the way to the brim. Let coffee brew until done. This will take 10 minutes.

5. Optional: add more milk or creamer to taste. Pour over ice or enjoy hot.

For the Xôi Gấc:

1.  Soak the rice in water for at least 2 hours. Drain and rinse.

2.  Add the thawed Momordica pulp to the rice and mix well.

3.  Steam in a steamer until rice is cooked.

4.  Add the coconut milk, sugar, and salt. Mix well and enjoy with the coffee!