Sua Chua Nep Cam combines purple rice with yogurt into a cool Vietnamese dessert with gentle tang.
10 min prep 25 min cook 40 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rinse the purple rice and put it in a pot with plenty of water.
Cook the rice for 20 minutes, until tender.
Mix with sugar and cool for 20 minutes.
Divide the yogurt among bowls.
Bring the rice and yogurt together, keeping it cold so the yogurt does not curdle.
Sprinkle sesame seeds or coconut on top when serving.
💡 Tip: Combine the rice with yogurt only after the rice has cooled completely.
🍽️ Serving suggestion: Serve in cold bowls with a little coconut or crushed ice on top.
~188
kcal calories
5
g protein
28
g carbs
6
g fat
9.7g
Sugar
0g
Fiber
34.6mg
Sodium
1.6g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (67%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Author-declared: Recipe author declared Sesame but our matcher did not find it in the ingredient list. May come from brand or variety.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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