Ice cream with sticky rice is a popular Vietnamese street snack/dessert with amazing flavor, fragrance, and texture. All elements complement each other extremely well, and you will be surprised at how addictive it is.
coconut ice cream(or regular ice cream with coconut or vanilla flavor)
Wash panda leaves and cut into shorter pieces. Blend pandan leaves with water. Pour the mixture through a fine strainer or cotton cloth, strain/squeeze out pandan juice and discard pandan pulps.
Wash sticky rice and soak in the pandan juice for 4 to 6 hours. It is fine to omit the pandan leaves and just soak the sticky rice in plain water.
Remove sticky rice from pandan juice (and give it a quick rinse if you want). Mix salt into the rice. Steam rice for 15-18 minutes until soft. Add coconut milk, mix and continue steaming for another 5 minutes. After that, spread cooked rice onto a plate to cool.
While steaming rice, place a pan over medium low-medium heat and toast coconut flakes for about 5 minutes or so, or until they turn golden yellow. Stir frequently while toasting. Set aside to cool. You can also toast them in the oven at 325F for 6-7 minutes.
Place sticky rice in a serving bowl, top with ice cream and toasted coconut flakes and serve.
This is how ice cream with sticky rice is traditionally served in Hanoi. When eating it at home, I also like to add some cubed mango for extra sweetness and juiciness.