Vietnamese Pandan Yogurt Cream with Crunchy Toasted Rice Granola

Name: Vietnamese Pandan Yogurt Cream with Crunchy Toasted Rice Granola
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1½ cups (360 g) plain Greek yogurt, full-fat, at room temperature; ⅓ cup (80 ml) sweetened condensed milk; 1½ teaspoon (7½ ml) pandan extract (or liquid pandan flavoring); to taste kosher salt (optional); ¾ cup (150 g) jasmine rice, raw, uncooked; ½ cup (40 g) unsweetened shredded coconut; ⅓ cup (50 g) sesame seeds (white or mixed); ¼ cup (50 g) palm sugar (grated or crumbled); 3 tablespoons (45 ml) coconut oil; ¼ teaspoon (1½ g) kosher salt

From the MyKitchenBank Kitchen

A bright green, delicately fragrant pandan yogurt cream layered with a crunchy homemade granola of toasted jasmine rice, coconut, sesame, and palm sugar. This dessert captures the essence of Vietnamese flavor—floral, nutty, and light—making it perfect for breakfast or an elegant finish to a meal.

Prep: 20 min
Cook: 18 min
Wait: 15 min
Total: 53 min
Makes: 4 servings (about 1½ cups granola)

Save to My Kitchen Jump to recipe

Steps

Before you start

Have all ingredients at room temperature
Line a baking sheet with parchment paper
Read through both components before starting; the granola and cream can be made in parallel

1
Combine pandan yogurt
- In a medium bowl, whisk together the Greek yogurt, sweetened condensed milk, and pandan extract until completely combined and smooth, about 1 minute.
- The mixture will turn a pale jade green.
- Taste and add a pinch of kosher salt if desired to balance the sweetness.
- Divide evenly among four serving glasses or bowls, filling each about two-thirds full.
- Set aside while you prepare the granola.
+ Show details− Hide details
Ready when: Mixture is pale jade green and smooth with no streaks of white
Tip: Whisk gently but thoroughly to avoid incorporating too much air, which can make the cream bubble; you want a silky texture.
2
Toast rice grains
- Heat a small saucepan over medium heat, uncovered.
- Add the raw jasmine rice and stir constantly with a wooden spoon for 3–4 minutes until fragrant and very lightly golden.
- The rice will pop slightly and smell deeply nutty.
- Pour the toasted rice onto a plate to cool for 1 minute.
+ Show details− Hide details
Ready when: Rice is fragrant, very light golden, and makes occasional popping sounds
Tip: Don't walk away; constant stirring prevents burning. If the rice darkens to brown, discard and start over—it will taste bitter.
3
Mix granola dry ingredients
- In a medium bowl, combine the cooled toasted rice, unsweetened coconut, sesame seeds, crumbled palm sugar, and kosher salt.
- Toss together with your fingers or a spoon until evenly distributed, breaking up any larger palm sugar clumps.
+ Show details− Hide details
Ready when: Ingredients are evenly mixed with no pockets of palm sugar
Tip: If your palm sugar is very hard, grate it finely or use a mortar and pestle before mixing so it distributes evenly.
4
Add coconut oil and blend
- Pour the coconut oil over the rice mixture and stir and toss for about 1 minute until every grain and seed is lightly coated.
- The mixture should look wet and clumpy, not dry.
+ Show details− Hide details
Ready when: Every piece is evenly coated in coconut oil and clumps hold together lightly when pressed
Tip: Don't over-mix; you want clumpy granola that will toast into clusters, not a paste.
5
Toast granola in ovenOven 325°F / 165°C
- Preheat your oven to 325°F (163°C).
- Spread the granola mixture in a single, even layer on a parchment-lined 9×13-inch baking sheet.
- Bake for 10–12 minutes, stirring once halfway through, until the rice is golden brown and crispy and the sesame and coconut are fragrant and lightly toasted.
- The granola will still feel slightly sticky when warm but will crisp as it cools.
+ Show details− Hide details
Ready when: Rice is light golden brown, sesame and coconut are fragrant and lightly golden, and a piece crackles between your teeth
Tip: Stir at the 6-minute mark to ensure even toasting. Watch closely after 10 minutes; sesame seeds can burn quickly at the end.
6
Cool granola completely
- Spread the hot granola on a clean plate or baking sheet and let it cool undisturbed for 5–8 minutes.
- As it cools, it will harden and become truly crispy.
- Once cooled, break any large clumps gently with your fingers into bite-sized pieces.
+ Show details− Hide details
Ready when: Granola is completely cool and shatters crisply when broken
Tip: If the granola doesn't crisp as it cools, it wasn't toasted long enough. Return it to the oven for another 2–3 minutes if needed.
7
Assemble and serve
- Spoon about 3–4 tablespoons of the cooled toasted rice granola over each glass of pandan yogurt cream.
- Serve immediately for maximum crunch, or let guests add granola just before eating if preparing ahead.
- A few extra sesame seeds or toasted rice pieces can be scattered over the top as garnish if desired.
+ Show details− Hide details
Ready when: Granola is sprinkled generously over creamy yogurt
Tip: If assembling more than 15 minutes ahead, keep the granola and yogurt separate and combine just before serving so the granola stays crispy.

Good to know

Tips

Toast the jasmine rice dry in a pan first for the most aromatic result; this also develops a subtle nuttiness that regular cooked rice lacks.
Pandan extract varies widely in intensity between brands—start with 1.5 teaspoons and taste, adding a few drops more if you want a stronger pandan flavor.
For a dairy-free version, substitute coconut yogurt (which must be full-fat and slightly tangy) for Greek yogurt and coconut cream for sweetened condensed milk in a 1:1 ratio.
The pandan yogurt cream should be served cold or at room temperature; if refrigerated, bring to room temperature for 10 minutes before serving for the best flavor and texture.

Make ahead

Granola can be made up to 3 days ahead and stored in an airtight container at room temperature. The pandan yogurt cream can be made up to 2 days ahead and chilled; assemble both components just before serving to maintain the granola's crispness.

Storage & reheating

Store leftover granola in an airtight container at room temperature for up to 3 days (it will gradually soften but remains tasty). Refrigerate leftover pandan yogurt cream in a covered bowl for up to 3 days; do not freeze. Once assembled, consume within 30 minutes for optimal crunch.

Substitutions

pandan extract (or liquid pandan flavoring) → 2–3 pandan leaves, blended with 2 tablespoons water and strained through fine mesh. Fresh pandan leaves yield a more delicate, authentic flavor but require slightly more prep. Use the filtered liquid only.
palm sugar (grated or crumbled) → light brown sugar or demerara sugar in equal amount. Brown sugar will work well and add a subtle molasses note, though you'll lose the distinctive mild caramel flavor of palm sugar.
coconut oil → neutral oil such as vegetable or canola oil. The dish will lose some coconut flavor but the granola will still toast and crisp properly.
plain Greek yogurt, full-fat → plain full-fat yogurt or mascarpone thinned with 2 tablespoons heavy cream. Regular yogurt will be slightly less thick; mascarpone yields a richer, creamier texture.