Recipe: Sticky Rice Coated w/ Mung Beans - Xôi vò

By Helen Le Published: August 3, 2015

  • Prep: 10 mins
  • Cook: 50 mins
  • Ready In: 2 hrs 0 min

  • Yield: 2 Servings

Print
Ingredients
Instructions
  • Cook the soaked mung beans with 1/2 cup of water in a rice cooker until soft.
  • Heat 2 tbsp vegetable oil in a pan and fry the thinly sliced shallots until golden brown. When some of the slices turn golden brown, it's time to turn off the heat. The remaining heat from the oil will continue to cool the rest.
  • After the mung beans are well cooked in the rice cooker, transfer to a food processor and process finely. After soaking the rice for 4 hours, drain completely. Then add half of the processed mung beans to the glutinous rice. Add 1/2 tsp salt and give it a good mix.
  • Line your steaming basket with banana leaves or a piece of parchment paper and then pour the rice onto it. Spread evenly and make some holes so that the steam can come up. After steaming for about 15 minutes, add 1 tbsp sugar and 2-3 tbsp coconut milk (or coconut powder). Then fluff the rice really well with chopsticks and steam for another 5 mins (in total steam for 20 mins).
  • Transfer to a large mixing bowl and mix with the fried shallots. To make the glutinous rice more shiny, add 1-2 tbsp vegetable oil (you can use the oil that we fried the shallots so that it'll be more fragrant). Fluff the sticky rice really well so that all the rice grains are really separated. Add the rest of the mung beans powder to the rice.
  • Transfer it to a plate to serve. You can serve this with Vietnamese ham (Chả Lụa) or some caramelized pork belly (Thịt Kho)