Recipe: Sticky Rice w/Mung Bean and Fried Shallots - Xôi xéo

By Helen Le Published: December 18, 2015

    • Wash 1/2 cup of peeled split mung beans a few times until the water runs clear and then soak in water for 1h. Cook the soaked mung beans in a rice cooker with 1/2 cup water until soft.
    • Wash and soak 2 cups of sticky rice in water for at least 1h. Drain well and mix with 1/2 tsp salt and 1/4 tsp turmeric powder if you want the sticky rice have yellow color. Cook the sticky rice in a rice cooker with 1 cup of water. Tie a few pandan leaves and throw them to the rice cooker to add more fragrance to the rice.
    • Fry 5-6 thinly sliced shallots with a 1/4 cup of vegetable until golden brown. Then remove the fried shallots and mix with 1 tsp sugar to maintain the crispiness.
    • Add the cooked mung beans into a food processor and blend with 1/4 tsp salt, 1/2 tsp sugar and 1 tsp fragrant oil. Then mash the processed mung beans into a big and nice ball.
    • When the sticky rice is cooked, transfer to a serving plate. Use a knife to thinly slice the mung bean balls into slices and place it over the rice. Add lots of fried shallots and a little bit of fragrant oil.