Mung Beans Sticky Rice is a special part of my childhood. My family often have xôi (sticky rice) for breakfast, and mung beans sticky rice is always served as an easy, cheap yet nutritious option. The coconut milk adds a slight creaminess to the rice.
During normal days, my family eats mung beans sticky rice with fried onions, a mix of roasted sesame seeds & peanuts and some coconut flakes. For Lunar New Year and other special occasions, it’s a side dish to accompany other savoury dishes like Vietnamese Braised Pork Belly (Thịt Kho Tàu)!
My childhood memories consist of my mom soaking the glutinous rice the night before, then waking up to steam it for us to enjoy before going to school. The traditional method requires steaming the rice, but as a lazy cook, I opt for using the rice cooker, which makes it much easier and faster. I usually make a big batch, then refrigerate/ freeze and use the leftovers as breakfast for several days.
Mung Beans Sticky Rice (Xôi Đậu Xanh)
- 1 rice cooker
- 1 spoon to fluff the rice
- 150 g glutinous rice
- 100 g split mung beans
- water to soak
- 1 pint salt
- 100 ml coconut milk
- 150 ml water or just enough to cover the surface
- fried onions I got the store-bought one
- roasted sesame and peanuts mix
- coconut flakes
- Add the glutinous rice and mung beans to the rice cooker pot, soak in plenty of water for 1 hour.
- After 1 hour, drain and rinse the rice and mung beans until the water runs clear.
- Add a pint of salt, coconut milk and water to the pot. Mix well.
- Put the pot in the rice cooker and turn it on. The mung beans sticky rice will be ready when the rice cooker turns to the 'warm' function.
- Serve the mung beans sticky rice as a side dish to accompany your savory dishes, or on its own with the optional toppings (fried onions, coconut flakes, sesame peanut mix).