Sticky Rice with Mung Bean Paste, or Xoi Xeo in Vietnamese, is a simple yet delicious dish to make and enjoy. The soft, chewy rice, earthy mung beans, and the satisfying crunch of fried shallots – a combination of textures and tastes that would fuel our mornings and our hearts.
- 200g Glutinous rice
- 100g Split Mung beans
- 1 tsp Turmeric
- 1 tsp Salt and sugar
- 2 tbsp Oil
- Rinse rice and beans separately under cold water until water runs clear
- Drain and soak mung beans in separate bowl (water to cover the rice and beans by an inch) for at least 4 hours or overnight.
- Drain and soak rice with turmeric powder (water to cover the rice and beans by an inch) for at least 4 hours or overnight.
- Rice: Wash the rice thoroughly and place it in a steaming basket over 2 cups of boiling water. Cover and steam for 20 minutes or until the rice is soft and sticky. Transfer to a bowl and season with salt, sugar, and turmeric. Mix well to distribute the color and flavor.
- Beans: Drain and rinse the beans again, and place them in a steaming basket over some boiling water. Cover and steam for 15-20 minutes or until the beans are tender and mushy. Transfer to a bowl and mash them with a fork, a potato masher, or a food processor. Shape the mashed beans into a firm and compact ball.
- Toppings: Peel and thinly slice the shallots. Heat some oil in a skillet over medium-high heat and fry the shallots, stirring occasionally, for 10 minutes or until they are crispy and golden. Transfer to a paper towel-lined plate to drain the excess oil. Reserve some of the oil for later.
- Divide the rice into serving bowls, and shred some mung bean paste over it. The paste is made from the bean ball that you formed earlier.
- Drizzle some of the reserved oil over the rice and enjoy hot or warm!
- Prep Time: 5 minutes
- Soak Time: 4 hours
- Cook Time: 30 minutes
- Category: meal, breakfast
- Method: steaming
- Cuisine: Vietnamese
Keywords: sticky rice with mung bean paste, xoi xeo