Vietnamese Sticky Rice with Hand-cut Mung Beans - Xoi Xeo
An iconic breakfast staple that combines chewy rice with nutty, buttery mung beans for a satisfying texture contrast. It's a perfect grab-and-go meal.
Nutrition
Calories: 300kcal
Ingredients
- 500 g glutinous rice
- 100 g peeled mung beans soak in water for 2 - 3 hours
- 10 g turmeric powder
- 1 tsp salt
- 6 tbsp cooking oil
- 100 g shallot thinly sliced
Instructions
- Soak the mung beans in water for at least 2 hours.
- Drain the water and cook mung beans in the rice cooker with 3/4 tsp of salt and a moderate amount of water.
- When the beans are cooked, incorporate 2 tablespoons of cooking oil and mix and mash them thoroughly using a spoon.
- Form the mung bean into a ball, making sure to tightly shape it when it's still hot.
- Heat 2-3 tablespoons of oil in a pan over medium heat. Toss in the sliced shallots and stir vigorously over high heat. Once the shallot slices achieve a rich, dark yellow and a satisfying crispiness, turn off the heat. Transfer them to a plate lined with paper towels to soak up excess oil, allowing them to cool
- Rinse the glutinous rice under cold water until the water runs clear.
- In the rice cooker, combine glutinous rice and water (make sure it's about 1cm above the rice surface). Stir in turmeric powder and 1/4 teaspoon of salt. Cook the rice until it achieves a sticky and fully cooked consistency.
- Once the sticky rice is cooked, add 2 tbsp of cooking oil and mix thoroughly.
- On a plate, take a small portion of sticky rice evenly. Thinly slice green bean balls using a knife and place them on top. Drizzle the dish with the excess oil from step 5, sprinkle with fried shallots, and enjoy.
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