Authentic Vietnamese Mung Bean Sticky Rice (Xoi Vo)
Sticky Rice (also known as glutinous rice) with mung bean is a Vietnamese dish that blends together coconut milk, ground split mung beans that is then mixed in with delicious sticky rice. The white rice is lightly coated with yellow mung beans, which separates the sticky rice grains
- Prep time
- 20 min
- Cook time
- 1 hr 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 ½ cups sticky rice (glutinous rice)
- 1 ½ cups mung bean cup of coconut cream
- ½ cup of sugar
- ½ cup of coconut cream
- chopped peanuts
- shredded coconut flakes
- crispy fried shallots
Instructions
- 1
In separate containers, allow mung beans and rice to soak overnight in water that has 2 inches above the ingredients.
- 2
When ready to cook, drain the mung beans. Use a cheese cloth lined aluminum steamer. Add a layer of mung beans and allow to steam for 60 minutes.
- 3
Once steamed, take the mung beans and grind it with a food processor or mortar and pestle until it has a dry powder-like consistency.
- 4
Drain the sticky rice. Combine the steamed and ground mung beans with the drained, uncooked sticky rice.
- 5
Steam the sticky rice and mung bean for 30 minutes. Half way through the steam, mix up the sticky rice so that the bottom of the steamer comes to the top so it doesn't get mushy.
- 6
In a separate bowl, combine together the sugar and coconut cream. Mix until evenly distributed.
- 7
In a large bowl, add in the sticky rice and mung bean. Slowly pour in the sugar and coconut cream mixture, using a spatula to carefully combine the rice mixture with the sugar and coconut cream mixture.
- 8
Serve immediately topped with your choice of roughly chopped peanuts, shredded sweet coconut flakes, and/or crispy fried shallots.