How to make Mung Bean coated Sticky Rice
Today I’m gonna show you how to make the vietnamese traditional Mung Bean Coated Sticky Rice, aka Xôi Vò in vietnamese. In contrast to many popular dishes of sticky rice, Xoi Vo doesn’t have the characteristic of stickiness but the kernels are rather crumbly and fully coated with granular mung bean. Let’s get started.
400g glutinous rice
200g mung bean
2 tbsp vegetable oil
1/2 tsp salt
2 tbsp sugar
Step 1: Rice and mung bean need to be soaked in water separately for at least 3 hours, or the best way is overnight so that they can absorb enough water.
Step 2: Let them get drain completely in order to get the kernels become dry and crumbly by the time it’s cooked.
Step 3: Steam the mung bean over medium-high heat for about 15-20 mins, the mung bean is well cooked when they’re still in their shape, but you can smash one kernel between your fingers.
Step 4: Add the mung bean in a processor and granulate until they all turn powdery.
Step 5: Now in a large bowl, we’ll add all the rice, half of the amount of granular mung bean, half a tsp salt and 2 tbsp vegetable oil.
In between, we can roughly fluff the rice to get it evenly cooked and at the same time wipe the lid dry to avoid water from dripping down.
Step 7: Now, transfer the rice onto a parchment paper, spread it out and add in the rest of the mung bean. Add 2 tbsp of sugar to enhance the flavor with the sweetness.
Mix everything roughly together, then start to steam for the second time. This time it only takes about 10 minutes.
And we’re done. Xoi Vo can be served with many vietnamese savory dishes, especially vietnamese pork roll, or served as a sweet dessert with Mung Bean Pudding, this has always been my favorite.
So I hope you guys have a great time and happy cooking 🙂