Vietnamese Sticky Rice with Mung Bean
This dish is one of my childhood favorite breakfast foods and my mother can make the best one. This is how she does it 🙂
400 gram sticky rice
100 gram mung bean
1 tsp tumeric powder (as know as kurkuma)
50 gram onion flakes
Required: a steamer.
Let’s do it 🙂
Firstly, let the sticky rice and mung bean soak in water for at least 3 hours, or the best way is overnight.
Now, add some kurkuma into the sticky rice and mix well so that it can get the light-yellow color. Then let it rest for about 15 mins.
After that, take it all out and quickly pour some water over it. Now, add 1 tsp salt to both rice and the mung bean and put them in the steamer.
To get the steamer ready, you’re gonna add 1 liter boiling water in the pot, then place the rice and the mung bean on top and cook for 15 mins over high heat.
After that, fluff the rice and mung bean evenly and keep cooking for another 30 mins.
In the meantime, let’s prepare the onion flakes by putting it in a pan with some vegetable oil and fry it over medium heat (please do this step carefully because the flake can get burned very quickly).
Now 30 mins are over, turn off the stove, fluff the rice again and take the mung bean out. Use a chopper to granulate the mung bean.
Now it’s time for serving: put the rice on a dish or a bowl as you like, slice some mung bean and add fried onion flakes including the oil over it. And we have a wonderful delicious dish 🙂