Vietnamese Sticky Rice with Mung Bean

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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 🙂


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400 gram sticky rice

100 gram mung bean

1 tsp tumeric powder (as know as kurkuma)

50 gram onion flakes

vegetable oil

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.

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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.

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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.

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After that, fluff the rice and mung bean evenly and keep cooking for another 30 mins.

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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).

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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.

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Then use your hand to form it into a ball.
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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 🙂


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