xoi vo, mung bean sticky rice

mung bean sticky rice

Xôi Vò is probably the most beloved sticky rice dish to Vietnamese. Vò means rolling through your hand. To eat this sticky rice dish, you roll and squeeze the sticky rice through your hand to form a ball and then eat it. It is usually accompanied with roasted duck or roasted pig. This dish is commonly served at major Vietnamese holidays and ceremonies, such as Vietnamese wedding ceremony (đám cưới), annual ancestor ceremony (giỗ or kỵ), one month ceremony for the newborns (đầy tháng), as well as serving at Buddist holidays and Vietnamese New Year – Tết. It’s truly a comfort food and you’ll be surpised how fast the dish is gone by rolling it through your hand and enjoy every piece of it.

Ingredients:
3 cups glutinous sticky rice
2 cups dried peeled yellow split mung beans
1 1/2 tsp salt
3 tbsp oil
8 tbsp coconut milk
1 bunch pandan leaves

In a bowl, wash and soak sticky rice overnight.
In another bowl, wash and soak yellow split mung beans overnight.

Pour the sticky rice in a colander and drain the sticky rice well. Let it drain for 1 hr. Make sure the grains are well drained.

Drain the mung beans and place them in a 2 layer steam baskets. If the holes of the steam baskets are too big for the mung beans, lay down a piece of aluminum foil or patch paper then use a skewer to poke small holes to let the steams go through and the beans do not fall through. Place the mung beans in the steam baskets, spread them out evenly. Set your steamer with a good amount of water, add pandan leaves to the water. When the water is boiling, insert the steam baskets and steam for 40 minutes over high heat.

Laddle the mung beans from the steamer baskets into a bowl, add 1/2 tsp of salt and mash down the beans with a wooden spoon or use a blender to mash it well. Make sure the beans are mashed up into powdery-like consistency. Set it aside.

Use some paper towels to pat dry the sticky rice. Make sure the rice is pat dry. You want the rice after steaming, they don’t stick together, but dry and seperated. Place it into a big bowl or plates.

Add 1 tsp of salt and 3 tbsp of oil into the sticky rice and mix well. Then add the mashed mung beans into the rice, mix it well so they are well distributed.

Place the mung bean sticky rice into the same steam baskets you steamed mung beans (2 of them) with the foil or patch paper on so the rice do not fall through, spread it out evenly and make sure it’s not more than 5 cm thick. Place them over boiling water and steam for 30-35 mins over high heat. Add 4 tbsp of coconut milk into each batch and stir it up to mix it well. Steam for another 10 mins or until it’s done.

Turn off the stove, laddle the mung bean sticky rice into a big plate. Serve hot or cool.

Serves 4. 

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