Xôi Vò (Vietnamese Mung Bean Sticky Rice)
Xôi vò or Vietnamese mung bean sticky rice is a simple yet satisfying sweet and savory dish made with mung beans, coconut milk, and glutinous sticky rice.
Servings 5 servings
Calories 484kcal
Ingredients
- 2 cups (400 g) dried sticky rice or sweet rice
- 1 cup (200 g) peeled split mung beans
- 1 teaspoon salt divided
- ¼ cup (60 ml) coconut milk
- 2 tablespoon sugar
Serve
- Gio Lua steamed pork
- Fried shallots
Instructions
- Wash and soak the rice and mung beans. In a medium-sized bowl, wash the sticky rice with water until the water runs clear. Then fill the bowl with water and let the rice soak for at least 8 hours or overnight. In a separate bowl, wash the mung beans until the water runs clear and soak in water for at least 8 hours or overnight.
- Season and steam the mung beans. Drain the mung beans and rinse with water. Place the drained mung beans in a bowl add 1/2 teaspoon salt and mix to combine. Pour the mung beans into your lined steamer basket spread them out into a thin layer and steam for 20 minutes over medium-high heat or until softened and tender. Allow them to cool for 10-15 minutes.
- Pulverize the mung beans. Once the mung beans are cool, pulverize in a food processor until they are finely ground into a powder.
- Prepare the rice. Drain and rinse the sticky rice and rinse again until the water runs clear. Pat the rice with a towel to gently dry it. Place the rice into a large bowl and add 1/2 the ground mung bean and 1/2 teaspoon of salt and toss to combine.
- Combine sugar and coconut milk. In a small bowl, mix the coconut milk and sugar until the sugar is dissolved.
- Steam. Place your rice in your lined steamer basket and steam over high heat for 20 minutes. After 20 minutes drizzle the coconut milk mixture over your rice and toss to combine. Steam for an additional 10 minutes.
- Combine with remaining mung beans. Place the rice onto a baking sheet and combine with the remaining mung bean powder. Break up any large clumps with your fingers to separate the grains.
- Serve. Serve the sweet rice at room temperature with dried shallots and gio lua (steamed pork).
Notes
- Soak mung beans and sticky overnight! For an even and faster cooking time, be sure to soak the mung beans and sticky rice overnight.
- Steaming time may vary. The mung beans and sticky rice may cook at different speeds depending on your stove, steamer, and type of ingredients you use. You may have to adjust the steaming time accordingly.
- Separate the big lumps. Once you toss the sticky rice with the second half of the mung beans, use your fingers to separate the large clumps of rice.
- Storage Instruction: You can store your xoi vo in an airtight container in the refrigerator for up to 4-5 days.
Nutrition
Calories: 484kcal | Carbohydrates: 95g | Protein: 17g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 492mg | Potassium: 87mg | Fiber: 6g | Sugar: 6g | Vitamin A: 85IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 3mg