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.
Xôi vò or Vietnamese mung bean sticky rice is a classic Vietnamese sticky rice dish that is savory, slightly sweet, and ultra comforting. This mung bean sticky rice features plump slightly chewy glutinous sticky rice, nutty and earthy steamed mung beans and then seasoned with sweetened coconut milk.
You can serve this Vietnamese sweet rice with gio lua (steamed pork) and crispy shallots for a delicious meal or snack! This simple yet delicious mung bean and rice dish is vegan and gluten-free.
Xôi vò is a traditional Vietnamese dish made from glutinous sticky rice, also known as sweet rice and mung beans. Xôi translates to sticky rice and vò refers to the action of tossing the rice with the mung bean powder. Xoi vo is served on special occasions such as the Vietnamese Lunar New Year (Tet), weddings, and special events.
This Vietnamese sweet rice dish is popular in Northern Vietnam, especially in Hanoi. The steamed mung bean powder gives the sticky rice a hearty comforting flavor. Xoi voi is typically served with fried shallots and gio lua or Vietnamese steamed pork).
Why You’ll Love This Recipe
Xôi vò is one of my favorite nostalgic Vietnamese sticky rice dishes. Here are three top reasons why you should make this recipe.
Delicious and Comforting. Xoi vo comprises of plump and tender sticky rice that is coated in a sweet and savory mung bean powder that is beautifully seasoned with a hint of coconut milk.
Easy to Make. This xoi vo recipe is so incredibly easy to make. The hardest part about this mung bean sticky rice is remembering to soak the rice and mung beans the night before!
Versatile. You can easily customize this Vietnamese sweet rice with mung beans recipe by topping it with fried shallots, or peanuts
Kitchen Equipment
You will need the following kitchen equipment items to create this xoi vo recipe.
Mixing Bowls: you will need a few mixing bowls to wash and soak the mung beans and sticky rice.
Steamer: a steamer will be used to steam the mung beans and sticky rice.
Food Processor: a food processor will pulverize the steamed mung beans into a fine powder.
Steamer liner or Banana leaves: to steam the mung beans and rice you will need to line your steamer with either a steamer liner or fresh banana leaves.
Ingredients
You can find all of the ingredients for this mung bean sticky rice recipe at your local Asian grocery store! I have linked everything that I used for you below.
Sticky Rice:Sticky rice, also known as sweet rice, comes in either short grain or long grain. Either type of sticky rice will work for this xoi vo recipe.
Split Mung Beans:mung beans add a slightly sweet, nutty, and earthy flavor. Make sure to grab the yellow split mung beans.
Salt: a dash of salt will season the Vietnamese sweet rice and balance out the sweet coconut flavor.
Coconut milk:Coconut milk adds a sweet, coconut flavor that elevates and seasons the Vietnamese sticky rice.
Granulated Sugar:granulated sugar sweetens the mung beans and rice.
Substitutions and Additions
You can customize your Vietnamese sweet rice recipe with the following suggestions for substitutions and additions below.
Substitutions
Pandan: for a sweet vanilla pandan flavor, you can steam the Vietnamese sticky rice with pandan extract or pandan leaves.
Additions
Toppings: you can top your xoi vo with shredded coconut, roasted peanuts, salted sesame seeds, or even a sprinkle of sugar.
Savory accompaniments: to serve, add a side of pork floss, dried shrimp, or any protein of choice.
How to Make Xoi Vo (Vietnamese Mung Bean Sticky Rice)
Here are the step-by-step instructions on how to make this xoi vo recipe. I recommend planning in advance and soaking the mung beans and sticky rice one night in advance.
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).
Tips for the Best Xoi Vo
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 the 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 Instructions
You can store your xoi vo in an airtight container in the refrigerator for up to 4-5 days.
Reheat: you can either steam or microwave covered with a damp paper towel until warm.
Freeze: Alternatively, you can freeze any leftover mung bean sticky rice in a freezer-safe container for up to 3 months. Defrost overnight before reheating and serving.
Frequently Asked Q’s and A’s
How do I serve mung bean sticky rice?
You can serve this Vietnamese sweet rice either plain or with toppings such as fried shallots, roasted peanuts, sesame seeds, shredded coconut, or sugar. It can also be served with gio lua (steamed pork), pork floss, or dried shrimp.
Can I make xoi vo in advance?
Yes! You can easily make xoi vo in advance and store it in the refrigerator for up to 4-5 weeks or frozen for up to 3 months.
Is xoi vo gluten free?
Yes! Even though this Vietnamese sticky rice is made with “glutinous” sticky rice, it is gluten-free!
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.
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.
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