Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vietnamese sticky rice with mung beans. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Vietnamese Sticky Rice with Hand-Cut Mung Bean (Xoi Xeo) features soft-chewy golden sticky rice, wholesome mung bean and crispy fried shallots. It is a classic breakfast so many Hanoians love. Sticky rice is a staple in Vietnamese cuisine. Many of us Vietnamese grew up eating sticky rice a few times a week for breakfast.
Vietnamese Sticky Rice with Mung Beans is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Vietnamese Sticky Rice with Mung Beans is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have vietnamese sticky rice with mung beans using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vietnamese Sticky Rice with Mung Beans:
- Prepare 1000 g Hoa Vang glutinous rice (sticky rice)
- Make ready 200 g split mung beans
- Make ready 200 g shallots
- Get 1 teaspoon turmeric powder (kurkuma)
- Take Salt
- Get 100 g cooking oil
This recipe for Sticky Rice and Mung Bean (Xoi Xeo) is a classic Vietnamese breakfast dish. Sticky Rice is made from glutinous or sweet rice. It's typically steamed and combined with some variety of beans and then topped with chopped peanuts, shredded coconut and fried onions for a sweet and savory taste. Instructions for Making Vietnamese Mung Bean Sticky Rice Soak the mung beans and sticky rice in separate bowls for at least an hour.
Steps to make Vietnamese Sticky Rice with Mung Beans:
- Rinse the sticky rice, mix turmeric powder in a basin of water then soak the rice in the water overnight.
- Rinse the mung beans, soak until softened and enlarged. Then steam, finely grind and shape into round balls. Note: when shaping the mung bean balls, add some salt to enhance the flavor.
- After soaking the rice, drain and toss with some salt, put in a steamer and steam until cooked.
- Peel the shallots, rinse, slice into really thin slices. Then fry in a wok with cooking oil until yellow.
- When the rice is fully cooked, fluff into a serving platter, slice ground mung beans and scatter on top with fried shallots. Perfect when served with cucumber salad, boiled chicken or Vietnamese ham.
It's typically steamed and combined with some variety of beans and then topped with chopped peanuts, shredded coconut and fried onions for a sweet and savory taste. Instructions for Making Vietnamese Mung Bean Sticky Rice Soak the mung beans and sticky rice in separate bowls for at least an hour. After an hour, drain the water and pat dry the mung beans and rice. Mix both ingredients together in a bowl with your hands. Then add in the sugar and toss to mix well, but don't crush the rice grains.
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