Imagine a dish that's not just a meal, but a cultural experience that transports you straight to the vibrant streets of Vietnam! Xoi Xeo is more than just sticky rice - it's a symphony of textures and flavors that will make your taste buds dance with excitement. This traditional Vietnamese delicacy combines the creamy richness of mung beans, the silky smoothness of glutinous rice, and the luxurious touch of coconut milk, creating a breakfast or snack that's both comforting and absolutely addictive.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 2 cups glutinous rice
- 1 cup mung beans
- 1/2 cup coconut milk
- 1/4 cup sugar
- 1/2 tsp salt
- 1 tbsp fried shallots (for topping)
Instructions
- Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 4 hours, preferably overnight, to ensure soft and sticky texture.
- Prepare the mung beans by rinsing them well. Remove any debris or damaged beans. Soak the mung beans for 2 hours to soften.
- Drain the soaked glutinous rice and spread it evenly in a steamer lined with cheesecloth or a clean kitchen towel. Steam the rice for about 20-25 minutes until it becomes translucent and fully cooked.
- While the rice is steaming, cook the mung beans separately. Place the soaked mung beans in a small pot with water and simmer until tender, about 15-20 minutes. Drain and set aside.
- In a small saucepan, combine coconut milk, sugar, and salt. Heat gently, stirring until the sugar dissolves completely. Remove from heat and let it cool slightly.
- Once the rice is cooked, transfer it to a large mixing bowl. Pour the sweetened coconut milk mixture over the hot rice and gently fold to combine, ensuring each grain is evenly coated.
- Fold the cooked mung beans into the coconut-infused rice, mixing carefully to distribute them evenly throughout the rice.
- Transfer the mixture to a serving platter, smoothing the top with a spatula. Let it rest for 10 minutes to allow the flavors to meld together.
- Before serving, sprinkle the fried shallots over the top of the sticky rice for added flavor and crunch.
- Serve warm as a traditional Vietnamese breakfast or sweet snack. Can be enjoyed on its own or paired with additional toppings like roasted sesame seeds or crushed peanuts.
Tips
- Soaking is Key: Don't rush the soaking process for both rice and mung beans. Longer soaking ensures a softer, more tender texture.
- Steam with Precision: Use a cheesecloth or clean kitchen towel in your steamer to prevent the rice from sticking and to achieve that perfect sticky consistency.
- Coconut Milk Magic: Gently heat the coconut milk mixture to dissolve sugar completely. Avoid boiling to maintain the delicate flavor.
- Mixing Technique: When folding the coconut milk and mung beans into the rice, use a gentle, folding motion to keep the rice grains intact.
- Topping Matters: Freshly fried shallots make a huge difference - they add a crispy, aromatic element that elevates the entire dish.
- Serving Suggestion: Let the Xoi Xeo rest for 10 minutes after mixing to allow flavors to meld and the rice to absorb the coconut milk fully.
- Storage Tip: If you have leftovers, store in an airtight container and reheat gently with a sprinkle of water to maintain moisture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 65g
Protein: 8g
Fat: 7g
Saturated Fat: 5g
Cholesterol: 0mg
