Description
Sticky rice (xôi) is a Vietnamese rice dish made with glutinous rice and split level yellow mung beans. There are so many varieties of xoi. Xôi đỗ xanh is a savoury sticky rice dish and it’s generally served with crispy fried shallots and gio (Vietnamese sausage). I usually have this for breakfast or as a snack.
Ingredients
- 1 cup Yellow Split Mung Beans
- 3 cups Glutinous Rice
- 1 teaspoon Salt
Preparation
Soak mung beans and glutinous rice in water for 10 hours. Drain.
Add 1/3 of the cup of mung beans to a rice steamer. Add 1 cup of the glutinous rice on top of the mung beans and sprinkle some salt over the rice. Repeat until all the ingredient have been used.
Make 5 holes in the rice, arranged like the dots in dice. This is to ensure that the steam rises up through the rice and mung beans so that they don’t dry out.
Boil the water in the steamer. (I put some tissue over the side of the pan so that it’s airtight. You do not need to do this if you think your steamer is airtight.) Add the rice and mung beans on top and steam for 45 minutes.
Rice is now ready. Serve with goi and crispy fried shallots.
