Xoi Vo (Mung Bean Coated Sticky Rice)
- Preparation time: 20 minutes
- Cook time: 60 minutes
“Xoi vo” is an indispensable cuisine in Vietnamese tradition, as it appears in many ritual ceremonies, especially weddings and “le day thang”- a celebration of the baby’s first month old. If you plan to make Xoi Vo, soak the rice the night before to avoid long waiting time.
Photo: @lenguyenhuongtra
Ingredients
- 2 cup of sweet rice
- 2 cup mung beans (peeled or dehull and split)
- 2 tbsp sugar
- 1 tsp salt
- 2/3 cup coconut milk
- 2 tsp oil
Preparation
- Wash the sticky rice and soak it for 8-12 hours in water. To reduce soaking time, you can use warm water. Wash the mung beans and soak them separately overnight.
- After soaking, carefully wash both the rice and the beans, then set them aside. Add 1/2 teaspoon of salt to the beans and steam them until fully cooked, soft, and fluffy (alternatively, you can use a rice cooker to prepare the beans). Divide the cooked beans into two portions.
- Mix one portion of the beans with the washed rice, then add 2 teaspoons of oil and 1/2 teaspoon of salt. Steam this mixture over medium heat until fully cooked. Stir in 2/3 cup of coconut milk. Once cooked, set the rice mixture on a plate to cool.
- Coarsely grind the other portion of the beans with 2 tablespoons of sugar. Add this mixture to the cooked rice and steam for an additional 5 minutes. Once finished, transfer the rice to a plate and serve it warm or cold.
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