Photograph of the finished Mung Bean Sticky Rice

Vietnam · Xôi đậu xanh

Mung Bean Sticky Rice

45 min Hands-on time + 6 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 400 g
  • Photograph of Peeled mung beans Peeled mung beans 200 g
  • Photograph of Salt Salt 8 g
  • Photograph of Crispy fried shallots Crispy fried shallots 40 g
  • Photograph of Sugar Sugar 20 g

Method

  1. 1 Soak glutinous rice and peeled mung beans separately for 6 hours, then drain.
  2. 2 Mix the mung beans with the glutinous rice and a pinch of salt until well combined.
  3. 3 Steam the sticky rice for 30 minutes until the rice grains are translucent and the beans are soft.
  4. 4 Fluff the rice and drizzle with some scallion oil to make it glossy.
  5. 5 Sprinkle fried shallots on top before serving.

With an appliance

  • Pressure cooker 36 min

    Replace step 3: steam the glutinous rice and mung beans under low pressure for 12 minutes, then release the pressure naturally for 5 minutes; steps 4–5 remain unchanged.

Start cooking