Photograph of the finished Xoi Khuc Stuffed Sticky Rice Dumplings

Vietnam · Xôi khúc

Xoi Khuc Stuffed Sticky Rice Dumplings

1 hr 30 min Hands-on time + 6 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 14.1 oz
  • Photograph of Glutinous rice flour Glutinous rice flour 8.5 oz
  • Photograph of Cudweed leaves Cudweed leaves 8.5 oz
  • Photograph of Peeled mung beans Peeled mung beans 7.1 oz
  • Photograph of Pork belly Pork belly 7.1 oz
  • Photograph of Dried shallots Dried shallots 1.4 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Soak the glutinous rice and mung beans for 6 hours, then drain.
  2. 2 Boil the leaves of the *Cynanchum* plant, then mash them thoroughly. Mix the leaf juice with glutinous rice flour and knead into a soft, green dough.
  3. 3 Steam the mung beans, mash them, and mix them with diced pork belly that has been stir-fried with dried onions and pepper.
  4. 4 Wrap the dough around the filling, then roll it in glutinous rice to coat it completely.
  5. 5 Steam for 40 minutes until the outer layer of glutinous rice is translucent and the tapioca starch is cooked through and chewy.

With an appliance

  • Pressure cooker 1 hr 10 min

    Replace step 5: steam the glutinous rice flour balls under low pressure for 16 minutes, then release the pressure naturally for 7 minutes; steps 1–4 remain unchanged.

Start cooking