Crumbled Mung Bean Sticky Rice

What to get ready

• Sticky rice 14.1 oz
• Peeled mung beans 8.5 oz
• Sugar 2.1 oz
• Salt 0.3 oz
• Oil 2 ⅔ tbsp

Method

1. 1 Soak glutinous rice and mung beans separately for 6 hours, then drain.
2. 2 Steam the mung beans until cooked, mash them thoroughly, roll them into balls, and then grind them into a fine powder.
3. 3 Mix two-thirds of the bean flour into the glutinous rice, ensuring each grain is evenly coated with flour.
4. 4 Steam the sticky rice for 30 minutes, stirring it once in between to ensure even cooking.
5. 5 Mix the remaining mung bean flour into the hot sticky rice along with sugar and a pinch of salt, then stir until the grains are loose.

With an appliance

• Pressure cooker 50 min

  Replace step 4: steam the glutinous rice with mung bean paste under low pressure for 12 minutes, then release the pressure naturally for 5 minutes; step 5 still involves mixing in the remaining mung bean paste while the sticky rice is hot.