Xoi xeo Hanoi sticky rice with mung bean

What to get ready

• Sticky rice 14.1 oz
• Peeled mung beans 5.6 oz
• Crispy fried shallots 1.4 oz
• Oil 3 ¼ tbsp
• Turmeric powder 2 g
• Sugar 0.6 oz
• Salt 0.3 oz

Method

1. 1 Soak glutinous rice for 6 hours and mung beans for 3 hours, then drain and mix with salt.
2. 2 Steam the mung beans for 20 minutes until soft, then mash them until smooth and form into tight balls.
3. 3 Mix the glutinous rice with a little turmeric powder until yellow, steam for 30 minutes, stirring and sprinkling with a little water halfway through.
4. 4 Drizzle the scallion oil over the sticky rice, fluff it up, and steam for another 5 minutes.
5. 5 Scoop the sticky rice onto a plate, use a knife to slice the mung beans thinly and sprinkle them on top, then sprinkle with fried onions.

With an appliance

• Pressure cooker 55 min

  Replace steps 2–4: steam the beans under low pressure for 8 minutes, drain quickly, then steam the glutinous rice for 12 minutes and let it air dry for 5 minutes before mixing in the onion oil; step 5 remains unchanged.