Photograph of the finished Xoi xeo Hanoi sticky rice with mung bean

Vietnam · Xôi xéo

Xoi xeo Hanoi sticky rice with mung bean

1 hr 15 min Hands-on time + 6 hr waiting
MediumDifficulty
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 160 g
  • Photograph of Crispy fried shallots Crispy fried shallots 40 g
  • Photograph of Oil Oil 48 ml
  • Photograph of Turmeric powder Turmeric powder 2 g
  • Photograph of Sugar Sugar 16 g
  • Photograph of Salt Salt 8 g

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.

Start cooking