Authentic Vietnamese Mung Bean Sticky Rice Xoi Vo Food

AUTHENTIC VIETNAMESE MUNG BEAN STICKY RICE (XOI VO)

Steps:

• In separate containers, allow mung beans and rice to soak overnight in water that has 2 inches above the ingredients.
• When ready to cook, drain the mung beans. Use a cheese cloth lined aluminum steamer. Add a layer of mung beans and allow to steam for 60 minutes.
• Once steamed, take the mung beans and grind it with a food processor or mortar and pestle until it has a dry powder-like consistency.
• Drain the sticky rice. Combine the steamed and ground mung beans with the drained, uncooked sticky rice.
• Steam the sticky rice and mung bean for 30 minutes. Half way through the steam, mix up the sticky rice so that the bottom of the steamer comes to the top so it doesn't get mushy.
• In a separate bowl, combine together the sugar and coconut cream. Mix until evenly distributed.
• In a large bowl, add in the sticky rice and mung bean. Slowly pour in the sugar and coconut cream mixture, using a spatula to carefully combine the rice mixture with the sugar and coconut cream mixture.
• Serve immediately topped with your choice of roughly chopped peanuts, shredded sweet coconut flakes, and/or crispy fried shallots.

MUNG BEANS STICKY RICE (VIETNAMESE XOI VO)

Steps:

• Drain mung bean and steam for 20 minutes. After steaming then mash it, so they are in various stages of mashiness.
• Drain the glutinous rice and mix with the mashed mung bean. Add in the salt and mix well.
• Steam the mung bean rice on a cheesecloth for 15 minutes. Then add in the sugar and toss to mix well, but don't crush the rice grains. Steam for another couple minutes until the rice is tender (it becomes clear when cooked). The rice should taste a little sweet. The rice should also be separated and not stick together.
• Serve alone or with some sugar sesame. Remember to pound some of the sesame to give it more fragrance and then mix together with salt and sugar.

XOI VO (VIETNAMESE MUNG BEAN COATED STICKY RICE)

Steps:

• Rinse sticky rice and then soak in plenty of water for 2-4 hours. Also rinse then soak mung beans in plenty of water for 2-4 hours.
• Drain the mung beans well and toss with ⅛ teaspoon salt. Then steam until they are soft, about 20 minutes. Remove from the steamer basket and let them cool slightly to let excess moisture evaporate.
• Once the mung beans have cooled down, transfer to a food chopper/food processor and grind finely.
• While steaming the mung beans in Step 2, drain the rice very well. After grinding the mung beans, toss the drained sticky rice with half of the mung bean powder, remaining salt and cooking oil. Before tossing, you can also use paper towels to absorb excess water from the rice.
• Transfer the sticky rice to the steamer basket and steam until soft, about 25-30 minutes. Then let it cool slightly.
• Toss the steamed sticky rice with the remaining mung bean powder. If you see big clumps, you can use your fingers to separate the grains while rubbing them with the mung bean powder.
• You can enjoy the sticky rice right away on its own, or with Vietnamese sweet dessert soups (such as mung bean pudding), or with roast pork, roast chicken.