Xoi Bap Sticky Rice With Hominy And Mung Bean Food

XOI BAP - STICKY RICE WITH HOMINY AND MUNG BEAN RECIPE

Steps:

• If you have two steamer trays, you can steam both the rice and mung beans at once. If not, do each separately. Bring a steamer to boil. Place muslin fabric over the steamer tray and add the glutinous rice and hominy. Season with salt and mix well. Steam until rice is soft, clear, and sticky but not too mushy, about 15 minutes or so. Remove and place in serving bowl. Hominy is precooked and ready to eat out of the can, so the purpose of cooking it with the rice is for it to be incorporate it into the sticky rice. If you add the hominy after the rice is fully cooked, it doesn't stick to the rice as well. Now steam the mung beans in a similar manner until you can easily crush a grain of mung bean with your fingers, about 15 minutes. Remove and add to small bowl and lightly crush and fluff with a spoon. Place this on top of the rice and hominy mixture. Generously sprinkle fried shallots and sugar on top and enjoy. You can also use the sesame, peanut, sugar and salt mixture as well.

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.