Sticky rice with mung bean

Name: Sticky rice with mung bean
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: glutinous rice, soaked for 4 hours; split mung beans, soaked for 2 hours; coconut milk; sugar; salt; toasted sesame seeds, lightly crushed

Xôi đậu xanh

VegetarianRiceVietnameseVeganNo onion or garlicContains sesame

Servings

2 servings

Ingredients

140 gglutinous rice, soaked for 4 hours
60 gsplit mung beans, soaked for 2 hours
31 mlcoconut milk
6 gsugar
2 gsalt
4 gtoasted sesame seeds, lightly crushed

15 minPrep
35 minCook
50 minTotal
MediumDifficulty

Method

These references were used to check ingredients and cooking instructions.Cách làm Xôi đậu xanhẨm thực mọi miềnCách nấu xôi đậu xanh — hạt đậu bùi nằm lẫn trong nếp dẻoMón Việt NgonAll references

Soak the sticky rice for 4 hours and the mung beans separately for 2 hours. Rinse and drain for 15 minutes. Steam or boil the beans for about 15 minutes until soft, then mash with half the salt.
Toss the rice with the remaining salt, spread it in a steamer lined with damp cloth and steam 20 minutes over medium heat.
Drizzle the coconut milk mixed with sugar over the rice, fold gently and steam 8 more minutes.
Scoop the rice into bowls, top with the mashed mung beans and sprinkle with sesame.

Tips

No fried shallots are used, so it also suits a no-alliums diet; toasted sesame adds the aroma instead.

Storage

Sticky rice hardens as it cools. Keep it in a sealed box in the fridge for up to 1 day and steam or microwave until steaming hot.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

416 kcalEnergy
12.6 gProtein
79.9 gCarbohydrate
4.9 gFat
7.1 gFibre
399 mgSodium

An estimate for reference only, not medical advice.