Teresa's Recipes
Xoi Dau Xanh (Vietnamese Sticky Rice with Mung Beans)
Xoi Dau Xanh is a delightful Vietnamese dish that showcases the natural sweetness of mung beans and the chewy texture of sticky rice. Traditionally enjoyed as a breakfast or snack, this comforting dish can be found in street markets throughout Vietnam. Topped with toasted sesame seeds and fresh coconut, it offers a perfect balance of flavors and textures that will transport you to the vibrant streets of Hanoi with every bite.
Ingredients
- 2 cups Sticky rice
- 1 cup, peeled Mung beans
- 1 cup Coconut milk
- 1/4 cup Sugar
- 1/2 teaspoon Salt
- 1 cup, grated (optional) Fresh coconut
- 2 tablespoons Toasted sesame seeds
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/Snack
- Prep Time: 4 hours (soaking time)
- Cook Time: 30 minutes
- Calories: 300
- Fat: 9g
- Carbs: 50g
- Protein: 5g
- Sodium: 200mg
- Sugar: 15g
Instructions
- Rinse the sticky rice and mung beans separately under cold water until the water runs clear.
- In a large bowl, soak the sticky rice in water for at least 4 hours or overnight.
- In a separate bowl, soak the mung beans in water for at least 2 hours.
- After soaking, drain the sticky rice and mung beans.
- In a steamer, steam the sticky rice for 20 minutes.
- Add the mung beans to the steamer and steam for an additional 10 minutes, or until both the sticky rice and mung beans are cooked and tender.
- While the rice and mung beans are steaming, heat the coconut milk in a saucepan over medium heat.
- Add the sugar and salt to the coconut milk, stirring until completely dissolved.
- Once the sticky rice and mung beans are cooked, add them to the saucepan with the coconut milk mixture, stirring gently to combine.
- Continue cooking for 5 minutes, or until the mixture becomes sticky and well-coated with the coconut milk.
- Remove from heat and let it cool slightly before serving.
- Serve the Xoi Dau Xanh warm, garnished with toasted sesame seeds and grated fresh coconut if desired.
Tips
- For added flavor, consider infusing the coconut milk with pandan leaves while heating.
- This dish can be made with brown sugar for a deeper flavor profile.
- Experiment with toppings like crushed peanuts or dried fruits to enhance texture.