Xoi Vo - Vietnamese Sticky Rice with Mung Bean

Ingredients

• Glutinous rice (2 cups)
• Mung beans (1 cup, hulled and split)
• Shredded coconut (1/2 cup)
• Coconut milk (1 cup)
• Sugar (2 tablespoons)
• Salt (1/2 teaspoon)

Instructions

1. Rinse the glutinous rice and mung beans separately under cold water until the water runs clear. This removes any excess starch and impurities.
2. Soak the glutinous rice in a large bowl of water for at least 4 hours, or preferably overnight. This helps the grains absorb water and cook more evenly. After soaking, drain the rice thoroughly.
3. Place the soaked and drained rice in a bamboo steamer or a heatproof sieve over a pot of boiling water. Cover and steam for about 30 minutes, or until the grains are cooked through and sticky. Stir occasionally to ensure even cooking.
4. While the rice is steaming, cook the mung beans. Place them in a pot with enough water to cover by an inch. Bring to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the beans are soft and can be easily mashed. Drain the beans and mash them into a smooth paste using a fork or a food processor.
5. In a separate pot, combine the coconut milk, sugar, and salt. Stir over medium heat until the sugar is completely dissolved. This creates a sweet and creamy sauce that will flavor the rice.
6. Add the cooked and drained sticky rice to the pot with the coconut milk sauce. Stir gently to combine, ensuring each grain of rice is coated with the sauce.
7. To serve, divide the coconut-flavored sticky rice among serving bowls. Top each bowl with a generous spoonful of mung bean paste, followed by a sprinkle of shredded coconut. Enjoy this traditional Vietnamese delight while it's hot.