Recipe: Sticky rice over glutinous rice dumpling – Xôi khúc

Recipe: Sticky rice over glutinous rice dumpling - Xôi khúc

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By Helen Le Published: June 28, 2016

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    Ingredients
    Instructions
    • Cook the mung beans in the rice cooker until soft. Mix with 1 tsp sugar and 1/2 tsp salt, and mash well using a food processor or other mashing tools.
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    • Season the pork belly with 1 tbsp minced shallot, 1 tsp chicken stock, 1 tbsp fish sauce, 1/2 tsp pepper. Mix well and set side for 15 mins. Fry the shallot until golden brown. Transfer the crispy fried shallot into a small bowl. Add some oil in the pan and stir-fry the pork for about 5 mins.
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    • Combine the mashed mung beans with the stir-fried pork, then divide the fillings into 16-18 portions and shape them into nice little balls.
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    • Blitz the greens with 200ml water. Extract the green juice by letting the mixture run through a sieve. Heat the green juice until it reaches 40-50 degree C or you can also microwave for 1 min.
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    • In a large mixing bowl, combine 270g glutinous rice flour with 30g rice flour and a pich of salt; then make a well in the center and slowly pour in the warm green juice. Mix well and then knead with your hands until it comes together into a dough. Add some more green food color (or pandan extract). Then cover and let the dough rest for 30 mins.
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    • Grease your hands with vegetable oil, pinch a piece of dough, roll it up and flatten it out into a thin disk; then place the filling ball into the center and pinch the edges together, shape it nicely into a round smooth ball.
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    • After soaking the sticky rice in water for 4-5h, drain well and toss with 1/4 tsp salt. Lie your steamer basket with a piece of banana leaf or parchment paper. Distribute a thin layer of the soaked sticky rice over the base, then come the green glutinous rice balls, then add sticky rice over the top to cover the balls. Steam for 30-35 mins until the sticky rice turns translucent and soft. You can also steam it in a rice cooker.
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    • If the sticky rice is still too dry, you can drizzle some coconut milk or hot water and steam for about 10 more mins. Finally, add the fragrant fried shallot on top. It normally serves with some crushed peanuts and sesame seeds.
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    Post By Helen Le (245 Posts)

    Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

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