Recipe: Sticky Rice w/Mung Bean and Fried Shallots – Xôi xéo

Recipe: Sticky Rice w/Mung Bean and Fried Shallots - Xôi xéo


By Helen Le Published: December 18, 2015

    • Wash 1/2 cup of peeled split mung beans a few times until the water runs clear and then soak in water for 1h. Cook the soaked mung beans in a rice cooker with 1/2 cup water until soft.
    • Wash and soak 2 cups of sticky rice in water for at least 1h. Drain well and mix with 1/2 tsp salt and 1/4 tsp turmeric powder if you want the sticky rice have yellow color. Cook the sticky rice in a rice cooker with 1 cup of water. Tie a few pandan leaves and throw them to the rice cooker to add more fragrance to the rice.
    • Fry 5-6 thinly sliced shallots with a 1/4 cup of vegetable until golden brown. Then remove the fried shallots and mix with 1 tsp sugar to maintain the crispiness.
    • Add the cooked mung beans into a food processor and blend with 1/4 tsp salt, 1/2 tsp sugar and 1 tsp fragrant oil. Then mash the processed mung beans into a big and nice ball.
    • When the sticky rice is cooked, transfer to a serving plate. Use a knife to thinly slice the mung bean balls into slices and place it over the rice. Add lots of fried shallots and a little bit of fragrant oil.

    Post By Helen Le (242 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:

    Website: → Danang Cuisine


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    • Robert Stitson

      Where can I find Xôi Xéo in Đà Nẵng? Not really able to make it myself but I ate it a lot in Hà Nội and I miss it!