“Inspiration is like a food recipe; it catches us unaware and surprises us with its deliciousness.”
I couldn’t agree more with this quote from Mario Batali because, as a chef specializing in Vietnamese and Asian cuisine, I can attest that inspiration plays a significant role in creating new and exciting dishes.
Today, I want to share with you a delectable dish that has been enjoyed by generations of Vietnamese people: Mung Beans Sticky Rice, also known as “Xoi Vo” in Vietnamese. This authentic Vietnamese dish blends together coconut milk, sticky rice or glutinous rice, and ground split yellow mung beans. If you love sweet and savory flavors in one dish, then this dish will definitely suit your palate.
As you explore this recipe with me step by step, remember that xoi vo ingredients are simple but the final product speaks for itself. It is not just a delicious sticky rice dessert; it is also a traditional Vietnamese food that tells the story of our culture and heritage. So let’s roll up our sleeves and get cooking!
Why You’ll Love This Recipe
Are you searching for a dish that’s both satisfyingly sweet and filling? Do you want to impress your family and friends with a decadent yet simple dessert? Look no further than Mung Beans Sticky Rice or “Xoi Vo” – a beloved Vietnamese specialty that’s easy to make and guaranteed to satisfy your sweet tooth.
This dish blends together the creamy texture of sticky rice with the earthy and nutty flavor of mung beans, creating a pleasantly complex aroma that will leave you craving more. The combination of coconut milk, ground split yellow mung beans, and sweet glutinous rice creates a delicious sticky rice coated in bean paste.
One of the best things about this Vietnamese dessert recipe is that it can be enjoyed at any time of the day – as breakfast, as an afternoon snack, or even as a dessert after dinner. Also, it is incredibly versatile – not only is it delicious on its own, but it can also be paired with fresh fruit, nuts or even eaten with savory dishes.
The ingredients are also readily available at most grocery stores or online marketplaces. This recipe requires only two cups of glutinous rice and one cup of split mung beans – affordable yet accessible ingredients that make this dish all the more enjoyable for those on a budget.
So why not try making Mung Beans Sticky Rice for your next gathering or meal? Your friends and family will surely thank you for introducing them to such an unforgettable Vietnamese dish!
Let’s dive into the ingredients needed to make this delicious Vietnamese sticky rice (Xoi Vo) recipe! Here are the ingredients required to create this mouth-watering dish:
- 2 cups of glutinous/sticky rice
- 1 cup of split mung beans
- 2 cups of water
- 1 can (14 oz) of coconut milk
- 2 teaspoons of salt
- 2 tablespoons of sugar
These simple ingredients come together to make a delicious and aromatic Vietnamese dish, also known as Xoi Vo. Don’t worry if you’re unfamiliar with these ingredients, I’m here to provide tips and alternatives, in case you’re struggling to find any of these ingredients at your local grocery store. Let’s get started!
The Recipe How-To
Step 1: Rinse the mung beans and soak them in water for a minimum of four hours or overnight.
Step 2: Soak the sticky (glutinous) rice for three to four hours. Drain the water from the rice before cooking.
Using a Steamer Basket
Step 3: Place soaked mung beans in a steamer basket and steam them for around 15–20 minutes, or until they become soft.
Step 4: Rinse the sticky rice with running water, then place it into a steamer basket lined with a cheesecloth. Put the basket over the pot filled with boiling water on medium heat, making sure that it is not touching the water. Steam for around 25 to 30 minutes, or until the rice grains are fully cooked and have become translucent.
Using a Rice Cooker
Step 3: Add both mung beans and sticky rice into the rice cooker. Pour enough water to cover all ingredients plus an additional one-finger knuckle extra with your index finger.
Step 4: Press the ‘cook’ button on your rice cooker and wait until it’s done.
Making Mung Bean Paste
Step 5: To make mung bean paste, transfer steamed mung beans to a food processor or blender, along with 2 teaspoons of sugar, 2 tablespoons of coconut milk, and a pinch of salt.
Step 6: Pulse into a smooth form paste.
Mixing Ingredients Together
Step 7: In a large mixing bowl, combine cooked sticky rice with prepared mung bean paste. Add in 1 teaspoon of sugar and 2 tablespoons of coconut milk, mixing well such that every rice grain is coated in mung bean paste.
Step 8: Serve Mung Beans Sticky Rice (Xoi Vo) in a small bowl, top with crushed salted peanuts or sesame seeds for added crunchiness with more texture.
Enjoying Your Vietnamese Xoi Vo
The nutty and creamy mung beans paste wrapped around the sticky rice makes for a delicious comfort food, a Vietnamese dessert that is both satisfying and filling. This dish can be served on its own or as part of your breakfast, lunch or dinner menu. With its perfect balance of savoury and sweetness fused together, it is sure to become one of your new go-to dishes.
Substitutions and Variations
Variations are a great way to add your own personal touch to any recipe, and Mung Beans Sticky Rice (Xoi Vo) is no exception. Here are a few options for swapping out or adding ingredients to this Vietnamese treat:
– Swap out mung beans: Mung beans can be substituted with other kinds of beans, such as black beans or kidney beans. You could also try using different types of legumes, like lentils or chickpeas.
– Add toppings: The beauty of sticky rice dishes, like Xoi Vo, is that they can be easily customized with different toppings. Some popular options include shredded coconut, chopped peanuts or cashews, sesame seeds, dried fruit like raisins or cranberries, or fresh fruits like mango or kiwi.
– Coconut milk alternatives: If you’re looking to reduce the fat content in your recipe, coconut milk can be swapped out for other milk alternatives like almond or soy milk. However, keep in mind that this may slightly alter the taste and texture of the dish.
– Sweeteners: The recipe calls for both sugar and salt, but these amounts can be adjusted based on personal preference. If you prefer a sweeter Xoi Vo, increase the amount of sugar used; if you enjoy a salty kick, up the amount of salt.
– Cooking method: While this recipe calls for using a steamer basket, an alternative cooking method is using a rice cooker. Simply put the mung beans and rice into the rice cooker along with water in a 1:2 ratio and let it cook for 30 to 40 minutes until fully cooked.
Whether using these variations or adding your own touches to this traditional Vietnamese dessert, experimenting with substitutions and additions can help create exciting new flavors to this delicious sticky rice dish.
Serving and Pairing
When it comes to serving Mung Beans Sticky Rice (Vietnamese Xoi Vo), there are a variety of options depending on the occasion and personal preferences. Traditionally, this dish is served as a dessert or snack due to its sweet flavor profile. It’s common to enjoy it with a hot cup of green tea, coffee or even a refreshing fruit smoothie.
One way of serving this delicious sticky rice is by coating it with toasted sesame seeds, which add an extra layer of nuttiness and texture. You can also sprinkle some roasted peanuts on top for a crunchy touch. Alternatively, serving it with fresh slices of tropical fruits such as mango, lychee or pineapple can create a colorful and refreshing dessert option.
Mung Beans Sticky Rice also pairs well with savory dishes like grilled meats, stir-fried vegetables or even enjoyed alongside soups which can balance the sweetness of the dish. In Vietnam, it’s typical to enjoy sticky rice with some pickled vegetables or fermented fish sauce which enhance its flavors.
Overall, Mung Beans Sticky Rice (Vietnamese Xoi Vo) is a versatile dish that can be served in different ways depending on your preferences. Don’t be afraid to experiment and try out different combinations until you find your perfect pairing!
Make-Ahead, Storing and Reheating
Many Vietnamese dishes are perfect for meal prep, and Mung Beans Sticky Rice is no exception. You can make this dish ahead of time and store it in the fridge for a few days. The sticky rice will stay soft and tender, making it easy to reheat and enjoy later on.
To store the Mung Beans Sticky Rice, place it in an airtight container and keep it in the refrigerator. It is important to note that the rice may become drier as it sits, so you may need to add a tablespoon or two of water before reheating.
When reheating, use the microwave or stovetop. To reheat using the microwave, cover the container with a damp paper towel to keep the rice moist. Heat on high for 1-2 minutes, stirring occasionally until heated through. To reheat on the stovetop, add a splash of water to the rice in a small pan and turn on low heat. Stir occasionally until heated through.
The Mung Beans Sticky Rice can also be frozen for up to 3 months. To freeze, portion out the leftovers into individual containers or freezer bags and place them in the freezer. To reheat from frozen, you can thaw in the fridge overnight then follow the instructions above or reheat directly from frozen on a low heat setting while stirring regularly.
No matter how you choose to store and reheat your Mung Beans Sticky Rice, it will still be deliciously flavorful and satisfying.
Tips for Perfect Results
As a chef specializing in Vietnamese and Asian cuisine, I’ve spent many years perfecting my technique for making mung beans sticky rice. Here are some tips to help you achieve the best results every time.
Firstly, make sure to rinse your glutinous rice thoroughly before soaking it. This will help remove any excess starch and prevent your rice from becoming too sticky or clumpy.
Secondly, don’t skip the step of soaking your rice and mung beans. Soaking helps to soften the grains and ensure even cooking; it also helps the rice absorb the flavors of the coconut milk and sugar.
Thirdly, be careful not to overcook your mung beans, as they can easily become mushy if they are cooked for too long. The beans should be soft but still retain their shape and texture.
Fourthly, use a steamer instead of a regular pot to cook your mung beans sticky rice. This ensures that the rice cooks evenly and doesn’t stick to the bottom of the pot, which can burn and ruin your dish.
Fifthly, be generous with the coconut milk, which adds a rich creaminess to the dish. In addition, make sure you use high-quality coconut milk for best results; cheaper brands may have a thinner consistency and less flavor.
Sixthly, feel free to experiment with different types of sweeteners – brown sugar or honey can work well as alternatives to white sugar, adding depth and complexity to the flavors of your mung beans sticky rice.
Lastly, serve your mung beans sticky rice warm for maximum enjoyment. You can also store any leftovers in an airtight container in the refrigerator for up to three days and reheat gently in a steamer or microwave before serving.
By following these simple tips, you’ll be able to make delicious and authentic Vietnamese xoi vo with ease!
As you get ready to try your hand at making the Mung Beans Sticky Rice (Vietnamese Xoi Vo) recipe, you may be wondering about some aspects of the recipe. To help ensure that you are able to create a delicious and satisfying dish, let’s take a look at some common questions and concerns that people have when it comes to making this Vietnamese dessert.
What is XOI in Vietnamese?
Xôi is a flavorful Vietnamese dish that can be either sweet or savory. It’s usually made from glutinous rice combined with various ingredients. This dish is a staple food for breakfast and snacks all over Vietnam.
What is Vietnamese rice with mung beans?
This Vietnamese delicacy nicknamed Sticky Rice is a mouth-watering blend of glutinous rice, creamy coconut milk, and ground split mung beans that results in a delectable taste. The delicious white rice has splashes of yellow mung beans on it, separating each sticky grain.
What is the secret to sticky rice?
Get ready to learn the tricks to make the perfect sticky rice. Begin by soaking the rice in enough water to cover it for 4-24 hours. This will help soften the grains while adding a bit of extra water, which is key to achieving the fluffy texture that we all desire. Before cooking, sprinkle about 1/2 to 3/4 teaspoon of salt to add flavor to the rice.
Is Vietnamese sticky rice better than Thai sticky rice?
Vietnamese sticky rice typically has a lower-quality texture compared to Thai sticky rice, often ending up crumbly instead of properly sticky when cooked. However, the texture can be notably enhanced when ingredients from Thailand are incorporated.
In conclusion, this Vietnamese Sticky Rice with Mung Beans (Xoi Vo) recipe is a must-try for all lovers of flavorful and nutritious Asian cuisine. This delicious sticky rice dessert blends together the unique flavors of coconut milk and ground split yellow mung beans to create a satisfying and filling dish that is perfect for any time of day.
The recipe is simple, accessible, and can be customized to suit your personal preferences. With its delightful aroma and addictive taste, it’s no wonder that Vietnamese Xoi Vo is also known as a comfort food in Vietnam.
So, next time you’re in search of a memorable Vietnamese dish, consider trying out our mouthwatering Xoi Vo recipe. From the soak of the rice to the steam of the mung beans, this dish is sure to leave an unforgettable impression on your taste buds. Enjoy!
Mung Beans Sticky Rice (Vietnamese Xoi Vo) Recipe
- 1 1/2 cups glutinous rice (soak 4hrs or overnight)
- 1 1/2 cups mung beans, split (yellow, soak 4+hrs)
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons roasted sesame
- Drain mung bean and steam for 20 minutes. After steaming then mash it, so they are in various stages of mashiness.
- Drain the glutinous rice and mix with the mashed mung bean. Add in the salt and mix well.
- Steam the mung bean rice on a cheesecloth for 15 minutes. Then add in the sugar and toss to mix well, but don't crush the rice grains. Steam for another couple minutes until the rice is tender (it becomes clear when cooked). The rice should taste a little sweet. The rice should also be separated and not stick together.
- Serve alone or with some sugar sesame. Remember to pound some of the sesame to give it more fragrance and then mix together with salt and sugar.