Xôi Xéo (Vietnamese Turmeric Sticky Rice with Mung Beans)

🧂 Ingredients

• 2 cups Glutinous rice (sweet rice)(Rinse thoroughly until water runs clear, then soak in plenty of water overnight or for at least 8 hours.)
• 1 cup Split yellow mung beans(Rinse thoroughly and soak in water for at least 2 hours, or until softened.)
• 1 tsp Ground turmeric(Adjust for desired color intensity.)
• 200 ml Full-fat coconut milk(Warmed slightly.)
• 1/2 cup Fried shallots(Store-bought or homemade. For homemade, thinly slice shallots and fry in oil until golden brown and crispy.)
• for drizzling Shallot oil(This is the fragrant oil left after frying shallots. It's crucial for flavor.)
• 1/2 tsp Salt(For seasoning the mung beans.)
• as needed Water(For soaking and cooking.)

👨‍🍳 Instructions

1. 1

   Prepare the Mung Bean Paste: Drain the soaked mung beans and place them in a saucepan. Cover with fresh water by about an inch. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-30 minutes, or until very tender. Drain any excess water. Mash the beans with a fork or potato masher until mostly smooth, with a few small chunks remaining for texture. Stir in the salt. Set aside.

   ⏱️ 30 minutes
2. 2

   Prepare the Sticky Rice: Drain the soaked glutinous rice thoroughly. In a bowl, toss the drained rice with the turmeric powder and a pinch of salt (optional) until evenly coated and a vibrant yellow color. If using a steamer basket, line it with cheesecloth or a clean kitchen towel to prevent rice from falling through. Spread the rice evenly in the prepared steamer basket. If using a pot with a steamer insert, ensure the water level is below the insert.

   ⏱️ 10 minutes
3. 3

   Steam the Rice: Place the steamer basket over a pot of boiling water (ensure the water doesn't touch the rice). Cover tightly and steam for 30-40 minutes, or until the rice is translucent, tender, and sticky. Check periodically and add more boiling water to the pot if needed. The rice should be cooked through and have a slightly chewy texture.

   ⏱️ 40 minutes
4. 4

   Finish the Rice: Once the rice is cooked, transfer it to a large bowl. Pour the warmed coconut milk over the hot rice and gently mix to combine. The coconut milk will add richness and a subtle sweetness. Cover the bowl and let it sit for 5-10 minutes to allow the flavors to meld.

   ⏱️ 10 minutes
5. 5

   Assemble and Serve: To serve, scoop a generous portion of the yellow sticky rice into individual bowls. Create a well in the center and spoon a portion of the mashed mung bean paste. Drizzle generously with shallot oil and sprinkle with crispy fried shallots. Serve immediately while warm.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the best texture, use glutinous rice (also known as sweet rice).
• ✓Don't skip the shallot oil; it provides a crucial aromatic depth.
• ✓The turmeric should give the rice a beautiful golden-yellow color.
• ✓You can prepare the mung bean paste and fry the shallots a day in advance to save time.

🔄 Variations

• Add a sprinkle of toasted sesame seeds.
• Serve with a side of Vietnamese pickled vegetables (đồ chua).
• For a heartier meal, add shredded cooked chicken or pork.

🥗 Nutrition

Per serving