Best 4 Mung Beans Sticky Rice Vietnamese Xoi Vo Recipes
Mung beans sticky rice, also known as "xoi vo" in Vietnamese, is a traditional and widely-loved dish in Vietnam. This flavorful and nutritious dish holds a special place in Vietnamese cuisine, often served during festivals, family gatherings, and special occasions. The combination of glutinous rice, mung beans, and various spices creates a delectable treat that tantalizes the taste buds. If you're seeking the best recipe to prepare this delectable Vietnamese dish, this article will guide you through the process, providing insights into the secrets of making perfect mung beans sticky rice that will leave you and your loved ones craving for more.
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AUTHENTIC VIETNAMESE MUNG BEAN STICKY RICE (XOI VO)
Sticky Rice (also known as glutinous rice) with mung bean is a Vietnamese dish that blends together coconut milk, ground split mung beans that is then mixed in with delicious sticky rice. The white rice is lightly coated with yellow mung beans, which separates the sticky rice grains
Provided by Lane
Categories Rice
Time 1h35m
Number Of Ingredients 7
Steps:
- In separate containers, allow mung beans and rice to soak overnight in water that has 2 inches above the ingredients.
- When ready to cook, drain the mung beans. Use a cheese cloth lined aluminum steamer. Add a layer of mung beans and allow to steam for 60 minutes.
- Once steamed, take the mung beans and grind it with a food processor or mortar and pestle until it has a dry powder-like consistency.
- Drain the sticky rice. Combine the steamed and ground mung beans with the drained, uncooked sticky rice.
- Steam the sticky rice and mung bean for 30 minutes. Half way through the steam, mix up the sticky rice so that the bottom of the steamer comes to the top so it doesn't get mushy.
- In a separate bowl, combine together the sugar and coconut cream. Mix until evenly distributed.
- In a large bowl, add in the sticky rice and mung bean. Slowly pour in the sugar and coconut cream mixture, using a spatula to carefully combine the rice mixture with the sugar and coconut cream mixture.
- Serve immediately topped with your choice of roughly chopped peanuts, shredded sweet coconut flakes, and/or crispy fried shallots.
Nutrition Facts : Calories 547 calories, Carbohydrate 94 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 17 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 190 milligrams sodium, Sugar 64 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
MUNG BEAN STICKY RICE (XOI VO)
Here is another Vietnamese sticky rice. This it's very good since it have the aroma of the mung bean and chewy too. Add in some sesame sugar and it's super good.
Provided by ch3rri_blossoms
Categories main dish
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Drain mung bean and steam for 20 minutes. After steaming then mash it finely. 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 coconut powder and stir well.
- Steam for another couple minutes until the rice is tender. The rice should taste and 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.
MUNG BEANS STICKY RICE (VIETNAMESE XOI VO)
I loved this dish growing up. It's so versatile, breakfast, lunch, dinner, snack, whatever meal. Sweet or savory. This dish works anytime. Found the recipe at petitechef.com. I have not yet made it. But I keep all my recipes here. I don't use the sesame sugar due to my allergy to sesame seeds. However, I've always seen them served together. It must be good.
Provided by Nado2003
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 577.6, Fat 3.9, SaturatedFat 0.5, Sodium 907, Carbohydrate 111.4, Fiber 16.7, Sugar 7.9, Protein 25.1
XOI VO (VIETNAMESE MUNG BEAN COATED STICKY RICE)
Xoi Vo (Vietnamese Mung Bean Coated Sticky Rice) is one of the classic dishes of Hanoi. The mung bean coating gives the sticky rice hearty and wholesome flavors.
Provided by Sophie
Time 3h
Number Of Ingredients 4
Steps:
- Rinse sticky rice and then soak in plenty of water for 2-4 hours. Also rinse then soak mung beans in plenty of water for 2-4 hours.
- Drain the mung beans well and toss with ⅛ teaspoon salt. Then steam until they are soft, about 20 minutes. Remove from the steamer basket and let them cool slightly to let excess moisture evaporate.
- Once the mung beans have cooled down, transfer to a food chopper/food processor and grind finely.
- While steaming the mung beans in Step 2, drain the rice very well. After grinding the mung beans, toss the drained sticky rice with half of the mung bean powder, remaining salt and cooking oil. Before tossing, you can also use paper towels to absorb excess water from the rice.
- Transfer the sticky rice to the steamer basket and steam until soft, about 25-30 minutes. Then let it cool slightly.
- Toss the steamed sticky rice with the remaining mung bean powder. If you see big clumps, you can use your fingers to separate the grains while rubbing them with the mung bean powder.
- You can enjoy the sticky rice right away on its own, or with Vietnamese sweet dessert soups (such as mung bean pudding), or with roast pork, roast chicken.
Nutrition Facts : Calories 302 kcal, Carbohydrate 56 g, Protein 10 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Sodium 301 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
Tips:
- Soak the mung beans overnight or for at least 8 hours. This will help them to cook more evenly and quickly.
- Rinse the mung beans thoroughly before cooking. This will help to remove any dirt or debris.
- Use a heavy-bottomed pot to cook the mung beans. This will help to prevent them from sticking to the bottom of the pot.
- Bring the mung beans to a boil, then reduce the heat to low and simmer for about 1 hour, or until they are tender.
- While the mung beans are cooking, prepare the sticky rice. Rinse the rice thoroughly, then add it to a pot of water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 18 minutes, or until the rice is tender and fluffy.
- Once the mung beans and sticky rice are cooked, combine them in a large bowl. Add the sugar, salt, and coconut milk, and stir to combine.
- Serve the xoi vo warm or at room temperature. It can be enjoyed on its own or with a variety of toppings, such as fresh fruit, nuts, or seeds.
Conclusion:
Xoi vo is a delicious and versatile Vietnamese dessert that can be enjoyed for breakfast, lunch, or dinner. It is a good source of protein and fiber, and it is also naturally gluten-free. With its simple ingredients and easy-to-follow instructions, xoi vo is a great recipe for beginners and experienced cooks alike.
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