Soak the brown rice and mung beans for 5 hours. Add them to a rice cooker with enough water to cover the rice by about 1/2 inch. Place a steamer basket in the rice cooker and steam the mung beans at the same time. Cook until done (usually after pressing the cook button twice).

Lightly mash the mung beans until smooth. Finely chop or grind the chicken breast and finely chop the shallots or onion.

Heat a pan with a little oil, sauté the shallots until fragrant, then add the chicken breast and stir-fry with the seasonings above. Once cooked, transfer to a bowl.

In the same pan, add a little oil and the mung beans. Add a splash of water and stir until the mixture thickens (don’t let it get too wet). Add the cooked chicken, mixed vegetables, and green onions. Stir well, then turn off the heat and let cool.

Mix the cooked brown rice with 1 tablespoon of cornstarch until the powder is fully dissolved. Shape the mung bean filling into small balls.

Wet your hands slightly and shape the cakes as shown below. (Remember to wash your hands first.)

Line the bottom of a steamer with parchment paper or foil, place all the xoi khuc cakes inside, and steam for 30 minutes.