Vietnamese Sticky Rice with Mung Beans

Name: Vietnamese Sticky Rice with Mung Beans
Yield: 5 servings
Cuisine: American
Ingredients: 1000 g Hoa Vang glutinous rice (sticky rice); 200 g split mung beans; 200 g shallots; 1 teaspoon turmeric powder (kurkuma); Salt; 100 g cooking oil

cookpad vietnam @cook_2506890

Vietnam

A speciality from Ha Noi, the capital of Vietnam. (contributed by Midori)

cookpad vietnam @cook_2506890

Vietnam

A speciality from Ha Noi, the capital of Vietnam. (contributed by Midori)

Saved

Ingredients

5 servings

1000 gHoa Vang glutinous rice (sticky rice)
200 gsplit mung beans
200 gshallots
1 teaspoonturmeric powder (kurkuma)
Salt
100 gcooking oil

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Steps

1

Rinse the sticky rice, mix turmeric powder in a basin of water then soak the rice in the water overnight.
2

Rinse the mung beans, soak until softened and enlarged. Then steam, finely grind and shape into round balls. Note: when shaping the mung bean balls, add some salt to enhance the flavor.
3

After soaking the rice, drain and toss with some salt, put in a steamer and steam until cooked.
4

Peel the shallots, rinse, slice into really thin slices. Then fry in a wok with cooking oil until yellow.
5

When the rice is fully cooked, fluff into a serving platter, slice ground mung beans and scatter on top with fried shallots. Perfect when served with cucumber salad, boiled chicken or Vietnamese ham.