Sticky Rice with Mung Bean and Shallots
A beloved Vietnamese breakfast dish of glutinous rice steamed over a savory layer of split mung bean paste and finished with crispy fried shallots and scallion oil. Hearty and satisfying, it is comfort food from the first bite. Plan ahead: soak the rice and mung beans for at least 4 hours or overnight.
Ingredients
- 2 cups glutinous rice (sweet rice), soaked 4+ hrs
- 2/3 cup dried split mung beans (peeled), soaked 4+ hrs
- 4 shallots, thinly sliced
- 1/4 cup neutral oil (vegetable or avocado)
- 1 tsp kosher salt
- 4 scallions (green onions), thinly sliced
- 2 tsp sesame seeds, toasted
Instructions
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1
Drain the soaked 2 cups glutinous rice (sweet rice) and 2/3 cup dried split mung beans (peeled) separately. Season the mung beans with half the 1 tsp kosher salt and stir to coat.
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2
Set up a steamer over boiling water. Line the steamer basket with cheesecloth or a clean damp towel. Spread the sticky rice in an even layer, then top with the seasoned mung beans in a single layer.
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3
Cover and steam over medium-high heat for 35-40 minutes, until the rice is translucent and tender and the mung beans are soft. Avoid lifting the lid in the first 20 minutes.
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4
While the rice steams, heat 1/4 cup neutral oil (vegetable or avocado) in a small skillet over medium heat. Add 4 thinly sliced shallots and cook, stirring often, until deep golden and crispy, 8-10 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the shallot oil.
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5
Add 4 thinly sliced scallions (green onions) to the warm shallot oil off the heat and let sizzle for 30 seconds.
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6
Transfer the steamed rice and mung bean mixture to a serving bowl. Drizzle with the scallion oil and top with the crispy shallots, 2 tsp toasted sesame seeds, and remaining salt to taste. Serve warm.