Xoi Xeo Sticky Rice
A fragrant Vietnamese sticky rice dish cooked with coconut milk and turmeric, topped with crispy shallots and a savory mung bean paste. Plan ahead: the sticky rice must soak for at least 4 hours or overnight.
Ingredients
- 2 cups glutinous (sticky) rice, soaked 4 hrs
- 1 cup full-fat coconut milk
- 1 tsp ground turmeric
- 1 tsp kosher salt
- 1/2 cup dried split mung beans (yellow moong dal), soaked 30 min
- 4 shallots, thinly sliced
- 1/3 cup neutral vegetable oil
- 1/2 tsp granulated sugar
- 4 scallions, thinly sliced
Instructions
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1
Drain the soaked glutinous (sticky) rice. In a large bowl, whisk together 1 cup full-fat coconut milk, 1 tsp ground turmeric, 1 tsp kosher salt, and 1/2 tsp granulated sugar. Add the drained rice and toss to coat evenly. Let sit 10 minutes.
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2
Set up a steamer over boiling water. Line the steamer basket with cheesecloth or a damp kitchen towel. Add the rice and steam, covered, for 30 to 35 minutes, until the grains are tender, glossy, and sticky. Fluff and fold the rice halfway through cooking.
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3
Meanwhile, drain the soaked 1/2 cup dried split mung beans (yellow moong dal) and place in a small saucepan. Cover with 1 cup of water and simmer over medium heat for 15 minutes until completely soft. Drain, then mash with a pinch of kosher salt until smooth. Set aside.
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4
Heat 1/3 cup neutral vegetable oil in a small skillet over medium heat. Add 4 thinly sliced shallots and cook, stirring frequently, for 8 to 10 minutes until deeply golden and crispy. Remove with a slotted spoon and drain on paper towels. Reserve the oil.
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5
Stir the 4 thinly sliced scallions into the hot reserved shallot oil and drizzle over the steamed sticky rice. Fold gently to distribute.
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6
Serve the sticky rice topped with the mung bean paste and crispy shallots.