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.
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Units: US | Metric
- 1 1/2 cups glutinous rice (soak 4hrs or overnight)
- 1 1/2 cups mung beans, split (yellow, soak 4+hrs)
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1Drain mung bean and steam for 20 minutes. After steaming then mash it, so they are in various stages of mashiness.
- 2Drain the glutinous rice and mix with the mashed mung bean. Add in the salt and mix well.
- 3Steam 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.
- 4Serve 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.
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Nutritional Facts for Mung Beans Sticky Rice (Vietnamese Xoi Vo)
Serving Size: 1 (161 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 577.6
- Calories from Fat 35
- Total Fat 3.8 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 906.9 mg
- Total Carbohydrate 111.3 g
- Dietary Fiber 16.6 g
- Sugars 7.8 g
- Protein 25.0 g