Mung bean sticky rice (xôi vò)

So it’s been confirmed. My new enemy is 4th-grade math! If they had put my kids’ math in the GRE, I would have failed miserably a long time ago.

On the bright side, home schooling is still going strong!

Mung bean sticky rice (Xôi vò)

(Adapted from our auntie Mai and Vanh Khuyen Le)

200 g yellow split mung beans (soaked in water for 4 hours)
400 g glutinous rice (soaked in water for 4 hours)
1/3 tsp salt
2 tbs canola oil
1/2 tsp turmeric powder
2 tbs sugar (reduce to 1 tbs sugar if eating with savory toppings)
200 ml coconut cream (only take the solid part)

  1. Rinse the soaked mung beans under hot water, and drain very well with paper towels.
  2. Rinse the soaked glutinous rice under hot water, and drain very well with paper towels.
  3. Line a steamer with a clean cotton fabric and steam mung beans for about 10 minutes, or until the beans are soft.
  4. Remove and let the bean cool for 10-15 minutes.
  5. Use a food processor, pulse the beans until finely ground. Set aside.
  6. In a bowl, mix glutinous rice + 200 ml coconut cream.
  7. Cover and microwave the rice for about 3 minutes. Mix well.
  8. Cover again and microwave the rice for another 2 minutes (or until the rice absorb the coconut cream)
  9. Add 2 tbs canola oil + turmeric powder to the rice. Mix well.
  10. When the rice cools down a bit, add 1/3 tsp salt + 1/2 part of cooked mung beans to the rice. Mix well.
  11. Line a steamer with a clean cotton fabric and steam the rice for about 20-25 minutes, or until the rice are soft.
  12. Remove and spread the rice on a tray.
  13. Let it cool.
  14. Add sugar, and mix gently.
  15. Gently stir in the remaining mung beans.
  16. Steam the second time for 5 minutes only.