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)

(Recipe from our auntie Mai)

7 oz yellow split mung beans (soaked in water for at least 2 hours)
3 cups glutinous rice (soaked in water for at least 3 hours)
1 tsp salt
3 tbs sugar
5 tbs coconut cream (only take the solid part)

  1. Rinse the soaked mung beans under hot water, and drain very well.
  2. Use a steamer to steam mung beans for about 20 minutes, or until the beans are soft. Let it cool for 10-15 minutes.
  3. Use a food processor, pulse the beans until finely ground. Set aside.
  4. Rinse the soaked glutinous rice under hot water, and drain very well.
  5. Add 1 tsp salt + 1/2 mung beans to the rice. Mix well.
  6. Steam for about 15 minutes, or until the rice are soft.
  7. Transfer the cooked rice to a large tray, add 5 tbs coconut cream, and mix until the rice soaks all liquid and becomes dry.
  8. Add sugar, and mix gently.
  9. Gently stir in the remaining mung beans.
  10. Steam the second time for 5 minutes only.