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. Steam the second time for 5 minutes only.