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