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Vietnamese steamed Glutinous rice with mung bean and crispy shallots (xôi xéo)
(Adapted from Diem Nauy)
Steamed glutinous rice:
500 g glutinous rice (soaked in 1 liter water + 1 tbs salt + 2 tsp turmeric powder for 1 hour)
280 ml water
1/2 tsp salt
1 tsp turmeric powder
2 tbs shallot oil (recipe below) or canola oil
10 shallots (peeled and thinly sliced. Let them air dry on a baking tray for 2 hours if you have time)
500 ml canola oil (to adjust)
Steamed mung bean paste:
100 g yellow mung bean (soaked in 1 liter water + 1 tbs salt for 2 hours)
1/3 tsp salt
Freshly ground pepper
To make crispy shallot:
- While the glutinous rice is soaking, you should make the crispy shallot.
- Prepare a strainer over a large bowl.
- In a large saucepan, heat canola oil under medium heat.
- Add shallot slices.
- Fry until lightly golden.
- Pour the shallot + oil over a strainer.
- Reserve the oil.
- Drain the fried shallot slices and set aside. They will become crispy.
To make steamed glutinous rice:
- In a large nonstick skillet, combine the drained glutinous rice + 280ml water + 1/2 tsp salt + 2 tsp turmeric powder.
- Cook under medium heat and stir constantly.
- When the rice mostly absorbs the water, put them in a steamer and cook until soft, about 15 minutes.
- Set aside.
To cook the mung bean:
- Drain the mung beans well and mix with 1/3 tsp salt.
- Use a steamer to cook the mung beans until soft, about 12-15 minutes.
- Pour the steamed mung beans to a large bowl.
- Sprinkle freshly ground pepper.
- Use a spoon to mash the mung beans into paste.
- When the paste is still warm, roll into a large ball.
- Set aside.
- In a bowl, add steamed glutinous rice in the center.
- Cut thin slices of mung bean ball onto the rice.
- Sprinkle with crispy shallot slices.
- Spoon about 1 tbs shallot oil.
- Serve immediately.