Xoi Xeo (Mung Bean Sticky Rice)

Name: Xoi Xeo (Mung Bean Sticky Rice)
Prep time: 8 h
Cook time: 35 min
Total time: 8 h 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 300g glutinous rice, soaked overnight; 150g split mung beans, soaked; 100ml coconut cream; 1 tsp turmeric; 1 tsp salt; 3 tbsp sugar; fried shallots to garnish

A Vietnamese mung bean sticky rice, steamed until tender and topped with crispy fried shallots and shredded coconut.

Total time

515 min

Prep

480 min

Cook

35 min

Difficulty

medium

Cuisine

Vietnamese

veganvegetariangluten-free

Ingredients

300gglutinous rice, soaked overnight

150gsplit mung beans, soaked

100mlcoconut cream

1 tspturmeric

1 tspsalt

3 tbspsugar

fried shallotsto garnish

Instructions

Drain and steam rice until cooked through, about 30 minutes.

Cook mung beans until soft. Drain and mash with sugar and a pinch of salt.

Stir coconut cream and turmeric through hot cooked rice.

Press mung bean layer on top.

Garnish with fried shallots.

Serve warm as a sweet snack or breakfast.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

121

Protein

Fat

8.7g

Carbs

11.5g

Fiber

Sodium

483mg

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