Vietnamese Sticky Rice with Mung Beans
Recipe GLPR11ff5523bac26a
A traditional Vietnamese comfort dish featuring fluffy golden sticky rice infused with turmeric, topped with creamy mung bean balls and crispy fried shallots. This aromatic, vegan preparation is perfect served alongside fresh cucumber salad or boiled chicken for a complete meal.
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Ingredients
1000 g glutinous (sticky) rice
1 teaspoon turmeric powder
200 g split mung beans
Salt to taste
200 g shallots
100 g cooking oil
Directions
Rinse the glutinous rice thoroughly under cold water until the water runs nearly clear. In a large basin, dissolve the turmeric powder in water to create a golden liquid. Submerge the rinsed rice in the turmeric-infused water and let it soak overnight at room temperature to absorb the color and flavor.
While the rice soaks, rinse the split mung beans and place them in a separate bowl with enough water to cover. Soak until the beans soften and enlarge, about 4–6 hours or until tender when pressed.
Drain the softened mung beans and transfer them to a steamer. Steam for 15–20 minutes until completely cooked and very tender. Remove and allow to cool slightly.
Once cooled, finely grind the cooked mung beans using a food processor or mortar and pestle until they reach a paste-like consistency. Mix in a pinch of salt to enhance the flavor, then shape the mixture into small, bite-sized balls using your hands or two spoons. Set aside on a plate.
After soaking overnight, drain the turmeric-infused rice and toss gently with a small pinch of salt. Transfer the rice to a steamer basket and steam for 25–30 minutes until the grains are tender and fully cooked, then remove from heat.
While the rice steams, peel the shallots and rinse under cold water. Slice them into very thin rings, as thin as possible. Heat the cooking oil in a wok or large skillet over medium heat until shimmering.
Add the sliced shallots to the hot oil and fry, stirring frequently, for 8–12 minutes until they turn golden brown and become crispy. Transfer the fried shallots to a paper towel-lined plate to drain excess oil. Reserve the flavored oil.
Transfer the steamed rice to a serving platter and fluff gently with a fork or rice paddle to separate the grains. Slice the mung bean balls into halves or quarters and scatter over the rice. Top generously with the crispy fried shallots and drizzle with a little of the reserved shallot-infused oil. Serve warm alongside fresh cucumber salad, boiled chicken, or Vietnamese ham if desired.
