Vietnamese · PANTRYHOP RECIPE
Xôi Đậu Xanh (Sticky Rice with Mung Beans)
50 minutes · 4 servings · vegan
A common Vietnamese breakfast made simpler by steaming pre-soaked rice and beans together at home.
Ingredients
Check you have the quantities below.
- 2 cups (400 g) glutinous rice
- 1 cup (200 g) split mung beans, shelled
- 3 1/2 cups water
- 1 tsp salt
- 2 tbsp sugar
- 1/2 cup coconut milk
- 2 tbsp fried shallots
Let’s make it
- Soak the rice and mung beans separately in water for 30 minutes, then drain.
- Steam the mung beans with 1 cup water and half the salt for 20 minutes until soft. Mash lightly with sugar and coconut milk.
- Steam the rice with the remaining salt and 2 1/2 cups water for 25 minutes, stirring once halfway through.
- Serve the sticky rice topped with the mung bean mixture and fried shallots.
Serve warm with a little extra coconut milk for a softer texture kids may like.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →