Xôi vò with Coconut and Mung Bean Filling

Ingredients

• 2 cups (400g) sticky rice 2 cups (400g) sticky rice
• 1 cup (200g) mung beans 1 cup (200g) mung beans
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4 pandan leaves 4 pandan leaves
• Toasted sesame seeds or shredded coconut, for garnish Toasted sesame seeds or shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 60g, 20g
• Protein: 6g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. 2.
   Rinse the mung beans and soak them in water for 2 hours.
3. 3.
   Drain the sticky rice and mung beans separately.
4. 4.
   In a steamer, steam the sticky rice for 20 minutes until it becomes soft and sticky.
5. 5.
   In a separate pot, cook the mung beans with enough water until they are tender. Drain any excess water.
6. 6.
   In a saucepan, combine the cooked mung beans, coconut milk, sugar, and salt. Cook over medium heat until the mixture thickens and becomes creamy.
7. 7.
   Add the pandan leaves to the sticky rice and mix well to infuse the aroma.
8. 8.
   Remove the pandan leaves from the rice.
9. 9.
   Spread half of the sticky rice in a greased baking dish. Top with the coconut and mung bean filling. Cover with the remaining sticky rice.
10. 10.
    Steam the dish for another 15 minutes to allow the flavors to meld together.
11. 11.
    Remove from the steamer and let it cool slightly.
12. 12.
    Cut into squares or rectangles and garnish with toasted sesame seeds or shredded coconut.

Treat your ingredients with care...

• Sticky rice — Make sure to rinse the sticky rice thoroughly to remove excess starch before soaking. This will help achieve the desired sticky texture.
• Mung beans — Soaking the mung beans helps to soften them and reduce the cooking time. Drain any excess water before using.
• Pandan leaves — Tie the pandan leaves into a knot before adding them to the rice. This will make it easier to remove them later without losing any flavor.

Tips & Tricks

• For a richer flavor, you can substitute half of the coconut milk with coconut cream.
• If you don't have pandan leaves, you can use pandan extract or essence as a substitute.
• To enhance the aroma of the sticky rice, you can add a few drops of pandan extract to the rice while it's cooking.
• For a more indulgent treat, serve Xôi vò with a drizzle of sweetened condensed milk.
• Leftover Xôi vò can be refrigerated and reheated in a steamer or microwave.

Serving advice

Serve Xôi vò warm as a delightful breakfast or dessert. It pairs well with a cup of Vietnamese coffee or a refreshing glass of iced jasmine tea.

Presentation advice

To enhance the visual appeal of Xôi vò, garnish it with a sprinkle of toasted sesame seeds or shredded coconut. You can also serve it in individual bowls or on banana leaves for an authentic touch.