I love this recipe because it’s a comforting, nostalgic dish that takes me back to my childhood, filling my kitchen with the warm, inviting aroma of pandan and sticky rice. Plus, the combination of glutinous rice and mung beans creates such a satisfying texture and flavor, making it the ultimate soul-satisfying comfort food!
Creating recipes that highlight traditional flavors brings me such joy, and Xoi Vo is a delightful Vietnamese dish that puts simplicity and taste right on my table. With 2 cups of glutinous rice and 1 cup of split mung beans, this sticky rice offers a balance of nutrients and energy.
Optional ingredients like pandan leaves add a subtle aroma that I find absolutely irresistible, while a sprinkle of roasted sesame seeds can provide a delightful crunch.
Ingredients
Sticky Rice: Carbohydrate-rich; provides the sticky texture that is a staple of many Asian cuisines.
Mung Beans, split: Add a nutty taste, pack a protein- and fiber-rich punch, and support digestive health.
Salt: Amplifies flavor, counterbalances sweetness, an indispensable seasoning for the majority of dishes.
Cooking Oil: Healthful source of fat, assists in culinary preparations, maintains separateness of the rice grains.
Pandan Leaves: Introduce a sweet, floral scent, totally alter the flavor profile of a dish, and (very often) serve as an aromatic base for Southeast Asian desserts.
Sesame Seeds, Roasted: Lend a nutty flavor.
Rich in healthy fats and protein.
Adds texture.
Ingredient Quantities
- 2 cups glutinous rice (sticky rice)
- 1 cup split mung beans, hulled
- 1 teaspoon salt
- 2 tablespoons vegetable oil (optional)
- Water, for soaking
- Pandan leaves (optional, for aroma)
- Roasted sesame seeds, for garnish (optional)
Instructions
1. Wash the sticky rice in cold water until the water runs clear. Then, let the rice soak in fresh water for an absolute minimum of 4 hours or up to 12 hours if you want the rice to be super hydrated.
2. Cold water should be used to rinse the split mung beans. The rinsed beans should be soaked in water for about 2 hours.
3. Following the soaking, the mung beans are drained and then spread evenly on a fresh kitchen towel or cheesecloth. They are left to dry for a bit before proceeding to the next step.
4. Mung beans should be steamed for 20-25 minutes or until they are thoroughly soft and cooked all the way through. Let the beans cool slightly. Then, either using a food processor or a mortar and pestle, grind the beans into a fine powder.
5. Thoroughly drain the glutinuous rice that has been soaked. If you are using pandan, knot the leaves and place them into the rice to impart a wonderful aroma. You may prefer to skip this step, of course.
6. Evenly mix the ground mung beans into the drained sticky rice, along with 1 teaspoon of salt.
7. Cook the rice and mung beans in a steamer for about 30-40 minutes, or until the rice is cooked through and has a sticky texture. Occasionally stir the mixture in the steamer to ensure even cooking.
8. If you want a glossy finish on your rice, drizzle it with 2 tablespoons of vegetable oil while it is steaming for the last 5 minutes. If you do this, make sure to stir the rice after removing it from the steamer.
9. After steaming, take out the pandan leaves. With a pair of chopsticks or a fork, gently fluff the sticky rice so that it is light and the grains are separate.
10. The Xoi Vo should be served warm, with toasted sesame seeds for flavor and crunch sprinkled on top, if you like that sort of thing.
Equipment Needed
1. Large bowl
2. Kitchen towel or cheesecloth
3. Steamer
4. Food processor or mortar and pestle
5. Knife or scissors (for knotting pandan leaves, optional)
6. Measuring cups
7. Teaspoon
8. Pair of chopsticks or fork
FAQ
- What is Xoi Vo?Sticky rice and mung beans are the main ingredients of Xoi Vo, an ancient dish of the Vietnamese when they lived in the northern part of the country. Eating it in morning or as a snack is best, and its flavors offer just the right nutritional combinations that the body craves to kick start any day. That means it’s a perfect breakfast food.
- Why soak the mung beans and glutinous rice?– Soaking guarantees uniform cooking and yields softness in the rice and beans, which enhances the texture of the final dish. It also allows for a couple of shortcuts, involving either time or energy.
- Can I make Xoi Vo without pandan leaves?– Yes, fragrant aroma results from the addition of pandan leaves. But they are optional. The dish will still be delicious without them.
- Is vegetable oil necessary in this recipe?– The oil is not necessary; it is optional. It adds richness, smoothness, and a little flavor to the rice. Most importantly, it prevents the rice from becoming too sticky. If you’d rather not use oil, cook the rice in boiling water with a little salt, as described in the next step.
- What can I serve Xoi Vo with?– Accompaniments tend to be roasted sesame seeds, sugar, or shredded coconut, and they provide extra flavor and texture.
- Can I use whole mung beans instead of split?– Split mung beans have a faster cooking time and mix better, but if you use whole mung beans, you need to soak them and cook them long enough that they reach tender texture before mixing.
- How do I store leftovers?– Keep in a sealed container in the fridge for no longer than 3 days. Reheat by steaming or microwaving the rice with a damp cloth draped over it.
Substitutions and Variations
Jasmine rice can be used in place of glutinous rice when one desires a more unctuous texture, but it does not match the chewiness of glutinous rice.
Yellow split peas can be used instead of split mung beans; however, the flavor will not be exactly the same.
Coconut oil can be used in place of vegetable oil to give foods a richly delicious flavor.
For a different fragrance, you can use vanilla extract instead of pandan leaves.
Crushed peanuts can replace roasted sesame seeds to provide a different texture and flavor. But they also happen to have some different nutritional qualities.
Pro Tips
1. Soaking Time: For optimal texture, especially if you’re aiming for perfectly sticky rice, try soaking the glutinous rice for the full 12 hours. This ensures the rice is well-hydrated and cooks evenly.
2. Flavor Enhancement: Consider incorporating a bit of coconut milk into the steaming process for a richer taste. Add it to the rice mixture during the last 10 minutes of steaming for a subtle coconut flavor.
3. Even Cooking: To ensure even cooking, spread the rice and mung bean mixture in a thin, even layer in the steamer. Avoid overcrowding to prevent clumping and ensure consistent texture throughout.
4. Mung Bean Powder: For a smoother consistency, sift the ground mung bean powder before mixing it with the sticky rice. This helps avoid any large clumps and allows for a more even integration.
5. Enhance Aroma: If using pandan leaves, gently bruise them before knotting and adding to the rice. This releases more of the aromatic oils, enhancing the fragrance of the entire dish.
Xoi Vo Recipe Mung Bean Sticky Rice
My favorite Xoi Vo Recipe Mung Bean Sticky Rice
Equipment Needed:
1. Large bowl
2. Kitchen towel or cheesecloth
3. Steamer
4. Food processor or mortar and pestle
5. Knife or scissors (for knotting pandan leaves, optional)
6. Measuring cups
7. Teaspoon
8. Pair of chopsticks or fork
Ingredients:
- 2 cups glutinous rice (sticky rice)
- 1 cup split mung beans, hulled
- 1 teaspoon salt
- 2 tablespoons vegetable oil (optional)
- Water, for soaking
- Pandan leaves (optional, for aroma)
- Roasted sesame seeds, for garnish (optional)
Instructions:
1. Wash the sticky rice in cold water until the water runs clear. Then, let the rice soak in fresh water for an absolute minimum of 4 hours or up to 12 hours if you want the rice to be super hydrated.
2. Cold water should be used to rinse the split mung beans. The rinsed beans should be soaked in water for about 2 hours.
3. Following the soaking, the mung beans are drained and then spread evenly on a fresh kitchen towel or cheesecloth. They are left to dry for a bit before proceeding to the next step.
4. Mung beans should be steamed for 20-25 minutes or until they are thoroughly soft and cooked all the way through. Let the beans cool slightly. Then, either using a food processor or a mortar and pestle, grind the beans into a fine powder.
5. Thoroughly drain the glutinuous rice that has been soaked. If you are using pandan, knot the leaves and place them into the rice to impart a wonderful aroma. You may prefer to skip this step, of course.
6. Evenly mix the ground mung beans into the drained sticky rice, along with 1 teaspoon of salt.
7. Cook the rice and mung beans in a steamer for about 30-40 minutes, or until the rice is cooked through and has a sticky texture. Occasionally stir the mixture in the steamer to ensure even cooking.
8. If you want a glossy finish on your rice, drizzle it with 2 tablespoons of vegetable oil while it is steaming for the last 5 minutes. If you do this, make sure to stir the rice after removing it from the steamer.
9. After steaming, take out the pandan leaves. With a pair of chopsticks or a fork, gently fluff the sticky rice so that it is light and the grains are separate.
10. The Xoi Vo should be served warm, with toasted sesame seeds for flavor and crunch sprinkled on top, if you like that sort of thing.
