Xôi xéo — sticky rice with mung beans

Name: Xôi xéo — sticky rice with mung beans
Prep time: 65 min
Cook time: 35 min
Total time: 100 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 200 g Glutinous sticky rice, dry; 60 g Peeled split mung beans, dry; 60 g Shallots; 20 g Rapeseed oil; 1 g Ground turmeric; 6 g Fresh pandan leaves; 3 g Salt; 4 g Sugar; 240 g Water

Northern Vietnamese turmeric sticky rice with mashed mung beans and crisp shallots.

Estimated total time: 100 minutes2 portionsAbout 580 kcal per portion

Xôi xéo — sticky rice with mung beans — representative dish photograph — Photo: Viethavvh · CC BY-SA 4.0 · Photo source. Wikimedia photograph of xôi xéo with mung beans and fried shallots; the original description mentions rendered fat, while this written version uses vegetable oil and is vegan.

Ingredients for 2 portions

200 g Glutinous sticky rice, dry
60 g Peeled split mung beans, dry
60 g Shallots
20 g Rapeseed oil
1 g Ground turmeric
6 g Fresh pandan leaves
3 g Salt
4 g Sugar
240 g Water

Method

Rinse 200 g dry glutinous rice and 60 g dry peeled split mung beans separately. Cover each with plenty of cold tap water and soak for at least 60 minutes; discard the soaking water and drain well. This full soak is included in the 100-minute elapsed estimate. Slice 60 g shallots thinly during the soak.
Mix the drained rice with 1 g turmeric and 1 g of the salt. Put it in a rice cooker with 150 g fresh water and 6 g pandan leaves; cook about 25 minutes until sticky and tender. At the same time simmer the drained mung beans with the remaining 90 g fresh water and another 1 g salt in a small covered pan for about 20–25 minutes until soft, adding a splash of water only if needed.
While the rice and beans cook, fry the sliced shallots in 15 g rapeseed oil over medium heat for 7–9 minutes until golden, then lift them onto kitchen paper. Toss the crisp shallots with 4 g sugar. Mash the soft mung beans with the remaining 5 g oil and 1 g salt into a thick paste; shape it into a short log if firm enough.
Discard the pandan leaves. Divide the hot sticky rice between two bowls, shave or spoon the mung-bean paste over it, and finish with all the fried shallots. Serve warm.

Adapted from Vietnamese cook Helen Le’s xôi xéo. The required one-hour soak and simultaneous rice/bean cooking are included in the 100-minute estimate; starting with unsoaked grains takes longer. The recipe uses measured rapeseed oil rather than traditional animal fat, making the listed ingredients vegan. The Wikimedia photo shows a banana-leaf serving and its original description mentions rendered fat; the photographed version should not be assumed vegan. Nutrition is an ingredient-weight estimate; discarded pandan and any leftover frying oil can alter actual intake.

Xôi xéo

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Helen’s Recipes — Xôi Xéo

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