Mung Beans Coconut Sticky Rice --Xôi Vò

Mung bean coconut sticky rice is a delicious and versatile dish that you can enjoy during the festive season. It can be served as a savory side dish with Vietnamese sausages or as a sweet dessert with roasted peanuts. Unlike the traditional recipe that uses coconut milk, this version uses coconut oil and coconut powder for a lighter and more fragrant result.

Ingredients:

- 2 cups sweet rice

- 1 tsp turmeric powder

- 1 cup split skinless mung beans

- 2 oz coconut powder

- 1/4 cup coconut oil

- 2 tsp salt

- 2 tbsp sugar

Directions:

1. Rinse the sweet rice until the water runs clear. Transfer to a large bowl and add turmeric. Cover with water and soak overnight. The next day, drain the rice well for 2 hours or until there is no more water left.

2. Drain the mung beans well and steam them for 15 to 20 minutes or until soft. Let them cool slightly and then blend them in a blender or food processor until finely ground, but not pasty.

3. In a large bowl, combine the drained rice, half of the ground mung beans, half of the coconut oil, salt, and coconut powder. Mix well.

4. Grease a steamer with the remaining coconut oil and spread the rice mixture evenly on it. Cover with a kitchen towel and a lid to prevent water from dripping on the rice. Steam for 20 minutes, stirring in the sugar in the last 5 minutes.

5. Transfer the cooked rice to a large bowl and add the remaining mung beans. Mix well with your hands or a wooden spoon, making sure the rice is coated with more mung beans.

Enjoy your mung bean coconut sticky rice as a savory or sweet dish. You can also store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month.

 Omit the sugar if you want to serve with Vietnamese sausage.