Xoi Xeo (Sticky Rice with Mung Bean and Fried Shallots)

Method

1. 1
   • sticky rice500 g
   • split mung beans200 g
   • ground turmeric1½ tsp
   • salt2 tsp

   Soak rice and mung beans — Rinse the sticky rice until the water runs almost clear, then soak it in cold water with 1 tsp of the turmeric and 1 tsp salt for at least 6 hours or overnight. Soak the split mung beans separately in cold water for the same time.

   ⏱6 hr
2. 2
   • split mung beans200 g
   • salt2 tsp

   Steam the mung beans — Drain the mung beans and steam them over simmering water for 20 minutes, until a bean crushes to powder between your fingers with no chalky centre. Season with 0.5 tsp salt while hot.

   ⏱20 min
3. 3
   • split mung beans200 g
   • white sugar1 tbsp

   Press into a firm ball — While still warm, pound or blitz the beans with the sugar to a smooth, dry paste, then press it firmly into a tight ball inside a sheet of cling film or a clean cloth. Chill it so it firms up enough to shave later.

4. 4
   • sticky rice500 g
   • ground turmeric1½ tsp

   Steam the turmeric rice — Drain the rice, toss it with the remaining turmeric so every grain is buttercup yellow, and spread it in an even layer in a steamer lined with cloth. Steam for 35 minutes, forking it through once halfway and sprinkling on 2 tbsp water.

   ⏱35 min
5. 5
   • sticky rice500 g
   • salt2 tsp
   • vegetable oil4 tbsp

   Fold oil through the rice — Drizzle 3 tbsp of the oil over the hot rice and fold it through with a wooden spoon until each grain glistens separately and the whole batch smells nutty. Season with the last of the salt.

6. 6
   • sticky rice500 g
   • split mung beans200 g
   • vegetable oil4 tbsp
   • fried shallots4 tbsp
   • sesame seeds1 tbsp

   Shave the beans over the top — Mound the rice into bowls. Shave the chilled mung bean ball over the top with a knife held flat, letting it fall in fine yellow ribbons, then finish with the fried shallots, the last of the oil and a pinch of sesame seeds.