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

Ingredients

• 500 g sticky rice
• 200 g split mung beans
• 1½ tsp ground turmeric
• 2 tsp salt
• 4 tbsp vegetable oil
• 1 tbsp white sugar
• 4 tbsp fried shallots
• 1 tbsp sesame seeds, toasted

Method

1. 1.

   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.

2. 2.

   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.

3. 3.

   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.

   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.

5. 5.

   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.

   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.