Vietnamese mung bean sticky rice
One of my grandmother’s signature dishes for our gatherings is the mung bean sticky rice. The sweet rice and the split mung bean are soaked and steamed together, then mix with sugar and shredded coconut, and you will have all of the sweet and rich taste.
Equipment
- 1 Steamer
Ingredients
- 1 cup Sticky rice (or glutenous rice, sweet rice)
- ¼ cup Split mung bean
- 1.5 - 2 tbsp Sugar (depends on how sweet you want)
- 1.5 - 2 tbsp Shredded coconut (can be adjust to taste)
- Copious amount of water (for soaking and steaming)
Instructions
- Rinse the sweet rice and mung bean with copious amount of water to remove dirt, then soak together in water for 24 hours. The amount of water should be at least double the rice and mung bean. Cover and let them sit overnight. The more you soak, the soften the steamed rice but do not exceed 48 hours.
- Drain the rice and put it into the cheesecloth. Place them in the steamer (or a metal basket, a sieve) and flatten out the rice in the cheesecloth so that it could be steamed evenly later on.
- Bring a water pot to gentle boil (medium-high heat first then reduce to low heat). Place the steamer (with the rice covered in cheesecloth inside) on top of the water pot. Steam for 30 minutes.
- After 30 minutes, open the cheesecloth to check the rice and mung bean. They should be fully cooked by then. Add the sugar and shredded coconut to the rice, mix well so that the sugar and coconut are evenly distributed to the rice. Cover and steam about 3 minutes to dissolve the sugar. Then it’s ready to be serve!
Notes
- If you use the split mung bean from package, it might contain artificial coloring and preservative so make sure to rinse the mung bean well until the rinsed water becomes clear prior soaking.
- Mung bean absorbs more water than the sweet rice. Be more generous when soaking them!
- With 1.5 tablespoons of sugar, I found it slightly sweet. If you want it sweeter, feel free to use 2 tablespoons.