Back to 4 servings Rice 1.5 cups glutinous (sticky) rice, short-grain; rinsed well 0.5 teaspoon ground turmeric 0.5 teaspoon fine salt, divided Mung bean 0.75 cup split mung beans, hulled; rinsed until the water runs clear 0.25 teaspoon fine salt, for the beans, plus more to taste Rice 2 tablespoons coconut milk, optional Topping 3 tablespoons neutral oil, for frying the shallots, plus 1 tablespoon to dress the rice 3 large shallots, thinly sliced into rings 0.5 cup roasted unsalted peanuts, coarsely crushed 1 tablespoon roasted sesame seeds 1 tablespoon sugar shredded dry coconut, optional, for serving
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1 Step 1: Soak the sticky rice in plenty of water with the turmeric for at least 2 hours, or until evenly yellow. Soak the mung beans in water for at least 2 hours. Drain both well.2 Step 2: Toss the drained rice with 1/2 teaspoon of the salt. Steam in a steamer lined with cloth or a dampened sheet for 25 to 30 minutes, stirring halfway, until the grains are soft and chewy all the way through.3 Step 3: If using, stir the coconut milk into the hot rice and steam 2 to 3 more minutes so it is absorbed.4 Step 4: While the rice steams, fry the shallot rings in the 3 tablespoons of oil over medium heat, stirring often, for 8 to 12 minutes until light golden and crisp. Watch closely near the end, as they darken quickly. Drain on paper towel and reserve the oil.5 Step 5: Toss the drained mung beans with 1/4 teaspoon salt and steam for 15 to 20 minutes until they crush easily between your fingers.6 Step 6: While the beans are still warm, mash them with a pestle, masher or food processor until fine and crumbly. Season with more salt to taste, then press firmly into a compact ball or two.7 Step 7: Dress the hot rice with 1 tablespoon neutral oil and 1 tablespoon of the reserved shallot oil, tossing gently so the grains stay whole.8 Step 8: Mix the crushed peanuts, sesame seeds and sugar with a pinch of the salt in a small bowl for the peanut topping.9 Step 9: Mound the rice on plates or bowls, thinly slice or crumble the mung bean over it, then top generously with fried shallots and peanut mixture. Add shredded coconut if using, and serve warm straight away.getsaucepan.com/r/e9813fb7-b990-51b0-8bf7-c451330e06be
Cook this in Saucepan Xôi Xéo (Sticky Rice with Mung Bean and Fried Shallots) as one big step at a time. Hands free, with timers that ring.
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