Vietnamese Turmeric Sticky Rice with Mung Beans

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Hanoi street breakfast, this vibrant yellow sticky rice is steamed with turmeric and layered over a smooth coconut-scented mung bean paste. Topped with crispy fried shallots and toasted sesame, the dish gets its name from the sizzling sound when hot shallot oil is poured over the rice just before serving.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 18 gFat
• 7 gSaturated Fat
• 65 gCarbs
• 6 gFiber
• 9 gSugar
• 10 gProtein
• 320 mgSodium
• 380 mgPotassium
• 70 mgCalcium
• 2.8 mgIron
• 3 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the sticky rice

• 2 cups glutinous (sweet) rice
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 2 pandan leaves, knotted (optional)
• 1 tbsp neutral oil, for greasing

For the mung bean paste

• 1 cup split yellow mung beans, rinsed
• 1/4 tsp salt
• 3 tbsp granulated sugar
• 1/3 cup coconut cream
• 1 tbsp toasted sesame seeds

For the shallot topping

• 3 large shallots, thinly sliced
• 1/3 cup neutral oil
• 1 tbsp toasted white sesame seeds
• Pinch of salt

Directions

1. Soak the glutinous rice in cool water for at least 4 hours or overnight, then drain well. Soak the split mung beans separately for 1 hour, then drain.
2. Combine the soaked mung beans with 1 1/4 cups water and 1/4 tsp salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until very soft and most liquid is absorbed.
3. Mash the cooked mung beans with the sugar, coconut cream, and toasted sesame seeds until you have a thick, slightly chunky paste. Set aside.
4. Toss the drained glutinous rice with the turmeric and 1/2 tsp salt until evenly tinted yellow. Layer it in a steamer lined with cheesecloth or banana leaves, tuck in the pandan leaves, and steam over briskly boiling water for 25 minutes.
5. Fluff the steamed rice with a chopstick, sprinkle 2 tablespoons of water over the top, cover, and steam 5 more minutes until tender and translucent.
6. While the rice finishes, make the shallot topping: heat the oil in a small skillet over medium heat, add the shallots, and fry for 6-8 minutes until deeply golden and crisp. Drain on paper towels and season with a pinch of salt.
7. To serve, press a generous layer of mung bean paste onto the bottom of a bowl, spoon the hot turmeric rice over the top, and invert onto a plate so the mung bean layer shows.
8. Just before eating, spoon the hot shallot oil over the rice so it sizzles, scatter fried shallots and toasted sesame seeds on top, and serve immediately.

Cook’s Notes

• Soak the glutinous rice overnight if possible; it steams more evenly and turns out fluffier.
• Fresh turmeric root (1 inch, grated) gives a brighter color and earthier flavor than powder.
• For a sweeter breakfast-style version, double the sugar in the mung bean paste and skip the savory shallot oil.
• Banana leaves under the rice add a subtle aroma; line the steamer with them if available.
• Leftover rice firms up in the fridge and can be pan-fried in a little oil for a crispy next-day snack.

You might also like

Asian

Vietnamese Banh Mi Sandwich

Asian

Vietnamese Shaking Beef with Lime Dipping Sauce

Asian

Vietnamese Caramel Shrimp with Lemongrass and Bird’s Eye Chili

Asian

Vietnamese Caramelized Fish in Clay Pot