Vietnamese Sticky Rice with Mung Bean and Coconut (Xôi Xéo)

A classic Vietnamese breakfast of sweet and savory sticky rice topped with creamy mung bean paste, crispy fried shallots, and toasted coconut flakes.

Prep Time

20 minutes

Total Time

60 minutes

Calories

560 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.40/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2cupsSweet Glutinous Rice(Also known as sticky rice or sweet rice)

£2.50

Enough to soak rice overnightWater

1cupMung Beans (skinned)(Split mung beans are fine)

£1.20

1cupWater(For cooking mung beans)

0.3teaspoonSalt(For mung beans)

£0.01

1tablespoonSugar(For mung beans)

£0.02

0.5cupCoconut Milk(Full-fat recommended)

£0.75

0.3teaspoonSalt(For sticky rice)

£0.01

1tablespoonSugar(Optional, for sticky rice (adjust to taste))

£0.02

3Shallots(Thinly sliced)

£0.60

2tablespoonsVegetable Oil(For frying shallots)

£0.05

0.3cupDried Coconut Flakes(Unsweetened)

£0.40

0.3teaspoonTurmeric Powder(Optional, for coloring mung bean paste)

£0.05

Total Cost

£5.61

£1.40 per serving

Instructions

1.
**Prepare the Sticky Rice:** Rinse the glutinous rice thoroughly until the water runs clear. Soak the rice in water overnight or for at least 4 hours. Drain well.
2.
**Cook the Mung Beans:** Rinse the mung beans. In a medium saucepan, combine the mung beans with 1 cup of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the beans are very soft and the water has been absorbed. Stir occasionally to prevent sticking. Stir in salt, sugar, and turmeric powder (if using).
3.
**Make the Mung Bean Paste:** Mash the cooked mung beans using a fork or potato masher. For a smoother paste, use a food processor. Set aside.
4.
**Steam the Sticky Rice:** Place a steamer basket inside a large pot. Add enough water to the pot so it doesn't touch the bottom of the basket. Line the steamer basket with cheesecloth or banana leaves (optional). Add the drained sticky rice to the basket, spreading it evenly. Sprinkle the rice with salt and sugar (if using).
5.
**Steam the Rice:** Bring the water to a boil, then reduce heat to medium. Steam the rice for 25-30 minutes, or until it is cooked through and translucent. Stir the rice halfway through the cooking time to ensure even cooking.
6.
**Combine Rice and Coconut Milk:** Transfer the steamed rice to a large bowl. Gently mix in the coconut milk until well combined. Let it sit for 5-10 minutes to allow the rice to absorb the coconut milk.
7.
**Fry the Shallots:** While the rice is steaming, heat the vegetable oil in a small frying pan over medium heat. Add the thinly sliced shallots and fry until golden brown and crispy, stirring frequently to prevent burning. Remove the shallots with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8.
**Toast the Coconut Flakes:** In a dry pan over medium-low heat, toast the coconut flakes for 2-3 minutes, or until lightly golden brown, stirring constantly to prevent burning.
9.
**Assemble the Dish:** To serve, spoon a generous portion of sticky rice onto a plate or bowl. Top with a spoonful of mung bean paste, crispy fried shallots, and toasted coconut flakes.
10.
**Enjoy!** Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (220g)

560 kcal / 2343 kJ

Carbs

82g

32% of RDA

Fat

20g

29% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

15 g

17% of RDA

Sodium

200 mg

9% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Soaking the rice is crucial for proper cooking and texture.

Adjust the amount of sugar and coconut milk to your preference.

Store leftover sticky rice in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or by steaming.

For a richer flavor, use pandan leaves while steaming the rice. Add the leaves to the steaming water.

If you don't have a steamer basket, you can use a fine-mesh sieve lined with cheesecloth.

Cooking Equipment

Steamer basket

Large pot

Frying pan

Food processor (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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