Vietnamese · Brunch
Turmeric Sticky Rice with Mung Bean
Xoi Xeo Chay
Hanoi chay turmeric sticky rice topped with creamy yellow split mung bean paste, finished with crispy fried shallot, scallion oil, and a sprinkle of toasted sesame, served as a hearty bowl alongside vegetarian soy-lime dipping sauce.
$
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
520Calories
18gProtein
16gFat
72gCarbs
4gSugar
8gFiber
850mgSodium
0mgChol
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Instructions
1
Prep
Soak 400g sticky rice and 300g split mung beans separately in cold water 4 hours or overnight, drain. Mix turmeric, salt, and 2 tbsp oil into drained rice. Slice 60g scallion thin and 2 chillies into rings. Toast 20g sesame seeds in a dry pan 2–3 minutes until fragrant.
2
Steam
Spread turmeric rice in a cheesecloth-lined steamer over high heat 30 minutes until glossy yellow and tender. Steam mung beans separately over high heat 30 minutes until very soft and breaking apart easily.
3
Build 1
Mash steamed mung beans with the back of a spoon off the heat 2–3 minutes until creamy and uniform. Form into two 6cm logs on a plate, ready to shave thin slices.
4
Saute
Heat 4 tbsp neutral oil in a skillet over medium 1 minute. Drop sliced scallion in 30 seconds off the heat, allowing residual warmth to bloom the green oil fragrant and bright.
5
Build 2
Whisk 60ml soy sauce, sugar, lime juice, mushroom seasoning, and chilli rings off the heat 1 minute until sugar dissolves and sauce turns clear pale amber.
6
Plate
Mound sticky rice in two bowls, shave mung bean log slices over the top to drape generously, drizzle scallion oil over, scatter sesame seeds and fried shallot, and serve dipping sauce alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) split mung beans
- 400g (14.1 oz) glutinous sticky rice
- 2 tsp ground turmeric
- 1 tsp fine sea salt
- 6 tbsp neutral oil
- 60g (2.1 oz) scallion
- 20g sesame seeds
- 20g fried shallot
- 60ml (1/4 cup) light soy sauce
- 2 tsp granulated sugar
- 2 tsp fresh lime juice
- 2 fresh red bird chilli
- 2 tsp vegetarian mushroom seasoning