Xoi Xeo (Vietnamese Sweet Sticky Rice With Mung Bean) Recipe

Name: Xoi Xeo (vietnamese Sweet Sticky Rice With Mung Bean) Recipe
Yield: 1
Cuisine: Vietnamese

Recipe By Slurrp

This recipe for Sticky Rice and Mung Bean (Xoi Xeo) is a classic Vietnamese breakfast dish. Sticky Rice is made from glutinous or sweet rice. Its typically steamed and combined with some variety of beans and then topped with chopped peanuts, shredded coconut, and fried onions for a sweet and savory taste.

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Ingredients For Xoi Xeo (Vietnamese Sweet Sticky Rice With Mung Bean) Recipe

0.75 cup peeled split mung beans
1.5 cup glutinous/sweet rice
1.5 teaspoon Salt
1.25 cup Water
As required Peanut Topping
1 cup dry roasted peanuts
3 tablespoon roasted sesame seeds
3 tablespoon Sugar

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Directions : Xoi Xeo (Vietnamese Sweet Sticky Rice With Mung Bean) Recipe

STEP 1.Wash and rinse beans the water is evident (approximately four times). Soak beans for two hours.

STEP 2.Similarly, wash and rinse the sweet rice until the water is evident (approximately three times). Soak rice for one hour. Drain each of the beans and sweet rice and place into separate bowls.

STEP 3.Add sticky rice into the rice cooking utensil. Use a spatula to unfold the rice equally on the rock bottom of the rice cooking utensil. Add the mung, salt, and water. Unfold the beans equally and check that they

STEP 4.Re touching the water.

STEP 5.Close the lid and set the rice cooking utensil to “cook”. In roughly twenty minutes, the rice cooking utensil button switches from the “cook” to “warm” perform. Once it will this, open the lid and quickly mix the rice and mung. Scrape rock bottom of the rice cooking utensil. (this helps to stay the rice from jutting and burning. ) shut the lid and disconnect the rice cooking utensil. Let everything cook for an additional ten minutes.

STEP 6.Put the peanuts during a tiny kitchen appliance and chop for ten seconds. Add the herb seeds and chop for an additional ten seconds. Add sugar and salt and pulse for five seconds to combine everything well.

STEP 7.Serve the sticky rice and mung with generous amounts of the peanut topping. Optionally add cut coconut and cooked onions

Nutrition
value

2609

calories per serving

93 g Fat93 g Protein343 g Carbs50 g FiberOther

Current Totals

93 g Fat
93 g Protein
343 g Carbs
50 g Fiber

MacroNutrients

Carbs
343 g
Protein
93 g
Fiber
50 g

Fats

Fat
93 g

Vitamins & Minerals

Calcium
920 mg
Iron
31 mg
Vitamin A
194 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
27 mg
Vitamin B6
1 mg
Vitamin B9
367 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
2 mg
Copper
4 mcg
Magnesium
877 mg
Manganese
7 mg
Phosphorus
1702 mg
Selenium
41 mcg
Zinc
16 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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