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

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

  • 3/4 cup peeled split mung beans
  • 1.50 cup glutinous/sweet rice
  • 1.50 teaspoon Salt
  • 1.25 cup Water
  • As required Peanut Topping
  • 1 cup dry roasted peanuts
  • 3 tablespoon roasted sesame seeds
  • 3 tablespoon Sugar

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

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

MacroNutrients

  • Carbs
    343g
  • Protein
    93g
  • Fiber
    50g

Fats

  • Fat
    93g

Vitamins & Minerals

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