Vietnamese Sticky Rice with Mung Beans

1. 1

   Rinse the sticky rice, mix turmeric powder in a basin of water then soak the rice in the water overnight.

2. 2

   Rinse the mung beans, soak until softened and enlarged.

3. 3

   Then steam, finely grind and shape into round balls.

4. 4

   Note: when shaping the mung bean balls, add some salt to enhance the flavor.

5. 5

   After soaking the rice, drain and toss with some salt, put in a steamer and steam until cooked.

6. 6

   Peel the shallots, rinse, slice into really thin slices.

7. 7

   Then fry in a wok with cooking oil until yellow.

8. 8

   When the rice is fully cooked, fluff into a serving platter, slice ground mung beans and scatter on top with fried shallots.

9. 9

   Perfect when served with cucumber salad, boiled chicken or Vietnamese ham.

* Per serving · 4 servings · Values may vary.

No additional tips available.