Xoi Vo

Xoi Vo is a delightful Vietnamese sticky rice dish, characterized by its rich, nutty flavors and vibrant yellow hue from mung beans. This kosher version makes it suitable for a wider audience while maintaining its authentic essence.

Ingredients

• Glutinous rice - 200 grams
• Mung beans (split) - 50 grams
• Coconut milk - 100 ml
• Salt - 1/2 teaspoon
• Sugar - 1 tablespoon
• Sesame seeds (toasted) - 2 tablespoons
• Green onions (chopped) - 2 tablespoons
• Vegetable oil - 1 tablespoon

Steps

1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Rinse the mung beans and soak them in water for about 2 hours.
3. Drain the soaked mung beans and steam them for about 20 minutes until they are soft.
4. In a pot, combine the soaked glutinous rice with 250 ml of water and salt. Cook on medium heat until boiling, then reduce to low and cover, allowing it to steam for about 30 minutes or until the rice is tender.
5. Once the mung beans are cooked, mash them and mix with coconut milk, sugar, and a pinch of salt until smooth.
6. In a large bowl, combine the cooked glutinous rice with the mung bean mixture. Mix well until the rice is evenly coated.
7. Heat vegetable oil in a pan over medium heat, then add the rice mixture and cook for an additional 5-10 minutes, stirring gently to avoid sticking.
8. Serve hot, garnished with toasted sesame seeds and chopped green onions.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 55 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Water: 0.25 L

Health Benefits

• Provides a good source of carbohydrates for energy.
• Rich in fiber from mung beans, which aids digestion.

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