Xoi xeo

Xoi xeo is a delicious Vietnamese sticky rice dish, characterized by its golden hue from mung beans and rich flavors from sautéed shallots. This Kosher version offers a unique twist while maintaining the authentic taste and texture of the beloved classic.

Ingredients

• Glutinous rice - 200 grams
• Mung beans - 50 grams
• Shallots - 2 medium, thinly sliced
• Vegetable oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cilantro - for garnish
• Soy sauce - for drizzling (Kosher certified)

Steps

1. Soak the glutinous rice and mung beans in separate bowls of water for at least 4 hours or overnight.
2. Drain the soaked mung beans and steam them for about 15 minutes until soft. Mash them lightly and set aside.
3. Drain the glutinous rice and mix it with the turmeric powder, salt, and black pepper.
4. Steam the seasoned rice in a cheesecloth or a steamer basket for about 25-30 minutes until fully cooked and sticky.
5. In a skillet, heat the vegetable oil over medium heat. Add the sliced shallots and sauté until golden brown and crispy, about 5-7 minutes. Remove and set aside, leaving the oil in the pan.
6. In the same skillet, add the cooked mung beans, mixing them with the oil and cooking for an additional 2 minutes to infuse the flavor.
7. Once the rice is cooked, fluff it up and layer it on a serving plate. Spread the mung bean mixture on top of the rice.
8. Garnish with crispy shallots and fresh cilantro. Drizzle with Kosher soy sauce before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 62 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains fiber from mung beans, promoting digestive health.

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