Vietnamese · Breakfast · Lunch · Snack
Turmeric Sticky Rice with Mung Bean and Crispy Shallots
Xôi xéo
Golden, chewy turmeric sticky rice topped with fluffy shavings of mung bean and sweet, crisp shallots. This lighter take on the Hanoi street breakfast uses just a spoonful of shallot oil for flavour.
- Prep
- 255 min
- Cook
- 45 min
- Total
- 300 min
- Serves
- 4
Calories come from: Carbs 77% · Fat 12% · Protein 11%
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Ingredients
For 4 servings- 2 cups400 gglutinous (sticky) rice
- 2/3 cup120 gsplit peeled mung beans
- 2 tsp6 gground turmeric
- 1 tsp6 gsalt
- 6 medium150 gshallots
- 2 tbsp27 gvegetable oil
- about 6 1/2 cups1,560 gwater
- 2 stalks15 gspring onions (optional)
- 1 medium200 gcucumber (optional)
Steps
- 1
Rinse the sticky rice in several changes of water until it runs fairly clear.
- 2
Stir the turmeric into 4 cups (1 litre) of the water, add the rice and soak for at least 4 hours.
- 3
In a separate bowl, rinse the mung beans and soak them in 2 cups (500 ml) of the water for at least 4 hours.
- 4
Drain the rice, rinse briefly to remove loose turmeric, and toss with half the salt.
- 5
Drain the mung beans.
- 6
Line a steamer basket with damp cheesecloth and spread in the rice; place the mung beans in a second steamer tier or heatproof dish.
- 7
Steam the rice and the mung beans together over boiling water.
- 8
Lift out the mung beans after 20-25 minutes, once completely soft, and keep the rice steaming for 30-35 minutes in total.
- 9
While the beans are still hot, mash them with the remaining salt until smooth, then press firmly into a tight ball.
- 10
Halfway through the rice's steaming, sprinkle the remaining 1/4 cup (60 ml) water over it and stir gently so it cooks evenly; it is ready when chewy and translucent.
- 11
Thinly slice the shallots.
- 12
Cook the shallots in the oil in a nonstick pan over medium-low heat for 8-10 minutes, stirring often, until evenly golden.
- 13
Lift the shallots onto paper towel to crisp up and keep the oil in the pan.
- 14
Thinly slice the spring onions and cucumber, if using.
- 15
Divide the rice between four bowls and shave thin slices of the mung bean ball over each with a sharp knife.
- 16
Drizzle a little of the reserved shallot oil over each bowl, then scatter with crispy shallots and spring onion and serve with cucumber on the side.
Swaps, storage and make-ahead
Swaps
- Use shop-bought crispy fried shallots instead of frying your own to save time, checking the label if you need it gluten-free.
- Swap the vegetable oil for peanut or rice bran oil when frying the shallots for a slightly nuttier flavour.
- Replace the spring onions with chopped chives or fresh coriander if that's easier to find.
- If you can't find split peeled mung beans, look for yellow moong dal, which is the same thing under another name; avoid other split yellow pulses such as chana or toor dal, which cook differently.
Storage
Cool leftover rice and mung bean quickly, ideally within 1 hour, and refrigerate in airtight containers; eat the rice within 1 day. Keep the crispy shallots separately at room temperature in a sealed jar. Re-steam or microwave the rice with a splash of water until steaming hot all the way through, as it hardens in the fridge, and reheat only once; it is at its best eaten fresh.
Make ahead
Fry the shallots up to 3 days ahead and store them in an airtight jar with their strained oil kept separately in the fridge. You can also soak the rice and mung beans overnight in the fridge so they are ready to steam in the morning.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (567 g) | Per 100 g | |
|---|---|---|
| Calories | 565 kcal | 100 kcal |
| Protein | 15.1 g | 2.7 g |
| Carbohydrates | 107.8 g | 19 g |
| of which sugars | 5 g | 0.9 g |
| Fiber | 9.2 g | 1.6 g |
| Fat | 7.7 g | 1.4 g |
| of which saturated | 0.7 g | 0.1 g |
| Sodium | 614 mg | 108 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
