Savory sticky rice, or xôi mặn in Vietnamese, is a beloved street food staple of Saigon, offering a delightful explosion of textures and flavors in every bite. Imagine perfectly glutinous rice, infused with the subtle savoriness of fish sauce and toasted sesame oil, cradling a vibrant filling of mung beans, fragrant shallots, and earthy mushrooms. The addition of a perfectly cooked quail egg adds a touch of creamy richness, completing this culinary masterpiece. This isn't your average rice dish; it's a sensory experience, a testament to the ingenuity of Vietnamese street food.
This recipe takes you on a culinary journey, guiding you through the art of preparing authentic Saigon-style savory sticky rice. From soaking the rice to mastering the perfect mung bean filling and achieving that signature sticky texture, we'll cover every step in detail. Prepare to be amazed as you create this flavorful and visually stunning dish, perfect for a quick meal or an impressive appetizer. Let's get started!
Tools Needed
- Steamer
- Pot
- Blender
- Pan
- Microwave
Ingredients
- Lean ground meat
- Ground glutinous rice flour: 400g
- Grated coconut
- Sticky rice
- Green beans
- Pandan leaves
- Quail eggs
- Chopped shallots
- Salt
- Sugar
- MSG
- Tapioca starch
- Water
- Pineapple
- Coconut milk
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Marinate the lean meat with salt, sugar, and MSG.
- soak for 4 hours, wash, drain.
- soak for 8 hours, wash, drain.
- grind to extract water.
- Extract coconut milk from grated coconut by squeezing with warm water or using a machine.
- Boil quail eggs for 5-6 minutes until cooked, then peel.
- mix 400g flour with 250ml of warm water (50°C), knead until soft, and let rest for 30-45 minutes.
Step 2. Cook the Filling and Dough
- Stir-fry the marinated meat until cooked.
- Cook the green beans with a little salt and water until tender, then mash.
- combine cooked meat, mashed green beans, chopped shallots, and a little salt.
Step 3. Assemble and Steam
- spread a thin layer of sticky rice dough, add filling (meat and mung beans, quail egg), and top with another layer of dough.
- Steam the sticky rice cakes for about 30 minutes.
Step 4. Garnish and Serve
- Garnish with fried onions and pork floss (optional).
Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe
Tips
- If you don't use all the coconut milk, freeze it for later use.
- If you can't finish the steamed sticky rice, wrap it with plastic wrap and freeze it for later consumption. Reheat in the microwave or oven.
Nutrition
- N/A
FAQs
1. Can I substitute the quail eggs?
Yes! Chicken eggs work well as a substitute, though the yolk will be larger and slightly less rich. You might need to adjust the cooking time slightly.
2. How can I make the sticky rice extra sticky?
Soaking the rice for at least 4 hours, or preferably overnight, is key. Also, ensure you use glutinous rice (also called sweet rice) and don't overcook it. A little extra water during steaming can also help.
This Savory Sticky Rice with Mung Bean & Quail Egg Filling recipe offers a delicious and authentic taste of Saigon street food, easily replicated in your own kitchen. The satisfying combination of textures and flavors will leave you wanting more, and it's sure to impress your friends and family. So grab your ingredients and embark on this culinary adventure – enjoy!