Sticky rice, a staple in many Asian cuisines, takes on a whole new dimension when paired with the subtly sweet and earthy flavor of mung beans. This delightful combination creates a comforting and incredibly satisfying dish, perfect for a family meal or a special occasion. The creamy texture of the cooked mung beans perfectly complements the gentle chewiness of the sticky rice, resulting in a harmonious blend of flavors and textures that will leave you wanting more. This recipe offers a simple yet elegant approach to this classic dish, highlighting the natural goodness of its ingredients.
Forget complicated recipes and lengthy preparations; this guide will walk you through each step, ensuring you achieve perfectly cooked sticky rice with mung beans every time. From soaking the rice to achieving the ideal consistency, we’ll cover everything you need to know to recreate this delicious and versatile dish in your own kitchen. Let's get started!
Tools Needed
- Pot
- Steamer
- Mortar and pestle (optional)
- Clean bag (optional)
Ingredients
- Sticky rice
- Mung beans
- Salt
- Turmeric powder or fresh turmeric
- Cooking oil or lard or chicken fat
- Coconut milk
- Shallots
Step-by-Step Instructions
Step 1. Prepare the Rice and Beans
- Wash the sticky rice thoroughly. Soak the sticky rice with a little salt and turmeric powder (or fresh, pounded turmeric) for 6-8 hours in winter, or 4-5 hours in summer.
- Soak the mung beans for 2-3 hours.
- Rinse both the sticky rice and mung beans with clean water.
- Add a little salt, cooking oil (or lard/chicken fat), and optionally coconut milk to the sticky rice. If using coconut milk, add it when the rice is almost boiled.
Step 2. Steam the Rice and Beans
- Bring a pot of water to a boil. Add the sticky rice, divide it into two portions. Add mung beans to one portion.
- Steam for 20 minutes, then steam for another 10-20 minutes.
- While steaming, fry some shallots to make shallot oil.
- After the initial steaming, add some cooking oil or shallot oil to the rice and beans. Stir well, and steam for another 10 minutes.
Step 3. Process the Mung Beans
- Remove the steamed mung beans. For a smoother texture, you can pound the mung beans in a mortar and pestle with a little cooking oil.
Step 4. Serve
- Remove the sticky rice. You can either shape it into balls or simply crumble it.
- Arrange the sticky rice and mung beans on a plate. Garnish with fried shallots. Optionally, add shrimp paste.
Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe
Tips
- The amount of mung beans needed is small; just a little on the sticky rice plate.
- Adding cooking oil, lard, chicken fat, or coconut milk will enhance the flavor.
- The shallot oil will make the beans fragrant, chewy, and delicious.
Nutrition
- Calories: approximately 400-500
- Fat: 15-25g
- Carbs: 60-75g
- Protein: 8-12g
FAQs
1. Can I use other types of beans instead of mung beans?
While mung beans are traditional and offer a lovely texture and subtle sweetness, you can experiment! Small, quick-cooking beans like adzuki beans might work well, but adjust cooking time accordingly.
2. How can I make sure my sticky rice is truly sticky?
Soaking the rice for at least 4 hours (or overnight) is crucial. This allows the rice to fully absorb water, leading to that perfect sticky texture when cooked.
3. What can I serve with sticky rice and mung beans?
This dish is versatile! Serve it as a side with savory dishes like grilled meats or curries. It's also delicious with coconut milk or a light drizzle of honey.
This simple recipe for sticky rice with mung beans offers a delicious and satisfying meal for any occasion. The combination of textures and flavors is sure to become a family favorite, easily adaptable to your own preferences. Enjoy the comforting warmth and delightful taste of this classic dish!