When it comes to Vietnamese cuisine, glutinous rice and mung beans hold a special place in the hearts of many. These humble ingredients form the foundation of countless traditional dishes, and Xôi Vò – Vietnamese Sticky Rice Coated in Mung Bean, is no exception. This delightful dish combines the soft, sticky texture of glutinous rice with the nutty flavour of mung beans, resulting in a vibrant, golden-hued treat that’s perfect for any special occasion – especially the Lunar New Year (Tet).
While Xôi Vò isn’t difficult to make, it does involves several steps. Follow my easy, step-by-step guide below, and you’ll be able to recreate this authentic dish with ease.
What makes Sticky Rice Coated in Mung Bean unique?
Xôi Vò stands out among sticky rice dishes because each grain of rice is beautifully separated, thanks to the mung bean coating. The texture is soft, but not clumpy, and the dish’s visual appeal comes from the sunny turmeric-infused colour.
Traditionally, Sticky Rice Coated in Mung Bean is enjoyed on its own or paired with a sweet soup, such as Gingery Rice Pudding (find the recipe here). It’s a popular choice for festive meals and gatherings, especially as the Lunar New Year draws near.
Ingredients you’ll need
You only need a handful of simple ingredients to create this classic Vietnamese dish:
- Shelled and split mung beans – Widely available in Asian stores or online. Be sure to soak them in water for 3-4 hours before cooking.
- Vietnamese glutinous rice – Ideally, use Nếp Cái Hoa Vàng, which has a unique round shape and fragrance. Thai glutinous rice or any other variety can also work. After rinsing, soak the rice with a teaspoon of turmeric powder and water (just an inch above the rice for 3-4 hours)
- Turmeric powder – Adds a beautiful yellow hue and a subtle earthy flavour.
- Other essentials – salt, sugar and some vegetable oil.
How to make Xôi Vò: Step-by-step guide
1. Prepare the ingredients
- Soak and drain the rice: After 3-4 hours of soaking, drain the glutinous rice and mix it with a teaspoon of salt. Set it a side.
- Steam the mung beans: Drain the soaked mung beans and steam them for about 20 minutes until soft but not mushy. Allow them to cool before blending into fine crumbs. Divide the crumbs into two equal portions.
2. Coat the Rice
- Spread one portion of the mung bean crumbs onto a large tray.
- Add the prepared rice and gently toss to ensure every grain is coated in the mung bean crumbs.
3. Steam the rice
- Place the coated rice in a wide steamer, creating a few holes to allow the steam to circulate. Wrap the steamer lid in a kitchen towel to prevent condensation from dripping onto the rice.
- Steam for 30-40 minutes until the rice is fully cooked.
4. Final touches
- While the rice is still hot, mix in 1 tablespoon of sugar and 3 tablespoons of vegetable oil.
- Add the remaining mung bean crumbs and mix well to ensure all the grains are evenly coated.
Serving suggestions
Your Xôi Vò is now ready to serve! This dish can be enjoyed warm or cold and pairs wonderfully with a sweet soup, like the comforting Gingery Rice Pudding. Its soft texture, nutty flavour, and vibrant appearance make it a crowd-pleaser for any celebration.
Why Xôi Vò is perfect for Lunar New Year
Xôi Vò is just a delicious treat; it’s steeped in tradition. Its golden colour symbolises prosperity and happiness, making it and ideal dish for the Lunar New Year feast. Plus, its simplicity and versatility ensure it’s a hit with everyone at the table.
So why not add Sticky Rice Coated in Mung Bean to your Lunar New Year menu? Follow my guide, and you’ll have a traditional Vietnamese delicacy that’s sure to impress.
Happy Cooking!
Xôi Vò – Vietnamese Sticky Rice Coated in Mung Bean
Description
Xôi Vò - Vietnamese Sticky Rice Coated in Mung Bean is a vibrant and fragrant dish made from glutinous rice coated in finely ground mung beans and lightly flavoured with turmeric. Each grain is soft yet distinct, creating a unique texture that's perfect on its own or paired with sweet soup like Gingery Rice Pudding. A traditional favourite for Lunar New Year or special occasions, it's a simple yet festive treat.
Xôi Vò - Vietnamese Sticky Rice Coated in Mung Bean
Instructions
-
Prepare the Ingredients
- Drain the soaked rice and mix with salt
- Drain mung beans, steam for 20 minutes, then blend into fine crumbs. Divide into two portions
-
Coat the Rice
- Spread one portion of mung bean crumbs on a tray. Toss the rice in the crumb to coat evenly.
-
Steam the Rice
- Place the coated rice in a wide steamer, leaving small holes for steam circulate.
- Wrap the steamer lid with a kitchen towel to prevent water droplets.
- Steam for 30-40 minutes until cooked.
-
Final Touches
- When the sticky rice is still hot, mix in sugar and vegetable oil.
- Add the remaining mung bean crumbs and mix until all grains are evenly coated.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 309.65kcal
- % Daily Value *
- Total Fat 4.78g8%
- Saturated Fat 0.44g3%
- Trans Fat 0.03g
- Sodium 4.34mg1%
- Potassium 361.76mg11%
- Total Carbohydrate 56.75g19%
- Dietary Fiber 4.14g17%
- Sugars 2.9g
- Protein 9.3g19%
- Vitamin A 1.5 IU
- Vitamin C 1.2 mg
- Calcium 38.01 mg
- Iron 2.25 mg
- Vitamin E 1.05 IU
- Vitamin K 2.29 mcg
- Thiamin 0.19 mg
- Riboflavin 0.08 mg
- Niacin 1.36 mg
- Vitamin B6 0.16 mg
- Folate 160.81 mcg
- Phosphorus 146.64 mg
- Magnesium 65.37 mg
- Zinc 1.26 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Soaking is Key: Properly soaking the glutinous rice and mung beans for 3-4 hours ensures they cook evenly and achieve the desired texture.
- Turmeric Balance: Use just enough turmeric for colour without overpowering the flavour.
- Steam Properly: Wrapping the steamer lid in a kitchen towel prevents condensation from dripping onto the rice, keeping it fluffy and well-coated.
- Blending Mung Beans: Blend mung beans to a fine, crumbly texture - this helps them coat the rice evenly.
- Customise Sweetness: Adjust the sugar accordingly to your taste.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat by steaming or microwaving to maintain texture.
- Pairing: Xôi Vò pairs wonderfully with sweet soups like gingery rice pudding or savoury dishes like braised pork.