Steam the mung bean rice on a cheesecloth for 15 minutes. One day when I have kids, I really hope that they feel the same sort of connection with this bowl of comfort that I do. Lower to a steady simmer (medium-low heat) once the water is bubbling, and stir every few minutes to keep rice from sticking and burning to the bottom. Green mung beans are more often used in sweet desserts like chè, but they’re common in this rice porridge. Subsequently, the beans and rice are well mixed together, with a helping hand of salt and vegetable oil; the grain will be covered entirely with granular bean. You see good people get run down by the system, good people get sick, good people die in accidents, good people often seem to not surmount to anything at all. Along with “Xoi Gac”- Red sticky rice, “Xoi Vo” is considered an important cuisine of Vietnamese tradition (read more about Vietnamese Sticky Rice or Xoi). Keep cooking until the rice breaks down and absorbs all the water, you make need to add more water if the mixture becomes too thick but the rice hasn't broken down yet. Now steam the mung beans in a similar manner until you can easily crush a grain of mung bean with your fingers, about 15 minutes. The extra protein and fibre from the mung beans means that you won’t get hungry again after an hour, but rather you’ll be satiated for a bit longer so you don’t have to get up from your bundle of blankets. Filed Under: Breakfast, Gluten-Free, Soups & Stews, Vegan recipes, Vietnamese Tagged With: chao, congee, gluten-free, mung bean, protein, rice porridge. 20 minutes in the steamer will make the rice tender, but it is not the end of this complicated and time-consuming process. Hominy is precooked and ready to eat out of the can, so the purpose of cooking it with the rice is for it to be incorporate it into the sticky rice. Unlike their square-shaped siblings, Square Sticky Rice and Mung Bean Cakes (Banh Chung), these cakes are smaller, cylindrical … I still haven’t quite gotten the hang of talking about rather abstract and random topics like this on video yet, so in the meantime, I’ll just be rambling with words to you, dear readers. Season with salt and mix well. Xoi Bap Recipe (Sticky Rice with Hominy and Mung Beans) Printable Recipe. In each region, sticky rice coated with mung bean is used for different purposes. Drain both the mung bean and glutinous rice and place into separate bowls. Other people have added green lentils or red lentils, but I decided to stick to tradition and go with green mung beans. Set aside. Remove from heat (this might also be more effective in the pot if you double or triple the ingredients for green onion oil). This time I was down for much longer. What makes “Xoi Vo” so special? I had made some vegan chicken noodle soup, but I still didn’t feel like I had fully gotten over my cold. Afterwards they will get soaked separately for up to 12 hours. Both sweet and savory, we think it’s not just for great for breakfast but good anytime of day. This sweet delicacy is not easy to cook, but its wonderful taste will truly reward the effort. This recipe is the savory version with a mung bean and pork filling. In the street corners of Vietnam, students and workers alike, scurry to grab a hot serving of xoi bap wrapped in banana leaves before rushing off to school or work. Other … Remove and add to small bowl and lightly crush and fluff with a spoon. Required fields are marked *. Remove and place in serving bowl. This sticky rice often appears in the traditional tray of Vietnamese people. “Xoi vo” is so versatile. Just keep some water close by to add as needed (see my video to see the consistency I go for). Welcome to my food blog. There are many variations on the filling, some sweet and others savory. Add the mung bean, salt and water. Another place to try Xoi vo is Quan An Ngon in either Hanoi or Ho Chi Minh City.