Xôi Đậu Xanh (Vietnamese Mung Bean Sticky Rice)

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Rinse the rice and soak 6 hours or overnight. Soak the mung beans separately for 3-4 hours.

Ingredients quick view

2 cups glutinous rice

3/4 cup hulled split mung beans

1 teaspoon salt

1/3 cup coconut milk, optional

Fried shallots or sesame-peanut salt, to serve

Ensure you soak the rice and mung beans long enough for the best texture.

Using fresh coconut milk enhances the flavor, but canned is convenient and works well.

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