Recipe #2: Xôi nếp than (Vietnamese black sticky rice with mung bean spread)

The South - West of Viet Nam own many many great sweet sticky rice dishes. And I'm a huge fan of them! Totally!

 The recipe today sounds strange to somebody. But trust me, it's worth a try and also a great choice for VEGAN! 

Vietnamese people love it for a breakfast.

You'll need (Serve from 2 to 3)

- 1/3 cup black sticky rice
- 1/4 cup regular white sticky rice
- 1/3 cup mung bean
- 1+1/2 TBSP Sugar
- 300ml coconut milk
- Some sesame
- Some peanuts
- Spring onion
- Vegatable oil
- Salt, sugar
- Shreds of coconut

Cooking:

1. Mix the black and white sticky rice in a large bowl.
2. Rinse and soak them over night.
3. Also rinse the mung bean and soak them over night or at least 4 hours.
4. Drain out the mix- sticky rice and mung bean
5. Make the mung bean spread: Put all the mung bean in a small pan. Then pour water in. Cook on medium until they are soft and the water runs out. Pour 200ml coconut milk in and continue to cook. Seasoning with 1+1/2 TBSP sugar. When they getting thicken, use a spoon or a spatula to mash them into paste (Image).

 

6. Mix in 1/4 tsp salt in the sticky rice.Put all the sticky rice into a steamer. Make a hole center and steam them. Ocassionally drizzle 2-3 TBSP coconut milk in the sticky rice.

7. Cooking and seasoning the remaining coconut milk with a little bit salt and sugar.
8. Mix the toasted and mashed seasame and peanuts with salt and sugar as your taste.
9. Drizzle some vegetable oil in the chopped spring onion. Microwave it 30 seconds.
10. Plating it: The sticky rice. Then spread the mung bean paste. The cooked coconut milk. The oiled- spring onion. Top with the mixing of sesame, peanuts, salt and sugar and the shreds of coconut. You're done! Enjoy!

You can watch the short clips for tutorial on my Instagram.

Bon appettit!