Xôi Xéo (Sticky Rice with Mung Bean and Fried Shallots)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Drain the soaked glutinous rice thoroughly and mix with turmeric powder and salt.

2. 2

   Steam the seasoned glutinous rice in a steamer for 20-25 minutes, or until cooked through and tender.

   Ca. 25 min.

   Kokkens note: Ensure the water in the steamer doesn't touch the rice. Stir the rice gently halfway through steaming for even cooking.

3. 3

   While the rice is steaming, drain the soaked mung bean.

4. 4

   Steam the mung bean for 15-20 minutes until very tender.

   Ca. 20 min.

5. 5

   Transfer the steamed mung bean to a bowl, add sugar if using, and mash it into a smooth paste while still hot.

   Ca. 5 min.

   Kokkens note: A fork or potato masher works well. For a very smooth paste, you can use a food processor.

6. 6

   Form the mung bean paste into a compact block and let it cool slightly.

   Ca. 10 min.

7. 7

   Heat the vegetable oil in a pan over medium heat.

   Ca. 2 min.

8. 8

   Add the sliced shallots to the hot oil and fry, stirring occasionally, until golden brown and crispy.

   Ca. 8 min.

   Kokkens note: Watch them carefully as they can burn quickly once they start to brown.

9. 9

   Remove the fried shallots with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

   Kokkens note: Reserve the shallot-infused oil for later use if desired.

10. 10

    To serve, place a portion of the warm sticky rice on a plate.

11. 11

    Use a cheese grater or a small spoon to shave thin layers of the mung bean paste directly over the sticky rice.

    Ca. 1 min.

    Kokkens note: This creates a beautiful, fluffy texture.

12. 12

    Garnish generously with the crispy fried shallots and drizzle with rendered pork fat or additional shallot oil.

    Ca. 1 min.