Xôi Xéo (Sticky Rice with Mung Bean and Fried Shallots)
Xôi Xéo is a traditional Vietnamese sticky rice dish, often enjoyed for breakfast. It features glutinous rice cooked with turmeric, topped with creamy steamed mung bean paste, crispy fried shallots, and a drizzle of liquid fat.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 639 kcal
Mise en place
Ingredients
Ingredients
- 300 gglutinous rice, soaked overnight
- 150 gmung bean, split, soaked overnight
- 0.5 tspturmeric powder
- 0.5 tspsalt
- 1 tspsugar(optional)
- 4 pcsshallot, thinly sliced
- 0.5 cupvegetable oil
garnish
- 2 tbsppork fat, rendered, or vegetable oil(optional)
Equipment
saucepan or frying pan · cheese grater or spoon · steamer · slotted spoon · paper towels · large bowl
The method
Step by step
- 1
Drain the soaked glutinous rice thoroughly and mix with turmeric powder and salt.
- 2
Steam the seasoned glutinous rice in a steamer for 20-25 minutes, or until cooked through and tender.
About 25 min
Cook’s note: Ensure the water in the steamer doesn't touch the rice. Stir the rice gently halfway through steaming for even cooking.
- 3
While the rice is steaming, drain the soaked mung bean.
- 4
Steam the mung bean for 15-20 minutes until very tender.
About 20 min
- 5
Transfer the steamed mung bean to a bowl, add sugar if using, and mash it into a smooth paste while still hot.
About 5 min
Cook’s note: A fork or potato masher works well. For a very smooth paste, you can use a food processor.
- 6
Form the mung bean paste into a compact block and let it cool slightly.
About 10 min
- 7
Heat the vegetable oil in a pan over medium heat.
About 2 min
- 8
Add the sliced shallots to the hot oil and fry, stirring occasionally, until golden brown and crispy.
About 8 min
Cook’s note: Watch them carefully as they can burn quickly once they start to brown.
- 9
Remove the fried shallots with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Cook’s note: Reserve the shallot-infused oil for later use if desired.
- 10
To serve, place a portion of the warm sticky rice on a plate.
- 11
Use a cheese grater or a small spoon to shave thin layers of the mung bean paste directly over the sticky rice.
About 1 min
Cook’s note: This creates a beautiful, fluffy texture.
- 12
Garnish generously with the crispy fried shallots and drizzle with rendered pork fat or additional shallot oil.
About 1 min
Per serving
Nutrition
- Calories
- 639kcal
- Protein
- 9.5g
- Carbs
- 76.9g
- Fat
- 32.9g
- Fibre
- 2.2g
- Sugar
- 3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Xôi Xéo in an airtight container in the refrigerator.
Gently reheat in a microwave or steamer until warm, adding a splash of water to prevent drying.