Thursday, September 19, 2013

Sticky Rice With Pandan and Mung Bean (Xoi La Dua Dau Xanh)

2 cups Sweet Rice
3/4 cup Mung Bean
1/2 tsp. Pandan Extract
1 Coconut
1 package Banh Phong(Optional)

Other Ingredients
Banana Leaves
Crushed Peanuts(mix with some Sugar and pinch of Salt)

Soak the Mung Bean and Sweet Rice in water overnight or at least 4 hrs.
Rinse the Sweet Rice at least two times.  Then soak it in water with 1/2 tsp of Pandan Extract for another 30 minutes.
After 30 minutes drain out the water and put the Sweet Rice aside. 

Put the Mung Bean in a Sauce pan and rinse the Mung Bean at least two times.
Cook using medium heat. Add a pinch of salt. Pour enough water that it covers the Mung Bean. Remember to remove any foam.
Cook for about 3-5 minutes or until the water has been fully absorbed. Set the Mung Bean aside.

To make the Coconut Flakes and Milk.  Scrape the Coconut Meat into a large bowl.
Save about 1 cup of the Coconut Flakes to use as topping.  The rest you can use to make the Coconut Milk. 
You need about 1 1/2 cup hot water.  Pour it into the Coconut Flakes and mix.  Then strain out the Coconut Milk.

Put about 1-2 layers of Banana leaves into steamer.
Mix the Sweet Rice and Mung Bean together.  Save some Mung Bean to use as topping and the rest you can mix it with the Sweet Rice.
Steam for about 30 minutes.  Using 1 cup Coconut Milk add in 2 Tbsp sugar and a pinch of salt. Evenly pour some coconut milk on top and mix it a little bit.  Do this every 10 minutes.
Have your toppings ready.
You can scoop some Sticky Rice onto a Banh Phong or a plate.  Sprinkle some Mung Bean, Coconut Flakes, and Crushed Peanuts on top.

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