Vietnamese Sticky Rice with Sweetened Mung Bean (Xoi Lac)

Ingredients

• 2 cups Sticky Rice (Sweet Rice)
• 1 cup Mung Beans
• 1 cup Coconut Milk
• 1 cup Water
• 2 tbsp Sugar
• 1/2 tsp Salt
• 3 small Shallots
• 2 tbsp Avocado Oil

Instructions

1. 1Place the 1 cup of Mung Beans in a bowl and cover with water. Let them soak for at least 4 hours or overnight. After soaking, drain the mung beans completely.
2. 2Rinse the 2 cups of Sticky Rice thoroughly under cold running water until the water runs clear. Drain the rice well.
3. 3Prepare your steamer. Fill a pot with enough water to create steam, and bring it to a boil over high heat. You will need a heatproof bowl that fits inside your steamer without touching the water.
4. 4In the heatproof bowl, combine the rinsed 2 cups of Sticky Rice, the drained 1 cup of Mung Beans, 1 cup of Coconut Milk, 1 cup of Water, 2 tbsp of Sugar, and 1/2 tsp of Salt. Stir everything together gently.
5. 5Place the heatproof bowl with the rice and bean mixture over the boiling water in your steamer. Cover the steamer tightly and cook for 45 to 60 minutes. The rice is done when it is tender, sticky, and fully cooked.
6. 6While the rice is steaming, prepare the shallots. Peel and thinly slice the 3 small Shallots. Heat 2 tbsp of Avocado Oil in a skillet over medium heat (around 350°F or 175°C). Add the sliced shallots and fry, stirring occasionally, for about 5 to 10 minutes, or until they are golden brown and crispy. Watch them carefully as they can burn quickly. Use a slotted spoon to remove the crispy shallots from the oil and place them on a plate lined with paper towels to drain.
7. 7Once the sticky rice is cooked, spoon the 2 cups of Sticky Rice with Sweetened Mung Bean into serving bowls or onto plates. Top generously with the crispy fried shallots. If desired, sprinkle a little extra 2 tbsp of Sugar over the top for added sweetness.

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