Preparation

6 hours
Cooking

45 minutes
Difficulty

Easy

Black sticky rice with mung bean filling is a delicious and simple dish that many people love. Quickly head to the kitchen with TasteVN to make this delicious steamed dish right now!

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1 Soak the rice

2 Steam the sticky rice

3 Make the mung bean filling

4 Make coconut milk

5 Make scallion oil and sesame salt

6 Final Product

Ingredients for Black sticky rice with mung bean filling and coconut milk For 3 people

White glutinous rice 500 gr Black sticky rice 500 gr Shelled mung beans 300 gr Coconut milk 500 ml Sugar 10 tablespoons Salt 2 tablespoons Tapioca flour 1 tablespoon Peanuts 3 tablespoons White sesame seeds 2 tablespoons Sticky rice wrappers 1 pack Toasted coconut 1/2 fruit Green onions 2 leaves Pandan leaves 50 gr

How to choose good glutinous rice

Good glutinous rice grains should be large and uniform in size. The outside should be shiny, the grains should not be broken, should not have husks, and should be yellow in color. It should have a natural, distinctive aroma.
The best type of sticky rice for making xôi is the goose sticky rice – which has long, large grains that look like small goose eggs, milky white in color, with a natural, light aroma. When cooked, it expands just right, is very sticky, soft, and fragrant. And especially, xôi remains sticky and delicious after it cools.

Ingredients for black sticky rice with mung bean filling and coconut milk

Tools needed

steamer

How to make Sticky Rice with Black Glutinous Rice and Mung Bean Filling with Coconut Milk

1

Soak the rice

Put the two types of glutinous rice into a large bowl, mix them together, add water to soak overnight or soak in warm water for about 5 – 6 hours. Similarly, soak the mung beans in water overnight. After soaking, rinse the beans and rice thoroughly, then drain.
2

Steam the sticky rice

Add a little salt to the rice, then mix well, place a steaming pot on the stove, add pandan leaves to the water below to give the rice a fragrant aroma, when the water boils, add the rice, spread it out evenly, make a few holes for the steam to escape easily, helping the rice to cook faster, steam for 30 minutes on high heat. Then add a little water to the rice and steam for another 10 minutes to make the rice grains softer. Turn off the heat and mix in a bit of salt while the rice is still hot to give it a slight salty taste.
3

Make the mung bean filling

Put the mung beans in a steamer, when the beans are cooked, add a little salt, 2 tablespoons of sugar, mix well and mash the mung beans until smooth. Use plastic wrap to cover it tightly so that the mung beans do not dry out.
4

Make coconut milk

Put coconut milk on the stove, add a pinch of salt, 3 tablespoons of sugar, 1/2 tablespoon of cornstarch, stir until the starch dissolves and add pandan leaves. When the coconut milk boils, remove the pandan leaves. Dissolve 1/2 tablespoon of cornstarch with a little water, then add it to the coconut milk mixture.
5

Make scallion oil and sesame salt

Add peanuts to the pan with a little salt, roast over low heat until the peanuts turn golden, wait for the peanuts to cool and then remove the shells. After that, put them in a plastic bag and crush them.

White sesame seeds are roasted over low heat until they turn golden.

Put a little sugar and a little salt in another small bowl separately. The remaining sugar is mixed with the remaining salt, add the roasted sesame and crushed peanuts to make sesame salt.

Chop the scallions finely, add them to the bowl of sugar and salt that was set aside, then heat a little cooking oil and pour it into the bowl, then mix well.
6

Final Product

Place the sticky rice on a piece of rice paper, add mung beans, then top with scallion oil and sesame salt, sprinkle with shredded coconut, and drizzle a bit of coconut milk on top. The black sticky rice dish has a unique sweet and salty flavor, is chewy and crunchy, and is very addictive!