Glutinous Rice Cooked With Split Peas: the glutinous rice grains do not stick together in this type of "Xôi Vò", as they are coated with ground peeled-and-boiled mung beans.
Now we have ingredients:
- 300g sticky rice
- 150g ground peeled mung beans
- A little salt, oil and sugar
P/S: Both (Sticky rice and ground peeled mung beans) were soaked in water for 8 hours before we cooked.
Step 1: Ground peeled mung beans was mixed with a little salt then steamed it in 20 minutes until soft.
After steamed, transfer to a food processor and process finely.
Step 2: 300g sticky rice, after soaking the rice for 8 hours, drain completely. Add half of the processed mung beans, cooking oil and a little salt to the sticky rice. Mix well.
Then steamed it in 15 minutes. After that transfer to a large mixing bowl. Add the rest of the mung beans powder to the rice. Depend on your taste add 1-2 tablespoon sugar into bowl. Give it a good mix. And steam for another 5 mins (in total steam for 20 mins).
And now, transfer it to a plate to serve. Use glutinous Rice Cooked With Split Peas with Vietnamese ham (Chả lụa) is recomment.
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