What do Asians have for breakfast? The answer is rice! Well, it’s sticky rice often called glutinous or sweet rice and it’s typically steamed and combined with some variety of beans and then topped with chopped peanuts, shredded coconut and fried onions for a sweet and savory taste. This recipe for Sticky Rice and Mung Bean is a classic breakfast food but instead of steaming, my shortcut is to use a rice cooker–it’s so much easier! On Sundays, I’ll make a batch and then divide into small containers which I take to work for a quick breakfast. It only needs to be microwaved for about a minute before it’s nice and hot. This also makes a great anytime snack for the kiddies!
1 1/2 cups sticky rice (also called glutinous or sweet rice)
3/4 cup peeled split mung bean
1/2 tsp salt
1 1/4 cups water
1 cup dry roasted peanuts
3 Tbsp sesame seeds
3 Tbsp sugar
1 tsp salt
shredded dry coconut
Wash and rinse the mung bean until the water is clear (approximately 4 times) Soak beans for 2 hours.
Wash and rinse the rice until the water is clear (approximately 3 times). Soak rice for 1 hour.
Drain both the mung bean and sticky rice and place in separate bowls.
Add sticky rice to the rice cooker. Use a spatula to spread the rice evenly along the bottom of the rice cooker. Add the mung bean, salt and water. Spread beans evenly and make sure they are all touching the water.
Close lid and set rice cooker to Cook. In approximately 20 minutes, the rice cooker button switches from Cook to Warm. When it does this, open the lid and quickly combine the rice and mung bean. Scrape the bottom of the rice cooker. This helps to keep the rice from sticking and burning. Close the lid and unplug the rice cooker. Let everything cook for another 10 minutes.
Put peanuts in a small food processor and chop for 10 seconds. Add sesame seeds and chop for another 10 seconds. Add salt and sugar and pulse for 5 seconds to mix everything well. Place in a small bowl.
Serve sticky rice and mung bean with generous amount of the peanut topping. Optionally add shredded coconut and fried onions.
Yields: 4 cups
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