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Sticky Rice Coated with Mung Bean (Xoi Vo)

Sticky Rice Coated with Mung Bean--awesome with some fried onions sprinkled on top! | recipe from runawayrice.com

This recipe for Sticky Rice Coated with Mung Bean (Xoi Vo) is a guaranteed winner! What is better than enjoying plump grains of sweet rice infused with rich coconut milk, coated with ground mung bean and then steamed to a perfectly chewy texture? Oh yum! The indicator of success with this dish is to have separated grains of rice completely covered with ground mung bean so the rice is yellow rather than its original white. This may seem like a simple task but there are some key techniques to achieve just the right texture and taste. So before you start cooking, please review the video and my notes below.  Good luck and enjoy the recipe!

Notes on the Recipe, Tips and Tricks

I prefer short-grain sweet rice for this recipe. The short-grain or round sweet rice is visually appealing because it gets nice and plump when steamed and it’s also easier to keep these grains separated compared to the long-grain sweet rice.

Soaking the sweet rice is essential for achieving a chewy texture. If you’re short on time, you can soak with hot water for 4 hours. Soaking overnight is best and it doesn’t have to be exactly 8 hours. Anywhere between 8-12 hours is just fine.

The cooked mung bean needs to be finely ground so it’s powdery and flour-like. This texture will help the beans to bind to and coat the sweet rice. Process the mung bean in intervals of 10 seconds, stop the food processor to stir the beans and then continue processing.

When steaming, use the steamer tray with the smaller holes. If your steamer tray has the larger holes, line it with cheesecloth or banana leaves.

Add more coconut milk syrup during steaming if you like it richer but don’t add so much that the rice becomes soggy. Alternatively, you can save the coconut milk syrup and drizzle some on top when serving.

Keep the water level in the steamer basin low–fill just 1/4 of the steamer basin with water. Too much steam will make the sweet rice and beans very sticky.

It’s important to wrap the steamer lid with a kitchen towel to remove any excess moisture. Some lids collect water which then drips down making everything soggy. Using a towel takes care of this, so don’t skip this step.

Refrigerate any leftovers and enjoy within the week.

This dish freezes really well (up to 3 months).  Store in resealable plastic bags or air-tight containers. To reheat, microwave on High for 90 seconds. This makes an awesome and fast breakfast!

Watch the video below for instructions.

If you enjoyed this recipe, you may also like:  Quick Sticky Rice and Mung Bean (Xoi Xeo) and Sticky Rice and Hominy (Xoi Bap).

Ingredients

3 cups short grain sweet rice (also called glutinous or sticky rice)
1 1/4 cup peeled split mung bean
14 oz coconut milk
14 oz water
3/4 tsp salt
1 1/2 Tbsp sugar

Directions

Put the sweet rice into a large bowl. Fill the bowl with cool water and then wash the rice by swishing in the water for 30 seconds. Pour out the rinse water. Repeat the washing process one more time.  Fill the bowl with cool water and let the rice soak for at least 8 hours or overnight.

Put the mung bean into a medium bowl. Fill the bowl with cool water and then wash the beans by swishing in the water for 30 seconds. Pour out the rinse water. Repeat the washing process two more times. Fill the bowl with cool water and let the mung bean soak for at least 8 hours or overnight.

Pour out the water from the beans and rinse again with cool water. Transfer into a colander and toss the beans in the colander to remove any remaining water. Set aside and allow to air-dry while continuing with the next steps.

Pour out the water from the rice. Gently rinse one more time and then drain well. Add the coconut milk and water and combine together with the rice. Allow to rest for 2 hours.

Fill 1/4 of steamer basin with water. Bring to a rapid boil over High heat and then reduce to Medium.

Add 1/4 tsp salt to the beans and combine together. Transfer the mung bean into a steamer tray and spread out into a thin and even layer. Steam for 20 minutes or until the beans are soft and can be easily mashed. Allow to cool for 15 minutes.

Transfer the beans to food processor and grind until fine, approximately 2-3 minutes.

Pour the sweet rice mixture into a colander and reserve the coconut milk. Stir the rice a few times and allow to drain for 10 minutes.

Measure out 1/2 cup coconut milk mixture. Add the sugar and stir until dissolved.

Transfer the drained sweet rice into a large bowl. Add half the ground mung bean and combine well. Add the remaining mung bean and 1/2 tsp salt. Combine together well.

Fill 1/4 of the steamer basin with water. Bring to a rapid boil over High heat and then reduce to Medium.

Transfer half (approximately 4 1/2 cups) of the sweet rice and mung bean mixture to the steamer tray. Spread out into a thin and even layer. Steam for 8 minutes.

Drizzle 6 tsp coconut milk mixture onto the sweet rice and mung bean. Combine together. Steam for 8 minutes.

Drizzle 6 tsp coconut milk mixture onto the sweet rice and mung bean. Combine together. Steam for 4 minutes.

Transfer to a large baking pan and spread out evenly. Use chopsticks to break up any larger chunks. When cool enough to handle, massage the rice using your fingers to separate the grains.

Repeat the same steps as above to make the second batch.

Enjoy the Sticky Rice Coated with Mung Bean at room temperature. Serve with Steamed Pork Roll for a delicious meal!

Yields: 6-10 servings, 10 cups

Love sticky rice and want more recipes?  Check out: Sticky Rice Cakes with Star Anise (Xoi Vi) and Savory Sticky Rice (Xoi Man)

The perfect duo: Sticky Rice coated with Mung Bean and served with Steamed Pork Roll | recipe from runawayrice.com

Tools I Love and Use in My Kitchen

Enjoy Sticky Rice Coated with Mung Bean anytime, just store in snack bags and freeze...| recipe from runawayrice.comI made a double batch, one to enjoy now and one to freeze for later.  I divide the batch for the freezer using these single-serving snack bags.  To reheat, simply warm in the microwave for 90 seconds.

*This post contains affiliate links.*

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Steamed Layer Cake (Banh Da Lon)

Steamed Layer Cake (Banh Da Lon) - These snack-sized bites are so hard to resist! | recipe from runawayrice.comMildly sweet with a chewy and sticky texture, this scrumptious steamed layer cake is a popular sweet treat that can be found in almost every Vietnamese bakery and grocery store.  The cake has such visual appeal with its vivid green and yellow layers and if you’ve ever wondered how this cake is made, wonder no more friends!  This post takes you through the recipe step-by-step and it’s really easy.  In addition, I share all the recipe tips and tricks so you can make this cake successfully every time.  Before trying the recipe, please read the below and watch the video.  Enjoy!

Notes on the Recipe, Tips and Tricks

The steaming technique is very important in this recipe.  Unlike some recipes where you try to generate as much steam as possible, this recipe is just the opposite.  The steam is gentle but constant.  Start by filling the steamer basin just half-way with water.  After bringing the water to a rapid boil, reduce the heat to Low for the duration of the steaming. Too much heat and steam will cause the cake to bubble and blister and become tough.  If you see the bubbles in the cake, reduce the heat.

Removing the lid throughout the cooking process to release the steam is a trick for getting a nice, smooth texture.

Ideally have a cake pan that just fits your steamer.  If the pan is really small in relation to the steamer and there is too much steam circulating, the cake may develop some bubbles.  It’s not the end of the world.  The cake will still taste delicious and most of the bubbles will go away once the cake cools.

Stir the batter before making each layer.  The green layer has a tendency to settle so make sure to mix it really well.

This recipe accommodates a 9-inch x 1.5-inch high round cake pan.  If you have a slightly larger cake pan, you can add more water or coconut milk to stretch the batters.

Check to see if a layer is done by lightly touching the cake with the back of a spoon.  If no batter sticks to the spoon, the cake is done.  If any batter sticks to the spoon, steam for another minute and then check again.  Below are the approximate steam times for each layer:

  • Layer 1 Green – 10 minutes
  • Layer 2 Yellow – 10 minutes
  • Layer 3 Green – 12 minutes
  • Layer 4 Yellow – 14 minutes
  • Layer 5 Green – 15 minutes

For the mini muffin pans, I make just 3 layers.  Use 1 tsp of green batter and 1 1/2 tsp of yellow batter.  The steam times are:

  • Layer 1 Green – 2 minutes
  • Layer 2 Yellow – 3 minutes
  • Layer 3 Green – 5 minutes

Watch the video below for instructions.

If you enjoyed this recipe, you may like: Tapioca and Mung Bean Cake (Banh Xu Xe/Banh Phu The)

Ingredients

Green Layer
1 1/2 cups tapioca starch
1/4 cup rice flour
3/4 cup sugar
2 cups water
1/4 tsp Pandan paste
1/4 tsp vegetable oil

Yellow Layer
1/2 cup peeled split mung bean
1/8 tsp salt
1 3/4 cups water
3/4 cup tapioca starch
2 Tbsp rice flour
3/4 cup sugar
4 oz coconut milk
2 drops yellow food coloring

Directions

Wash the mung bean by rinsing with cool water 3 times.  Cover the beans with hot water and let soak for 2 hours.

Rinse the beans with cool water again and drain well.

Transfer the beans into a saucepan along with the salt and 1 3/4 cups water.  Bring to a boil over High heat.  Stir and then reduce the heat to Low.  Skim off the foam and discard.  Cook the beans until the liquid is completely absorbed, approximately 15 minutes.  Remove from the heat and let cool completely.

For the yellow batter, add the cooked mung beans, tapioca starch, rice flour, sugar, coconut milk, and food coloring into the blender and mix on High for 30-45 seconds or until smooth.  Measure out 18 oz of the yellow batter and set aside for now.

To make the green batter, combine tapioca starch, rice flour and sugar in a large measuring cup.  Add the water and stir until the mixture is smooth.  Add the pandan paste and mix well.  This should yield 24 oz.  (If less, add water until you have 24 oz of batter.)

Using a paper towel, coat the cake pan with a thin layer of vegetable oil.

Fill the steamer basin halfway with water and then bring to a boil over High heat.  Reduce the heat to Low.  Place the empty cake pan into the steamer and steam for 2 minutes.

Layer 1: Stir the green batter.  Measure out 8 oz of batter and pour into the cake pan.  Cover and steam for 5 minutes.  Remove the lid to release the steam.  Cover and steam for another 5 minutes.

Layer 2: Stir the yellow batter.  Measure out 9 oz of batter and gently pour over the first layer.  Cover and steam for 5 minutes.  Remove the lid to release the steam.  Cover and steam for another 5 minutes.

Layer 3: Stir the green batter.  Measure out 8 oz of batter and gently pour over the back of a large spoon and into the cake pan.  Cover and steam for 6 minutes.  Remove the lid to release the steam.  Cover and steam for another 6 minutes.

Layer 4: Stir the yellow batter.  Pour the remaining batter into the pan.  Cover and steam for 7 minutes.  Remove the lid to release the steam.  Cover and steam for another 7 minutes.

Layer 5: Stir the green batter.  Gently pour the remaining batter over the back of a large spoon and into the cake pan.  Cover and steam for 7 minutes.  Remove the lid to release the steam.  Cover and steam for another 8 minutes.

Remove from the steamer and let cool for at least 1 hour.

Oil a large knife or wavy knife with vegetable oil.  Cut the cake into small pieces.  Enjoy!

Store any leftover cake in an air-tight container in the refrigerator.  It’s good for up to 1 week.  Optionally, freeze the cake for up to 2 months.  To reheat, microwave on Low for 20-30 seconds.

Yields: 8-10 servings

Tools I Love and Use in My Kitchen

  

Steamed Layer Cake (Banh Da Lon) - Mildly sweet with a chewy, sticky texture, this cake is so addicting! |recipe from runawayrice.com

Recipe Twist!

For a fun Halloween treat, swap out the Pandan paste for orange food coloring and make the cakes using these cute pumpkin silicone molds.  For each layer use 1 Tbsp of batter.  Steam each layer until it’s no longer tacky.  Approximate steam times are:

Layer 1 Orange – 3 minutes
Layer 2 Yellow – 3 minutes
Layer 3 Orange – 5 minutes
Layer 4 Yellow – 7 minutes
Layer 5 Orange – 8 minutes

A twist on the delicious Vietnamese Steamed Layer Cake (Banh Da Lon), this are super-cute Halloween treats! | recipe from runawayrice.com

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Steamed Pork Buns (Banh Bao)

Steamed Pork Bun (Banh Bao) -- fluffy, doughy bun with a savory filling...now that's comfort food! | recipe from runawayrice.comI think I’ve discovered one of the most universally appealing snacks.  While working on this post, I was searching for a few alternative names for this fluffy, steamed bun filled with savory meats.  To my pleasant surprise, I learned these delectable buns are quite well-loved in Asian cuisine and are known by many different names.  Here are just a few: Bao, Bau, Tai Pao (Cantonese), Baozi (Mandarin), Nikuman (Japanese), Siopao (Filipino), Salapao (Sino-Thai) and Jjinpang Mandu (Korean).  (If you know this dish by another name, do share!)

Call it what you will, for me these sweet and savory buns are all about comfort food and childhood memories.  I remember my Mom filling my little hands with one of these piping-hot buns as a child.  I recall relishing the taste of the soft, slightly sweet dough in perfect contrast to the savory ground pork and Chinese sausage.  The hard-boiled egg was always my favorite–I’d eat that right away and then nibble my way around the rest of the bun…Yum!  Even today, these buns are still a special treat for me.  No doubt, they take a bit of time to make but I enjoy the entire process.  Now, my favorite part is watching my family and friends devour them….I think my Mom was on to something!

Notes on the Recipe, Tips and Tricks

Always use fresh active dry yeast.  If it’s close to the expiration date, don’t use it.  Unless you cook with yeast often, avoid buying the larger quantities of yeast in the jars.  Buy the single-use packages instead.  They will stay fresher longer.

The temperature of the milk should be warm around 105-110 degrees Fahrenheit.  If the milk is too hot it will kill the yeast.

For proofing the dough, the oven should be approximately 100 degrees.  Covering the dough with a kitchen towel prevents circulating air from affecting the dough as it rises.  It also helps to keep the temperature constant.

The dough should approximately double in size after the resting period.  If it hasn’t double in size after 1 hour, let it rest for awhile longer until it has doubled in size.

When steaming the buns:  to prevent the moisture in the lid from dripping onto the buns, one trick to try is to wrap the lid with a kitchen towel.  Otherwise, wipe the lid twice as I showed in the video.  When removing the lid, do it in a quick motion and try not to drip any of the water onto the buns.  If you see shiny blisters on the buns, this is from dripping water.

If you have time, steam the buns in a single layer rather than a double layer.  This way the buns will steam evenly.  Alternatively, you can rotate the trays about halfway through the steaming process.

Don’t skip the part about adding vinegar to the water pan.  I promise the buns won’t smell like vinegar.  The vinegar helps to keep the buns a nice, bright color.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Hot Pastry Pie (Pate Chaud) or Sticky Rice and Mung Bean Dumplings (Banh Khuc).

Ingredients

for the Dough
1 cup milk
1 tsp sugar
1 packet active dry yeast (2 1/4 tsp)
2 cups cake flour
1 cup bread flour
2/3 cup sugar
1 tsp baking powder
1 Tbsp vegetable oil

for the Filling
1 lb ground pork (or any ground meat of your choice)
1/2 cup yellow onions, finely chopped
1/3 cup woodear mushrooms, finely chopped
1 Tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp cornstarch

3 Chinese sausage links
3 large eggs or 12 quail eggs hard-boiled

Other Items
12 cupcake liners or 3-inch parchment/wax paper circles
1/4 cup white vinegar

Directions

Preheat oven to 150-170 degrees Fahrenheit.  When it comes to temperature, turn off the oven.

Warm the milk in the microwave for 30 seconds, 45 seconds if the milk is cold.  Add 1/2 tsp sugar and active dry yeast to the warmed milk.  Stir together for 1 minute.  Let the mixture rest for 10 minutes until foamy.

In a mixing bowl, combine the bread flour and cake flour.  Take 1 Tbsp of the flour mixture and combine with the baking powder.  Set aside for now.  Add the remaining sugar to the flour mixture and stir together.  Stir the milk and yeast mixture and add to the mixing bowl along with the vegetable oil.  Use a stand mixer with a dough hook attachment to combine the ingredients.  Mix on Low speed for 2 minutes.  Increase the speed to Medium Low and mix for another 2 minutes.  Add the flour and baking powder mixture prepared earlier and mix for another minute.

Remove the dough from the stand mixer and gently knead by hand for 2-3 minutes.  Place dough into a large bowl.  Coat the dough with a thin layer of vegetable oil.  Cover bowl with a large kitchen towel and then place into the warm oven.  Let the dough rest for 1 hour.

In a medium bowl, combine all of the ingredients for the filling (except the sausage and eggs).   Roll into 12 balls.

Lightly flour the work surface.  Gently knead the dough for a few minutes.  Divide the dough and then roll into 12 even-sized balls.  Cover the dough balls with a damp paper towel and let them rest for 10 minutes.

Cut each hard-boiled egg into 4 pieces.  Cut each Chinese sausage link into 12 thin slices at a diagonal.  Set aside for now.

Generously flour the work surface again.  Take one of the dough balls and flatten to a 5-inch circle using a rolling pin.  Flatten the edge of the circle so it’s thinner than the middle.  Place the dough on the work surface.  On top of the dough add 2 slices of sausage and then the filling ball.  Top with one piece of egg and another sausage slice.  Pleat the dough around the bun while pinching it together at the top making sure to cover the filling completely.  Twist the top of the bun to secure it.  Pat the bun to round out the shape.  Place the bun on the cupcake/muffin liner.  Continue making the buns until all 12 are made.  Place the buns into the steamer trays making sure to leave about 1-inch between each bun.

Prepare the steamer by filling the bottom basin halfway with water.  Add 1/4 cup white vinegar to the water and then bring to a rapid boil over High heat.  Add the steamer trays.  Wipe the moisture from the lid before replacing.  Lower the heat to Medium High and steam the buns for 10 minutes.  Carefully remove the lid and wipe out the moisture again.  Cover and continue steaming for another 10 minutes.  (Total steaming time is 20 minutes.)

Remove the buns from steamer.  Allow to cool slightly before enjoying.

These buns can be reheated in a steamer or microwave.  To warm in a microwave, wrap a bun in a moistened paper towel and cook on High for 1 minute.

Store any uneaten buns in the refrigerator.  They are best if consumed within the week.  The steamed buns can be frozen for up to 2 months.

Yields:  12 buns

Tools I Love and Use in My Kitchen

Hearty and delicious Steamed Pork Buns | recipe from runawayrice.com*This post contains affiliate links.*

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