Sticky Rice With Hominy Mung Bean And Crispy Shallots Recipes

STICKY RICE WITH HOMINY, MUNG BEAN, AND CRISPY SHALLOTS

Sticky Rice with Hominy, Mung Bean, and Crispy Shallots image

Categories Bean Rice Steam Corn Shallot Boil

Yield serves 3 or 4 as a light main course, or 6 as a side dish or snack

Number Of Ingredients 7

Ingredients

1 1/2 cups short-grain sticky rice
1 can (15 ounces) white hominy, drained
3/4 teaspoon salt
2 tablespoons sesame seeds, toasted (page 332)
1 tablespoon sugar, plus sugar for serving
1 cup Ground Steamed Mung Bean (page 322), at room temperature
1/3 cup Crispy Caramelized Shallot (page 314)

Steps:

Put the rice in a bowl and add water to cover by 1 inch. Let stand for at least 2 hours (or even overnight).
Dump the rice into a colander and rinse under cold running water. Shake the colander to expel extra water and then return the rice to the bowl. Add the hominy, breaking it up into individual kernels. Toss the rice and hominy with 1/4 teaspoon of the salt.
Fill the steamer pan halfway with water and bring to a rolling boil over high heat. If you are concerned about cleanup and/or the rice falling through the holes of the steamer tray, line the tray with a piece of parchment paper or banana leaf, leaving a few holes uncovered for heat circulation. Pour the rice and hominy into the tray, keeping the mixture 1 inch away from the edge where condensation will collect.
Place the tray in the steamer, cover, and steam the rice for 20 minutes, or until the rice is shiny, tender, and slightly chewy; the hominy is already cooked. To ensure even cooking, give the rice a big stir with chopsticks or a spatula 2 or 3 times during steaming. Take care when lifting the lid that you don't allow any condensation to drip onto the rice and hominy and that you are not burned by the steam. At the end of each stirring, gather the grains back into a mound in the center, leaving a 1-inch border between the rice and the edge of the steamer tray. When the rice is done, lower the heat to keep it hot.
While the rice and hominy steam, put the sesame seeds, the remaining 1/2 teaspoon salt, and the 1 tablespoon sugar in a mortar and crush with a pestle to a fine, sandy texture. (Or, use an electric mini-chopper and process for 10 seconds.) Set aside.
To serve, turn off the steamer, fluff the rice and hominy, and transfer to a platter, spreading it out into a 1-inch-thick layer. Sprinkle the mung bean on top and then follow with the sesame mixture and finish with the shallot. Serve with a small bowl of sugar for anyone who wants a little extra sweetness.

XOI BAP - STICKY RICE WITH HOMINY AND MUNG BEAN RECIPE

Xoi Bap - sticky rice with Hominy and Mung Bean Recipe image

Provided by MC042561

Number Of Ingredients 8

Ingredients

1.5 cup glutinous rice (soaked in water overnight and drained)
1 32 oz can of white hominy, drained
1/2 cup split and deshelled mung beans (soaked in water overnight and drained)
1/2 ts salt
fried shallots
sugar
Steamer or Sticky Rice Bamboo steamer
muslin fabric or cheesecloth

Steps:

If you have two steamer trays, you can steam both the rice and mung beans at once. If not, do each separately. Bring a steamer to boil. Place muslin fabric over the steamer tray and add the glutinous rice and hominy. Season with salt and mix well. Steam until rice is soft, clear, and sticky but not too mushy, about 15 minutes or so. Remove and place in serving bowl. Hominy is precooked and ready to eat out of the can, so the purpose of cooking it with the rice is for it to be incorporate it into the sticky rice. If you add the hominy after the rice is fully cooked, it doesn't stick to the rice as well. Now steam the mung beans in a similar manner until you can easily crush a grain of mung bean with your fingers, about 15 minutes. Remove and add to small bowl and lightly crush and fluff with a spoon. Place this on top of the rice and hominy mixture. Generously sprinkle fried shallots and sugar on top and enjoy. You can also use the sesame, peanut, sugar and salt mixture as well.

MUNG BEANS STICKY RICE (VIETNAMESE XOI VO)

Mung Beans Sticky Rice (Vietnamese Xoi Vo) image

I loved this dish growing up. It's so versatile, breakfast, lunch, dinner, snack, whatever meal. Sweet or savory. This dish works anytime. Found the recipe at petitechef.com. I have not yet made it. But I keep all my recipes here. I don't use the sesame sugar due to my allergy to sesame seeds. However, I've always seen them served together. It must be good.

Provided by Nado2003

Categories Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups glutinous rice (soak 4hrs or overnight)
1 1/2 cups mung beans, split (yellow, soak 4+hrs)
1 1/2 teaspoons sugar
1 teaspoon salt
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons roasted sesame

Steps:

Drain mung bean and steam for 20 minutes. After steaming then mash it, so they are in various stages of mashiness.
Drain the glutinous rice and mix with the mashed mung bean. Add in the salt and mix well.
Steam the mung bean rice on a cheesecloth for 15 minutes. Then add in the sugar and toss to mix well, but don't crush the rice grains. Steam for another couple minutes until the rice is tender (it becomes clear when cooked). The rice should taste a little sweet. The rice should also be separated and not stick together.
Serve alone or with some sugar sesame. Remember to pound some of the sesame to give it more fragrance and then mix together with salt and sugar.

Nutrition Facts : Calories 577.6, Fat 3.9, SaturatedFat 0.5, Sodium 907, Carbohydrate 111.4, Fiber 16.7, Sugar 7.9, Protein 25.1

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