“Xoi vo” is an indispensable cuisine in Vietnamese tradition, as it appears in many ritual ceremonies, especially weddings and “le day thang”- a celebration of the baby’s first month old. If you plan to make Xoi Vo, soak the rice the night before to avoid long waiting time.
- 2 cup of sweet rice
- 2 cup mung beans (peeled or dehull and split)
- 2 tbsp sugar
- 1 tsp salt
- 2/3 cup coconut milk
- 2 tsp oil
1 - Wash the sticky rice and soak for 8-12 hours with water. If you wish to shorten the soaking time, use warm water. Wash mung beans and soak overnight separately.
2 - After soaking, wash both rice and bean carefully and set apart. Add 1/2 tsp salt to the bean and steam until well cooked, soft and fluffy (you can also use an electric cooker to cook the bean). Divide into two portions.
3 - Mix one bean portion with the washed rice and add 2 tsp oil, 1/2 tsp salt. Steam this mixture under medium heat until cooked. Add in 2/3 cup of coconut milk. Set the cooked rice on a plate to cool.
4 - Grind the other bean portion coarsely with 2 tbsp of sugar. Add to the cooked rice and steam for another 5 minutes. Set the finished rice on a plate and serve warm or cold.