The Ultimate Guide to Mastering the Art of Xôi Xéo: A Delicious Hanoi Treat

Here’s a traditional Hanoi-style sticky rice dish with a modern twist – cooked in an electric cooker:

Ingredients (serves 4)

– 300g of glutinous rice

– 150g of peeled mung beans

– 1 fresh turmeric root

– Salt, cooking oil, and shallots

Instructions for making delicious Hanoi-style sticky rice

Step 1:

Grind the turmeric and extract the juice.

Slice the shallots thinly and fry them until golden brown.

Drizzle the shallot oil over the sticky rice.

Step 2:

Soak the mung beans for about 1-2 hours, then steam them until cooked.

Add some cooking oil, mix well, and season with a pinch of salt and a dash of turmeric juice to give the beans a beautiful yellow color. Use a meat grinder to grind the beans finely.

Then, transfer the beans to a large bowl and use a spoon or spatula to mix and press the beans until they are smooth and creamy.

Step 3:

Place the mung bean paste into a clean plastic bag or food wrap and press tightly to form a compact ball.

Step 4:

Rinse the rice and soak it for about 45 minutes. Then, add water to the rice cooker, along with a pinch of salt and a dash of turmeric juice. Turn on the cooker. Once the rice is cooked, add a little cooking oil.

Step 5:

To serve, place the sticky rice on a plate or in a bowl, and top it with the mung bean paste, fried shallots, and a drizzle of cooking oil.

The sticky rice is chewy and aromatic, and the combination of corn and mung beans creates a unique flavor. Serve this dish to your family and enjoy it together.

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