Authentic Vietnamese Sweet Sticky Rice (Xôi Ngọt) Recipe

Ingredients

2 cups of sticky rice (glutinous rice)
1 cup of mung beans, hulled and split
1 can of coconut milk (14 ounces)
1 cup of sugar
1/2 teaspoon of salt
2 tablespoons of sesame seeds
1/2 cup of fresh shredded coconut

Steps and instructions

Rinse the sticky rice and mung beans separately under cold water until the water runs clear. Soak them in separate bowls of water for at least 6 hours or overnight.
Drain the rice and mung beans. Steam the mung beans over medium heat for about 20 minutes, or until they are soft. Mash them while hot into a paste.
Mix the mashed mung beans with the drained sticky rice until they are well combined. Steam this mixture over medium heat for about 20 minutes.
Meanwhile, in a saucepan, combine the coconut milk, sugar, and salt. Stir over medium heat until the sugar is completely dissolved.
Pour half of the coconut milk mixture over the steamed sticky rice and mung beans. Stir until it is well combined and continue to steam for another 10 minutes, or until the rice is cooked through and tender.
Toast the sesame seeds in a dry pan over medium heat until they are golden brown and fragrant.
Transfer the cooked sticky rice and mung beans to a serving dish and pour the remaining coconut milk mixture over the top. Sprinkle with the toasted sesame seeds and shredded coconut before serving.

Tools for making

Steaming basket - Used to steam the rice and mung beans.
Saucepan - Used to heat and mix the coconut milk, sugar, and salt.
Pan - Used to toast the sesame seeds.
Serving dish - Used to present and serve the Xôi Ngọt.

Recipe variations

Add a layer of sliced ripe bananas or mangoes between the layers of sticky rice and mung beans.
Replace the mung beans with red beans or black beans for a different flavor and color.
Top the Xôi Ngọt with a drizzle of sweetened condensed milk for an extra creamy and sweet touch.
Garnish with crushed peanuts or cashews for added crunch.
Swap the shredded coconut with toasted coconut flakes for a different texture.
Experiment with different flavors by adding pandan extract or vanilla extract to the coconut milk mixture.
Add a layer of cooked taro or sweet potato to the sticky rice and mung bean mixture.
For a savory twist, substitute the sugar with palm sugar and serve with a side of savory coconut sauce.
Make it vegan by using a plant-based milk such as almond milk or soy milk instead of coconut milk, and replacing the butter with coconut oil.

Recipe overview

Indulge in the sweet and savory flavors of Vietnam with our Xôi Ngọt recipe. This traditional Vietnamese dish combines sticky rice and mung beans, enriched with a creamy coconut milk topping and sprinkled with golden toasted sesame seeds and fresh shredded coconut. The delicate balance of textures and flavors makes this dish a delight to savor. While the preparation process requires soaking and steaming, it's a simple and straightforward process. The result is a delightful treat that can be enjoyed as a dessert or a hearty snack. Experience a taste of Vietnam's culinary heritage with this delicious Xôi Ngọt recipe.

Common questions

Can I use regular rice instead of sticky rice? No, sticky rice, also known as glutinous rice, is necessary for this recipe as it provides the desired texture and stickiness.
Do I need to soak the rice and mung beans? Yes, soaking the rice and mung beans helps to soften them and reduce the cooking time.
Can I use canned mung bean paste instead of making it from scratch? Yes, you can use canned mung bean paste as a time-saving alternative. Adjust the amount accordingly.
What if I don't have a steamer? If you don't have a steamer, you can use a rice cooker or a microwave-safe dish with a lid to steam the rice and mung beans.
Can I substitute the coconut milk with another type of milk? Coconut milk is an essential ingredient in this recipe, providing the rich flavor and creamy texture. Substituting it with another type of milk may alter the taste and consistency of the dish.
Is it necessary to toast the sesame seeds? Toasting the sesame seeds enhances their flavor and adds a nice crunch to the dish. However, if you prefer untoasted sesame seeds, you can skip this step.
Can I store leftovers? Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Serving dishes and utensils

Steamer - A steamer is essential for cooking the sticky rice and mung beans.
Saucepan - You will need a saucepan to heat and combine the coconut milk, sugar, and salt.
Pan - Use a pan to toast the sesame seeds until they are golden brown.
Serving Dish - A serving dish is needed to present and serve the Xôi Ngọt.
Spoons - Spoons will be helpful for mixing the ingredients and serving the Xôi Ngọt.

Origin stories

Xôi Ngọt is a cherished Vietnamese culinary tradition, often served during special occasions and festivals. Its beauty lies in its simplicity and contrast of textures—sweet yet salty, creamy yet chewy. The dish's humble origins can be traced back to the rural areas of Vietnam, where rice is a staple and mung beans a common ingredient. It evolved as a way of transforming the abundant produce into a delightful treat. As the sun would set, families would gather around to enjoy Xôi Ngọt, the sticky sweetness melting in their mouths, as they shared stories of their day. It's not merely a dish; it's a vessel carrying the warmth of the Vietnamese heart, the rhythm of their daily life, and the fragrance of their land.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.