Authentic Vietnamese Xoi Khuc Recipe: A Delicious Sticky Rice Delight

Ingredients

300 grams of glutinous rice
200 grams of mung beans
100 grams of pork belly
1 bunch of khuc leaves
1 tablespoon of fish sauce
1/2 teaspoon of sugar
Salt to taste
1 tablespoon of vegetable oil

Steps and instructions

Wash the glutinous rice and soak it in water for about 2 hours, then drain.
Wash the mung beans and soak them in water for about 2 hours, then cook until soft. Mash the cooked mung beans into a paste.
Cut the pork belly into small pieces and marinate with fish sauce, sugar, and a little salt for about 15 minutes.
Wash the khuc leaves and grind them into a paste. Mix this paste with the soaked glutinous rice.
Take a small amount of the rice and khuc leaves mixture, flatten it out, and place a small amount of the mung bean paste and a piece of marinated pork in the center. Fold over the edges to seal the filling inside, forming a small ball.
Repeat this process until all the rice and filling are used up.
Heat the vegetable oil in a pan, and fry the balls until they are golden brown.
Place the fried balls in a steamer and steam for about 30 minutes, or until the rice is fully cooked.
Serve hot.

Tools for making

Steaming basket - Used to steam the Xoi Khuc.
Pan - Used to fry the Xoi Khuc.
Knife - Used to cut the pork belly into small pieces.
Mixing bowl - Used to mix the glutinous rice and khuc leaves paste.
Grinder - Used to grind the khuc leaves into a paste.
Spoon - Used to mix and stir the ingredients.
Measuring cup - Used to measure the ingredients accurately.

Recipe variations

Use different fillings such as shredded chicken, shrimp, or dried shrimp.
Add chopped scallions or shallots to the filling mixture for added flavor.
Experiment with different herbs or leaves for the outer layer, such as banana leaves or pandan leaves.
Make a vegetarian version by omitting the pork belly and using vegetable broth or soy sauce for seasoning.
Add crushed peanuts or sesame seeds to the filling for extra texture.
Try using different types of rice, such as black glutinous rice or jasmine rice.
Explore different dipping sauces, such as sweet chili sauce or soy sauce with garlic and chili.

Recipe overview

Xoi Khuc, also known as Khuc cake, is a traditional Vietnamese dish that's packed with flavors and textures. The outer layer is made of glutinous rice mixed with khuc leaves, giving it an appealing green color and a distinct taste. This is filled with a soft mung bean paste and a piece of marinated pork belly, adding a savory touch. The process of making Xoi Khuc involves soaking, marinating, frying, and steaming, which may seem a bit complicated, but the end result is absolutely worth it. The recipe yields a beautiful, delicious dish you'll be proud to serve. Expect a burst of flavors and textures with every bite, a true delight for the senses. Enjoy this classic Vietnamese cuisine and impress your friends and family with your cooking skills!

Common questions

Can I use regular rice instead of glutinous rice? No, glutinous rice is essential for this recipe as it gives the Xoi Khuc its sticky and chewy texture.
Can I substitute the mung beans with another type of bean? While mung beans are traditionally used in Xoi Khuc, you can experiment with other beans if desired. However, keep in mind that it may alter the taste and texture of the dish.
Can I use a different type of meat instead of pork belly? Yes, you can use other types of meat such as chicken or beef if you prefer. Adjust the cooking time accordingly based on the type and cut of meat you choose.
Are khuc leaves easily accessible? Khuc leaves are specific to this recipe and might not be readily available in all locations. If you can't find khuc leaves, you can try using banana leaves as a substitute.
Can I steam the Xoi Khuc instead of frying it? Steaming is the traditional method for cooking Xoi Khuc and provides a softer texture. However, frying the Xoi Khuc adds a crispy outer layer. You can choose to steam or fry based on your preference.
Can I make Xoi Khuc in advance? Xoi Khuc is best enjoyed fresh, but you can make it in advance and reheat it later. However, keep in mind that the texture may slightly change upon reheating.

Serving dishes and utensils

Steamer - Used to steam the Xoi Khuc until the rice is fully cooked.
Pan - Used to fry the Xoi Khuc until they are golden brown.
Knife - Used to cut the pork belly into small pieces.
Bowl - Used for soaking the glutinous rice and mung beans.
Spoon - Used for mixing and mashing the mung beans.
Grinder - Used to grind the khuc leaves into a paste.
Strainer - Used to drain the soaked glutinous rice.
Spatula - Used for flipping and turning the Xoi Khuc while frying.

Origin stories

Xoi Khuc, also known as khuc cake, is a traditional Vietnamese dish that is deeply rooted in folklore. According to local belief, the khuc tree has a protective spirit and cakes made from its leaves, like Xoi Khuc, were used as offerings during the Lunar New Year or to ancestors for protection and good fortune. The making of Xoi Khuc is a labor of love. Traditionally, it was hand-pounded with a mortar and pestle, the rhythmic sound was considered the heartbeat of the Earth, making it especially popular during spring, when it's believed to symbolize growth and prosperity. It's one of the ultimate comfort foods, with a balance of savory and grassy flavors that reflect the wholesome, earthy nature of Vietnamese cuisine.

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.